CUISINE A 4 MAINS #2 CLOTAIRE POIRIER x CUISINE GALLIA

So what is a 4-hands kitchen? It's a series of lunches where we invite chefs we love to come cook at the brewery for a single service.

The concept is simple: a special menu, Gallia beer and food pairings, and a huge sunny terrace.

For this second edition, we are welcoming CLOTAIRE POIRIER into our little Pantin kitchen.

A former Top Chef finalist, Clotaire Poirier infuses his cooking with a free and technical signature, nurtured by his travels. After months of hard work behind the scenes, he is launching his fried chicken concept in Paris: GARØØM. A spot thought out down to the smallest detail where he applies true rigor to high-end street food. He notably elevates fried chicken to an art form, designed with an exact science of brine, spices, and crispiness. Raw, instinctive, and no-nonsense cooking!

For September 6th, he's offering a FRIED CHICKEN ALL DAY (while supplies last, we advise coming early - vegetarian option also available)

THE LUNCH FORMAT 🔥 Fried Chicken or fried oyster mushrooms, corn bread, Vitello Tonato butterhead lettuce, large sweet-and-sour pickle, and sweet potato salad. 🍮 Fontainebleau with figs, Japanese quince fermented honey, and pine nuts. 🍺 A half-pint of beer paired with each course of the meal

☀️ THEN IT'S TIME TO PARTY Starting at 3 PM, the bar switches to open-air mode with DJ sets and cold beers. We'll be telling you more about the line-up very soon!

On the program: 🔥 Fried Chicken / Fried Oyster Mushrooms! ☀️ XXL Terrace 🍺 Around fifteen beers on tap, plus wine, cider, and soft drinks 🎶 DJ sets

SHOTGUN TICKETS ARE ONLY USED TO MONITOR EVENT CAPACITY AND DO NOT INCLUDE THE FOOD MENU, WHICH MUST BE ORDERED AND PAID FOR ON SITE.

~~~~~~Useful Info~~~~~~ 35 rue Méhul, 93500 PANTIN Metro Line 5: Eglise de Pantin Hours: 1 PM – Midnight Free Entry, as usual

Organised by Bar Gallia