A few days ago, we discovered this beautiful address that is the BAT. Here, you’ll find modern, multi-influenced cuisine made right in front of you. The atmosphere is friendly, and the menu is sure to please lovers of good food on the Grands Boulevards.
-
- Velouté de potiron
-
- Couteaux en persillafe, condiment citron confit
-
- Ravioli de volailles et bouillon dashi-citronnelle
-
- Encornés grillés, jus de moules du bouchot safrané, riz venere, chorizo
-
- Quasi veau roti,poireaux passion, beurre noisette
-
- Ganache chocolat au lait, crumble praliné et sorbet poire
-
- Financier chataigne et mousse marrons, gelée passion, sorbet mandarine orange
In 2013, Emmanuel Cotsoyannis and Joyce Lévi-Berrebi opened BAT in the heart of Paris’s Grands Boulevards. Founders of the Groupe La Maison Palais Royal (LMPR), these culinary enthusiasts have created what this tourist district lacks: a contemporary canteen.
They spotted Chef Yariv Berreby and offered him the reins of the kitchen: a graduate of the Ecole Supérieure de Cuisine Française Ferrandi (Chef de Cuisine et Arts Culinaires) who has worked in some fine establishments (Mauritius, Sonderons, Ze kitchen Gallery, KGB).
Yariv designs the BAT menu with the help of Joyce Lévi-Berrebi, herself a Ferrandi graduate who has worked alongside David Alves (Joël Robuchon’s Table), Franck Charpentier and Jean-François Rouquette (Le Scribe).
Their intuition drives them to offer creative, contemporary and elegant cuisine. Fresh, noble products, worked with new flavors, a seasonal, evolving menu that quickly attracts and retains a clientele sensitive to the Chef’s work, whose central island kitchen is on display for all to see.
BAT reconciles the pleasure of taste with that of discovering the work of the brigade.
Chef Yariv Berreby has since taken over as Executive Chef of the LMPR Group. He has nevertheless trained and put in place a duo of young chefs: Jun-Sik Cho, his second in command, and 2 (Semilla, MaSa).
As for the venue, the BAT has undergone a facelift and asserted its identity through a new layout designed by its founder and current venue manager Joyce Lévi-Berrebi.
Monday to Saturday
Lunch: 12pm-3pm
Lemonade service from 3:30 p.m.
Happy Hour: 4pm-8pm
Dinner: 7-10.30pm
Sunday
Brunch lunch: 12pm-4pm
Lemonade service from 4:30 pm to 8 pm
No Sunday dinner
Number of place settings
Dining room: Minimum 54 covers
Bar: 14 covers
Terrace: 64
Cette publication est également disponible en :
