Patrick Faus

"Served in a soup plate: three different meats perfectly selected and tasty, a beautiful bone marrow, vegetables as you need: potatoes, carrots, leeks, celery, and an intruder, the turnip. The broth is powerfully colored, almost dark, due to the caramelization of the onions before putting them in the pot. An amazing color but the taste is also there. Served with gherkins, mustard, beets and celery remoulade in small ramekins. A beautiful and indispensable dish."

Patrick Faus

"The dish is very hearty, tasty, especially as the chef fills the plate with the contents of the bouchée by surrounding it copiously."

Estérelle Payany

"A feast of flaky crust topped with a pullet sauce (a blanquette sauce) rich in mushrooms, sweetbreads, dumplings and pieces of poultry, we loved it and it was a festive dish for us."

Oanèse

"The Bouchée is just perfect! The puff pastry stands well despite the abundant sauce, the small mushrooms of Paris remained firm, the veal melted, the pieces of soft poultry. The sauce is divine, nothing is missing, the seasoning is impeccable."

Zoé Stene

"Voted Paname's best pot-au-feu, Drouant's table is the place to be for fans of this gourmet and comforting dish. Served in a deep plate, the meat is tasty and perfectly seasoned, the vegetables are melting."

Laure de Gramont

"Drouant, the famous restaurant near Opera Garnier, where literary Prix Goncourt is awarded every year in November, comes out as the winner. Definitely a chic venue for such a modest dish!"