Johnny Novo
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I had been unable to find a high level rotisserie chicken in the great city of Paris, and my comments became flooded with Rotisserie Segar recommendations.
We arrived to the breathtaking sight of my beloved bird rotating in the rotisserie oven outside, with the juices dripping onto the potatoes at the bottom. All restaurants that serve rotisserie chicken should do this. It’s just so inviting.
This was by far the best looking tissi we saw on our Paris trip. Off the eye test it was 10/10. I was ready to for the motion to flood my veins and dopamine receptors. I was gonna explode if this bird did its thing, but sadly, it didn’t.
I was hoping it would save the Paris trip in the chicken department, but it was just a bit dry and lacked the flavor I am used to for an elite bird stateside. I slapped a 7.9/10 on it.
However, I will acknowledge that I may have just got a bad bird. We came around 5pm and it looked like they were getting ready to close up for the day. Maybe they’re better at lunch? I don’t know.
At this point, I’ve accepted that the lack of S-tier bird is likely just a cultural difference. I imagine that US birds are brined, and I don’t think that’s the case in Europe. It just makes a huge difference in flavor and in moisture.
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