Patrice Martin is inspired by the Batée, the rustic and colorful utensil used by goldsmiths. Encounters during his culinary travels in the eastern half of France, notably in his native Haute-Savoie, Languedoc Roussillon and Burgundy, have shaped the identity of the cuisine of this Master Chef, who blends the flavors of the world with finesse and elegance. He breaks down bourgeois recipes to preserve their essence and technique, reorganizes flavors and aromas according to the richness of his culinary culture and the products available, and accompanies his garnishing proposals with local, seasonal produce. If you like surprises, La Batée is the place to satisfy your curiosity. There's no routine here: dishes are prepared instinctively, according to the inspiration of the owners. In this 20s building in the heart of the Saint-Acheul district, which once enjoyed an excellent reputation, Patrice and Ursula are trying to recreate a place for cultural exchange that is reflected in the dishes, like a journey around the world. A refined and colorful break! A place to follow on social networks: Facebook (@bistrolabatee) and Instagram (@bistrolabatee).
