At 125 Rue de Charonne, the new 175°C rotisserie breathes new life into the classic deli menu. Founded by the son of artisans who ran a butcher shop in Boulogne-Billancourt for thirty years, the restaurant focuses on free-range poultry and meats prepared with unexpected marinades, served with roasted vegetables and reimagined prepared dishes.
Caramelized meats and separate cooking methods
The restaurant offers French-sourced ingredients, with special attention paid to cooking methods and seasonings. While traditional free-range chickens rotate on spits, 175°C also features a roasted pork belly. It is marinated for at least 24 hours in a mixture based on Korean chili paste, giving it a deeply caramelized appearance.
One of the restaurant’s unique features is its use of a rotisserie dedicated entirely to vegetables, separate from the one used for meat. Green cabbage, carrots, cauliflower, and baby potatoes are roasted there to serve as standalone dishes or side dishes, just like sautéed rice or pan-seared vegetables with parsley.
Hay-smoked mayonnaise and orange-infused mashed potatoes
The deli section features traditional dishes, each with a unique personal twist. The celery rémoulade is dressed with hay-smoked mayonnaise. The classic grated carrots are served with an orange vinaigrette and a mild, homemade harissa. As for the leeks, they are first roasted before being enhanced with a tahini cream.
Among the highlights in the display case is carrot purée made with cream and orange juice. To enhance these various offerings, the shop has developed a range of house-made recipes: hay-smoked mayonnaise for the chicken, a rocket and jalapeño sauce for added heat, and a variation on Bulldog sauce, made from a reduction of apple compote deglazed with soy sauce. A chicken broth, also prepared on-site, rounds out the offerings at this rotisserie, which aims to treat vegetables with the same care and attention as meat.
📍Location: 175° – 125 Rue de Charonne, 75011
