La Poule au Pot
French restaurant · Des Halles
9 Rue Vauvilliers, 75001 Paris, France
Highlights
Classic French bistro charm with rich dishes like foie gras, escargot, and steak au poivre, plus a stellar wine list in a cozy, vintage setting.
Classic French bistro charm with rich dishes like foie gras, escargot, and steak au poivre, plus a stellar wine list in a cozy, vintage setting.
"La Poule au Pot, founded in 1935 and now in the hands of Chef Jean-François Piège, has retained its magnificent '30s interior." - The MICHELIN Guide
"La Poule au Pot, founded in 1935 and now in the talented hands of Chef Jean-François Piège, has retained its magnificent '30s interior. The menu is similarly classical and generous, starring family favourites such as onion soup au gratin, blanquette of calf’s sweetbread and île flottante with pink pralines." - The MICHELIN Guide
"The great classics of the French culinary repertoire are given an overhaul here by Jean-François Piège. Service on a silver tray, old-fashioned bistro decor, zinc counter: it has all the trappings. It's Audiard's Paris down to a T... right down to the food: onion gratinée, quenelle of arctic char, beef chuck hash, Colbert fried whiting with tartar sauce." - Michelin Inspector
"When he took over this storied bistro in Les Halles, once the great central food market of Paris, chef Jean-François Piège wisely decided to leave the original 1950s atmosphere intact: mirror-tile covered pillars, floral wallpaper, tile floors, and a big antique radio on the copper bar where little brass plaques bear the names of famous patrons of yore, many of them French show-business people. Change, then, came in the form of an alluring new menu of cuisine bourgeoise classics, including dishes like oeufs mimosa (stuffed eggs topped with riced egg yolk, chives, and finely chopped crackling), galantine de canard (rolled duck stuffed with foie gras and ground duck), frog’s legs en persillade (garlic, parsley, butter), blanquette de veau (veal in a creamy sauce with baby vegetables), and turbot with hollandaise sauce. The great Gallic cooking and retro ambience have made this one of the chicest new bistros in Paris." - Alexander Lobrano
"Chef Jean-Francois Piège reimagines La Poule au Pot, keeping the 1950s aesthetic and la cuisine bourgeoise. The menu features onion soup, beef cheek hachis parmentier, and the namesake dish." - Lindsey Tramuta
