La Poule au Pot has been a mainstay in the Belgravia dining scene for as long as anybody can recall. The lovely interior design accurately recites “paysan” France during the 1960s, with its quaint nooks and crannies, garlands of dried flowers, and bric-a-brac. The well-known guide Hardens has given the title of “best for romance” in London to La Poule for several years. In a quintessentially French setting, exceptional cuisine, generous portions, and skillful preparation are showcased elegantly and strikingly. A wine list is available that is genuine, interesting, and thoughtfully considered. Here we will discuss La poule au pot.
The illustrious past of King Henry IV:
The classic French dish “poule au pot” originated in the Béarn area of France. It is similar to a chicken stew, except rather than using water, vegetable stock is used in the casserole dish it is cooked in. This well-known dish from the culinary tradition of France owes a great deal to “wonderful King Henry IV,” who was born and raised in Pau. Because the restaurant has a sizable seating area outside, it is an excellent choice.
To ease the famine that was caused by the protracted theological conflict between the Huguenots and the Catholics in France during the 17th century, King Henry IV of France declared poule au pot to be the “French national supper.” His well-known promise that “if God grants me life, I will see that every labouring man in my Kingdom shall have chicken to put in the pot” (alternatively, “I will ensure that every laborer in my kingdom will have a chicken to cook for their Sunday dinner”) is carved into stone.
Notes and technical details:
The restaurant is open for lunch and supper service on Tuesdays through Saturdays. Between the hours of 12 and 14:30, we will have a break for lunch. From 19:00 until 23:00, in the course of dinner Louvre Rivoli and Chatelet metro stations, in addition to the garage located at ten rue Bailleul, are available for use by commuting individuals; vouchsafes the renowned eatery located in Belgravia: the Beast from the East roared, our faces buried in our hands as we gulped on the icy snowflakes. The weather was so frigid that we had the submerge.
The darkness of the restaurant:
After making our way through the icy streets lit by the lighting, we reached the cozy darkness of the restaurant. We were taken to the picture-perfect rural home of bourgeois French chickens, complete with an assortment of dried flowers dangling from the ceilings, candles as the only source of illumination, and an artistically chipped décor that hasn’t changed much since the 1960s (and doesn’t need to), because it’s perfect as it is. This energizing location is ideal for passionate encounters and devious plotting, as it inspires creativity and energy.
An abundant supply of bread:
When we concluded that we needed something to warm us up, we were seated at a window table with a view of Mozart Square. There was an abundant supply of bread in addition to crudités, an original type of crunchy food. The staff members are all fluent in French as their first language. Indeed, highly French. It was a breath of fresh air to receive service of this kind, which was performed in a manner that was thoroughly professional while still inconspicuous. We began with a saddle of rabbits.
Substantial and delicious menu:
Steak Frites then moved on to two preparations for the renowned foie gras served at the Belgravia restaurant. We were in a hot pot of chicken and onions. Thus, our reservation at La Poule au Pot went over very well. Although the cold-duck terrine that came with it was beautiful, I had no choice but to split it with my wife because she was envious. Following that, we were presented with plates of saddle and beef fillet, both of which were substantial and delicious (particularly when paired with the exceptional Béarnaise.
Both the food and the service at this charming bistro fall short of expectations:
Unfortunately, the lovely atmosphere and interior decor are about all that La Poule au Pot has going for it on the positive side. If it required me to travel through London, I would not do it for the food. There is nothing unique or noteworthy about it at all. In a restaurant, there is nothing wrong with sticking to the classics so long as they are correctly prepared and the prices are reasonable.
French in its flavor:
I have some reservations in my mind. Even though the crème brûlée charred when I tested it with a spoon, the rich, sweet crème almost put me into a diabetic coma. The steak was tough and stringy. The cheese quiche was the most popular item on the menu. That was something I could keep eating till I started to sweat cheese. An unpleasant experience resulted from a series of inconsistencies, including the fact that we had to ask for bread.
Our server could not provide recommendations for our wine selection, and I was served pepper sauce with my steak when I had explicitly requested béarnaise. If you had asked me about each of these separately, I probably wouldn’t give it much thought until we were given the United Airlines treatment, in which we were forced to swap tables in the middle of our lunch. A forced relocation in the middle of dinner is an entirely another kettle of fish than a few blunders here and there.
The perfect poule au pot for King Henry the Fourth:
One chicken, Counted onions equal to 2,3 leeks, The price of three carrots, five radishes, celery, bay trees’ fallen leaves, parsley,400 grams of dried mushrooms, herbs, and spices that have a grainy consistency, such as salt and pepper, rice, oil, The white sauce poule au pot or the hot cassoulet that I saw being served in Provencal pottery at a nearby table, but I didn’t order either of those dishes. The practice has been around for quite some time, and If you complete That’s how long your stomach will be in pain.
Since 1935, this restaurant has been catering to the late-night population by staying up until 5 in the morning, and a large part of its attraction is the classic atmosphere it exudes. French classics, such as snails in garlic butter, are served against a backdrop of relics. Other dishes include escargots in garlic butter, kidneys in mustard sauce, and beef ribs. The restaurant gets its name from the signature dish poule au pot Henri IV because King Henri IV of France is credited with popularizing it.
What are people’s opinions on the restaurant La Poule au Pot?
The following rankings have been assigned to La Poule au Pot by Tripadvisor based on the feedback provided by actual consumers of the restaurant:Food: 4. Delivery: 4. Value: 3.5
IS La Poule au Pot popular?
When compared to the tourist trap Colbert, which is situated just close to the metro station, La Poule au Pot is, in some ways, a more authentic restaurant than La Poule au Pot.