Émile Cotte opens a second Baca'v 30 minutes from Paris

Émile Cotte crosses the Paris ring road. Two years after opening Baca'v, his first restaurant in the Vᵉ arrondissement of Paris, the chef is taking his concept to Boulogne-Billancourt. He has taken over Jean Chauvel's former establishment, an "ideal working space" according to Émile Cotte, who already enjoysthis is an "ideal working space" according to Émile Cotte, who is already delighted to be able to work in a "fully-equipped kitchen the size of [his] Paris restaurant", i.e. 70 m².

In total, this new 250 m² showcase can accommodate nearly 60 diners, twice as many as his Parisian address. "Over there, I turn down a lot of diners, especially in the evenings. With a larger capacity, I hope to avoid frustrations", anticipates Émile Cotte, who lives only 300 metres away. "I figure I'll be able to eat here with my son more often too," he enthuses.

A table of friends

This new Baca'v, with its "more urban" decor than the first, comprises a first room for 45 diners, an upstairs room that can be privatized for business seminars.the third room can accommodate up to 12 guests on a single large Limousin chestnut table.

In terms of cuisine, the chef has adopted the same codes that have made him such a success in the inner city: accessible, bourgeois cooking with a modern twist, paying homage to his native Limousin. "It's a table for friends. You can eat here at lunchtime or in the evening for a reasonable price (less than 100 euros for 2) and according to your taste." Pâté-croûte, vol-au-vent, foie gras and lobster are also available for those who can afford a larger bill. "Emile Cotte insists: "Everyone can do what they want and what their budget allows. He

Last but not least, a small grocery corner offers a number of Limousin products, including the famous grattons, as well as black pudding, duck terrines, jams and chestnut purée... A great way to extend the experience at home.