Gilberte has settled on the beautiful rue de Seine, this street in Paris 6th arrondissement known for its terraces. In this beautiful house, the specialty is poultry and good meats!
They are magnificently worked by Romain Dubuisson, a young and dynamic chef who worked at Apicius. In the kitchen, he cooks his own terrine campagnarde, duck foie gras, pâté en croute and promotes duck breast, oyster and pork belly in delicious dishes. And when we know that the pieces of meat have been chosen by trustworthy producers, you can be sure to have a very good meal!
For lunch, we go for the coq en vin but ravioli version, deliciously smooth, duck breast served with pickled vegetables delighting the taste buds and a veal blanquette, just what you need to comfort yourself this winter.
As in any rotisserie, chicken is cooked on a spike. If you eat on your own, you’ll have the wing or the leg along with delicious mashed potatoes, gratin dauphinois or homemade fries. But the chicken is a convivia dish and families (or groups of friends) can fight to get the whole chicken and share it.
Note for later, Gilberte also serves nice pieces to share as a couple or family: suckling lamb’s shoulder cooked for 24 hours, leg of lamb and prime rib of beef seem to be enjoyed a lot.
If we remained reasonable, Gilberte owns a beautiful selection of 350 wines thanks to Pierre Guignard’s talent, a former Epicure member. He went to discover small winemakers and negotiated to put very nice vintages on the menu, vintages you can see from the dining room!
Moving on to dessert, the chef sticks to classics: rice pudding, mont blanc, floating island, chocolate mousse, caramel cream, desserts that have a regressive taste we always enjoy.
You definitely need a good appetite to go to Gilberte!
79 Rue de Seine
75006 Paris 6
Horaires : 12h-01h tous les jours