Gilberte has set up shop in the beautiful rue de Seine, a street in the 6th arrondissement known for its terraces. In this beautiful house, the specialty is poultry and good meats!
They are finely worked by Romain Dubuisson, a young and dynamic chef who passed through Apicius. In the kitchen, he prepares his own country terrine, duck foie gras, pâté en croute, and puts forward the heart of duck breast, sot l'y laisse and pork belly in tasty dishes. And when you know that the pieces of meat have been chosen from a few trusted producers, you can expect a good meal!
For lunch, we were tempted by the coq en vin version of ravioles, melting as you wish, the heart of duck breast served with vegetable pickles, which revive the taste buds and a blanquette of veal, just what is needed to comfort during winter.
As in any good rotisserie, the chicken turns before us. Loners will choose the wing or the leg accompanied by a nice homemade mashed potatoes, a gratin dauphinois or homemade fries. But chicken is a convivial dish, and families (or groups of friends) will be able to fight over the chicken served whole, to be shared as much as they like.
Note for later, Gilberte offers some nice pieces to share as a couple or as a family: the 24-hour confitlamb shoulder, the leg of lamb and the prime rib seem to delight the tables next door.
If we remain reasonable, Gilberte has a nice selection of 350 wines thanks to the talent of Pierre Guignard, a former Epicure. He went to find the small wine growers and negotiated to put very good vintages on the menu, vintages that can be seen from the dining room!
As for the desserts, the chef keeps to the classics: rice pudding, mont blanc, floating island, chocolate mousse, caramel cream, desserts that have a regressive side that are always a pleasure.
It is certain that you need a good appetite to go to Gilberte' s!
Location
Restaurant Gilberte
79 Rue de Seine
75006 Paris 6
Official website
restaurant-gilberte.com
More information
Opening hours: 12h-01h daily
