Roasted chicken, roasted and well-raised

A true institution for at least four centuries – the tradition of "poule au pot" (chicken in a pot) as a Sunday meal dates back to Henry IV – roast chicken occupies a special place in French culinary history. It therefore logically has its place at the Marché des Enfants-Rouges, the oldest covered market in Paris, inaugurated under Louis XIII, son of Henry IV.

A young rotisserie in the market on Rue de Bretagne, located between the florist and the organic greengrocer, Roasted (meaning "roast" in English) offers a simple and effective take on French-style poultry. Here, free-range chicken is cooked on a spit, browned to perfection, and served in various sizes: quarter chicken (€11,50), half (€19,50), or whole bird (€45 to eat in; €35 to take away).

The restaurant also offers fried chicken and nuggets, served with roasted seasonal vegetables (€4), dauphinoise potatoes (€4), and potato fries (€4) cooked in beef fat. At Roasted, they believe that their poultry—like their people—should be raised well, meaning in the Landes region and outdoors.

A former business creation and financing consultant, Florian, the owner, is also a former employee of Butcher of Paris, located a few stalls away. He collaborates extensively with Butcher of Paris, as with others; the crêperie Lulu (a fellow market vendor), Molho Molho (creator of hot sauces), and Thomas Cester (a duck producer from Gers) can attest to this.