Baca'v

Chef Gilles Choukroun's cooking at Baca'v represents bistronomic cuisine at its finest—rooted in French tradition yet unafraid to surprise and delight with unexpected touches. His approach respects the classics while demonstrating the creativity that earned the restaurant its Michelin BIB Gourmand distinction. The menu changes with the seasons and market availability, written daily on the chalkboard in a format that emphasizes spontaneity and freshness.

Choukroun's signature dishes reveal his playful yet technically accomplished style. The foie gras crème brûlée with peanuts exemplifies his ability to reimagine luxury ingredients through an unexpected lens, creating dishes that intrigue without gimmickry. Traditional preparations receive equal attention: the slow-cooked paleron in wine showcases patient technique and deep flavor development, while the chicken thigh "Vallée d'Auge" style demonstrates mastery of Norman classics. The kitchen's commitment to local, seasonal products means that producers share the spotlight, with ingredients sourced for quality and treated with respect.

The menu spans the full range of French bistrot cooking, from carefully prepared charcuterie to refined fish preparations. Marinated herring arrives with thoughtful accompaniments that elevate this humble classic, while tête de veau demonstrates the kitchen's willingness to embrace traditional preparations that many modern restaurants avoid. Vegetarian diners find genuine options rather than afterthoughts, with seasonal vegetables receiving the same careful attention as proteins. The kitchen also accommodates gluten-free and lactose-intolerant guests, demonstrating flexibility without compromising quality.

Desserts maintain the same balance of tradition and creativity. The île flottante receives an upgrade with praline, while the baba au rhum delivers classic comfort. Portions throughout the meal are generous without being overwhelming, reflecting the bistrot philosophy of satisfying rather than merely feeding diners. The daily lunch special at €19 offers remarkable value, while the three-course Michelin menu at €45 provides a comprehensive introduction to Choukroun's cooking. With homemade sauces and reductions underpinning many dishes, the food at Baca'v demonstrates the kind of foundational technique that separates good bistrot cooking from great.