Traditional cooking might be a crutch for the unadventurous chef, but for the truly inventive it’s an invitation to play. Jean François Piège, protégé of Alain Ducasse and previously at the helm of Les Ambassadeurs at the Hôtel de Crillon, is of course the latter kind of chef, a culinary virtuoso. At the heart of Paris stands La Poule au Pot, an institution since 2018 and an authentic expression of a traditional neighborhood restaurant. Under the stewardship of Jean-François and Élodie Piège, it brings together tradition and innovation, paying homage to the integrity of timeless flavors and infusing them with a distinctly modern style. Eggs mimosa is reimagined with flair. The celeriac remoulade comes with a bold twist. Signature offerings such as lettuce hearts with sherry vinaigrette, snails bathed in garlic butter, frogs legs, and rich marrow bone, tell the story of French cuisine with each bite. The pièce de résistance, the eponymous poule au pot, is an unparalleled homage to the 1935 classic, a testament to an unchanging and authentic taste sensation. At La Poule au Pot, the Pièges are not only preserving our food heritage, they are giving diners the chance to rediscover classic French cooking - ‘cuisine bourgeoise’ - through contemporary eyes and palates, celebrating nostalgia and history while connecting past to present.
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