A true institution in the Halles neighborhood for 80 years, La Poule au Pot is getting a face lift with the coming of Chef Jean-François Piège. The chef’s goal? Developing dishes inspired by the bourgeois cuisine, between the four walls of this authentic and mythic institution.
To do so, Jean-François Piège came up with a generous menu proud of the French culinary heritage. We find frog’s legs with parsley, old-fashioned blanquette de veau, shepherd’s pie, beef’s cheek and even snails. Stewed, browned dishes with sauce, as a symbol of a comforting and family food, but brilliantly twisted by chef Piège.
The chef makes a point of honor, like in his three other addresses, to present made in France products: frog’s legs with Petit Gris snails without forgetting the cream from Bretonne Pie Noir cows.
To keep in line with La Poule Au Pot old-fashioned charm, where tapestries adorned with bunches of grapes rub shoulders with woodworks and mosaic Art Déco columns, Jean-François Piège took the decision not to serve dishes directly in the plate but in large dishes and generous Le Creuset casserole dishes put on the table, before guests.
An address by JFP that we are looking for discovering.
From 15 June 2018 to 31 December 2018
La Poule au Pot
9 Rue Vauvilliers
75001 Paris 1
01 42 36 32 96
Ouvert tous les jours
Au déjeuner et au dîner