Rather than offering yet another selection of chocolates, the Easter celebrations inspired us with this quirky but delicious dossier.
Eggs, rabbits, chickens and fries are yours… but in real life!
To discover
Our selection of ten nugget champagnes at less than 40 euros
Chicken in a pot from La Poule au Pot
The place.
Five years since Jean-François Piège took over this nocturnal institution in the belly of Paris, of which he has kept the 1930s setting in its own juice (copper counter, moleskin benches, ball lamps, winegrower wallpaper, pink tablecloths and napkins, crockery mottled and small brass plaques with the names of the stars accustomed to the address).
The menu offers generous bourgeois cuisine (frog's legs with parsley, quenelle with Nantua sauce, floating island to share), whose stars are two classics that had already made the reputation of the address when it was created in 1935: the gratin with onion and the "real chicken in the pot".
The dish.
The latter is part of a whole ritual.
As tradition dictates, the poultry (four soft pieces) arrives in a silver soup tureen…
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