La Poule au Pot
French restaurant · Des Halles ·
Classic French bistro serving escargot, foie gras, and duck confit
Classic French bistro serving escargot, foie gras, and duck confit
"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
"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
"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
"When Jean-Francois Piège reimagined this Les Halles institution he preserved much of its beloved 1950s aesthetic while overhauling the kitchen and updating tableware, doubling down on la cuisine bourgeoise: unpretentious, family-style classics such as onion soup, frogs’ legs en persillade, beef cheek hachis parmentier, and the cold-weather namesake bouillon-poached chicken with vegetables. Dishes are served in generous, convivial fashion—accompanied by shoestring fries, mashed potatoes, and a shared green salad." - Lindsey Tramuta