Melt – Batignolles
Melt restaurants are specialized in smoked, Texan style barbecue, somewhat rather weird if you take into account that founders are Canadian entrepreneur Alexander Smith and young “Pitmaster” Douglas Herrera. The new venue in Paris for this succesful chain is Melt Batignolles, a well located spot having 80 places over a 100 m2 surface. From April 15th, Spring already established, 15 more places will be added in the terrace.
Oak smoked meat is a savoir faire pretty well appreciated even in Paris. The tradition tells that meat must be slowly smoked during many hours in a special “smoker”, an oven purposely designed that serves also as a décor for the restaurant. At Melt Batignolles the open kitchen shows most of the procedures to elaborate the tasty dishes. New school barbecue is the rule for this new Melt, so there are savours coming from all over the world: Mexico, Vietnam, Morocco, Jamaica…
According to Mr. Smith, the place was called Melt because the meat is supposed to melt into your mouth, a precept actually congrous with the idea. Pulled pork, spare ribs, wood fired chicken Mexico City style, Thai hot wings, southern style cornbread, French fries… you name it, all that can go through a barbecue will find a place on this convivial site in the heart of the 17th district. Moreover, a new cocktails menu including the Kentucky mule and the Hard lemonade will be released.
The restaurant is open everyday at business hours; reservations from 8 people.
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