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At the top of the Butte de Montmartre, this popular rotisserie is where renowned chef Antoine Westerman proves that poultry can go way beyond the nugget. When raised in the right conditions (in the open-air, with space and nutritious food), poultry can be just as delicious as the finest cut of beef. On the menu are such delicacies as guinea fowl in a hazelnut crumb, succulent whole duck from the Dombes region (to share), and tantalizingly juicy Challans chicken—the lot accompanied by crispy, hand-cut fries or macaroni and cheese. The desserts are worth leaving space for, too: lemon crumble, caramelized brioche with poached pears and beer ice-cream, and one of the best chocolate mille-feuille (layers of pastry and chocolate) in town.