Baca'v Boulogne par Emile Cotte
Bistro · Boulogne-Billancourt ·

Baca'v Boulogne par Emile Cotte

Bistro · Boulogne-Billancourt ·

Bistro classics with a modern twist, focus on simplicity

Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null
Baca'v Boulogne par Emile Cotte by null

Information

33 Avenue du Général Leclerc entrée, 1 Rue de la Ferme, 92100 Boulogne-Billancourt, France Get directions

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33 Avenue du Général Leclerc entrée, 1 Rue de la Ferme, 92100 Boulogne-Billancourt, France Get directions

+33 1 55 60 79 95
bacav.fr
@bacav_boulogne

$$$

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Last updated

Dec 1, 2025

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@michelinguide
47,969 Postcards · 8,013 Cities

"Chef Émile Cotte has opened a sister restaurant of his Parisian establishment. In a modern bistro setting illuminated by large picture windows (and divided into several areas, including a table d'hôte), the chef serves up the cuisine he loves: generous bistro classics with a modern twist and a focus on simplicity and indulgence, cf. hisgridouille(andouille de Vire with a piece of lean pork belly) served with oh-so-buttery mashed potatoes. Dishes often pay tribute to Limousin, birthplace of the chef. His tempting menu includes pâté en croûte, vol-au-vent, sweetbreads, millefeuille and chocolate soufflé." - Michelin Inspector

https://guide.michelin.com/en/ile-de-france/boulogne-billancourt/restaurant/baca-v-boulogne
Baca'v Boulogne par Emile Cotte
@michelinguide
47,969 Postcards · 8,013 Cities

5 New Bib Gourmands in Paris

"Chef Émile Cotte has opened a sister restaurant to his Parisian establishment. In a modern bistro setting illuminated by large picture windows (and divided into several areas, including a table d'hôte), he serves up the cuisine he loves: generous bistro classics with a modern twist, and a focus on simplicity and indulgence. For example, see his gridouille (andouille de Vire with a piece of lean pork belly), served with oh-so-buttery mashed potatoes. Dishes often pay tribute to Limousin, the birthplace of the Chef, and his tempting menu includes pâté en croûte, vol-au-vent, sweetbreads, millefeuille and chocolate soufflé." - Le Guide MICHELIN

https://guide.michelin.com/us/en/article/travel/5-new-bib-gourmand-in-paris
Baca'v Boulogne par Emile Cotte
@michelinguide
47,969 Postcards · 8,013 Cities

5 New Bib Gourmands in Paris

"Chef Émile Cotte has opened a sister restaurant to his Parisian establishment. In a modern bistro setting illuminated by large picture windows (and divided into several areas, including a table d'hôte), he serves up the cuisine he loves: generous bistro classics with a modern twist, and a focus on simplicity and indulgence. For example, see his gridouille (andouille de Vire with a piece of lean pork belly), served with oh-so-buttery mashed potatoes. Dishes often pay tribute to Limousin, the birthplace of the Chef, and his tempting menu includes pâté en croûte, vol-au-vent, sweetbreads, millefeuille and chocolate soufflé." - Le Guide MICHELIN

https://guide.michelin.com/en/article/travel/5-new-bib-gourmand-in-paris
Baca'v Boulogne par Emile Cotte
@michelinguide
47,969 Postcards · 8,013 Cities

Bib of the Month: Baca’v, Paris

"Our family produces poultry in the Monts de Blond hills. Our foodstuffs go directly to Paris every Friday to supply our two restaurants, Baca’v Paris and the newly opened Baca’v Boulogne, which reduces costs." - The MICHELIN Guide

https://guide.michelin.com/us/en/article/travel/bib-gourmand-of-the-month-baca-v-paris
Baca'v Boulogne par Emile Cotte

TALIA F.

Google
The maître d’ that greeted us was very kind throughout our experience here. The food was amazing! We did the tasting and enjoyed each dish. Their cocktails option are also a great way to start your dinner then slowly choose a wine that pairs well with your mains. I would recommend to anyone looking for a relaxing elevated dinning experience.

Ripan L.

Google
Nothing short of exceptional. The veloute was bursting with flavor... silky, rich, perfectly balanced. The desert was equally impressive! For sure I will come again when I'm in Paris. It's a must

sashkow s

Google
Ultimate restaurant out of the touristic crowd. All we have ordered was fantastic. Kidney, salmon, steak, deserts. Great service as well. We are considering to come back tomorrow night again.

jeremy L.

Google
This restaurant was a great place to end our paris trip. The atmosphere was luxurious and the food was spectacular. We loved how Emile incorporated his childhood into the menu. Huge thank you to Stephane J. for the recommendation. And thank you to Emile as well for the delicious food and the complimentary drinks. Cheers!

Liong M.

Google
Superb cuisine in a very nice atmosphere. Very good and interesting combinations. Very delicate and balance. Great chef. Came and talked to everyone. 09/11/2022-Visited again today after 3 years of not traveling abroad. 3B as spectacular as before. Love the food of Chef Jean Chauvel!!

Lucy B.

Google
An excellent dinner, one of the best we have had in Paris. Service and atmosphere were great as well as the value for the quality of the dishes served. We went on a Monday and the restaurant was packed full. Even with how busy it was the service was not slow and they were still attentive (unlike other reviews have mentioned) Would highly recommend!

Shadi K.

Google
Bob was the star... very friendly waiter, had a really nice experience and the food was delicious! Try the vol au vent, wow!

Tris R (.

Google
A decor to die for, a swift and attentive service sadly doesn't make up for a chef who seems out of touch with what's going on the plate. We were bought dinner here to celebrate our 5th wedding anniversary and of course as a test to see how Boulbi's top restaurant was faring. Sadly we were disappointed by the food and would find it tough to redommend to anyone. We had the tasting menu with the sommeliers paired wines and were neather delighted or surprised. I know its very Boulognenais to complain about local restaurants like this and we questioned ourselves for the rest of the evening if we were being too harsh. But the Fois gras wrapped in tons of jelly disappointed us and the mustard macaron surprised us only because we nearly spat it out. The crumble on the steak didn't crumble and my puree was lumpy. The cheese plate was meh, we get more awesome cheese in the local market that I feel the chef hasnt visted for months. The desserts were beautiful to look at but just too sweet. The wine selection was OK, but I wished for a surprising pairings and was disappointed. By the end I was desperate for a digestive but the service staff could read the disappointment on our faces by this point and had decided to focus on cleaning up. Its OK. Everything was well cooked. The jambon beurre soup amused us and we liked some of the pairings. If you love stunning looking plates and beautiful cutlery then I would send you here for dinner. For the rest I cant recommend it. Its just OK which is not what i expect at this price point. To the chef I implore you to spend some time exploring the local markets and restaurants. We have so much amazing food from so many cultures here in boulbi that I imagine you could have tons of fun with a sarrasin soba noodle made in boulbi or the delicious coffees from cusaka in a dessert.