La Machine à Coudes

Rating: 13.5
Author: Gault&Millau

92100 BOULOGNE-BILLANCOURT

13.5/20
Chef's Restaurant

BOOK

6 PHOTOS

Chef: Rémi Braflan
Cooking: French | Gastronomic | Modern | Vegetarian
Services: Terrace
Style: With friends

Budget (€)

Indicative price per person (excl. drinks)

45 to 90

Gault&Millau's review 2026

The house has moved to the first floor of a modern building. You could walk past this large bay window without seeing this confidential table. As soon as we enter, we discover a few tables overlooking the open kitchen. Marlène Alexandre-Buisson, the owner with a passion for natural wines, is at the helm, and chef Rémi Braflan, a native of Guadeloupe, is in the kitchen. The 90 € menu includes mackerel, sweet potato cake and wild garlic sauce, followed by duck gizzards, kumquat, asparagus cream and shiitake juice, a beautifully constructed dish bursting with flavor; for fish, strawberry-tagetes mustard hake and bisque; for meat, poultry stuffed with mushrooms, caramelized onion and full-bodied jus; and for dessert, mascarpone baba with seaweed and buckwheat, white chocolate sauce. The chef's culinary identity takes us back to his roots. The wine list features only natural wines chosen by Marlène, including Hervé Souhaut's Ardèche wine and Stéphane Majeune's Hot Couture. There's also a choice of rum and food pairings, for a little getaway to Haiti, the Seychelles or Hawaii.