Fried chicken

When it comes to gastronomy, there’s fried chicken and then there’s fried chicken, and let me tell you, Victor Freiburghaus’ Bombar is well worth the detour to Place des Augustins. Bathed for long hours in a secret marinade, the chicken is then coated with a breadcrumb made from panko, chili powder, garlic, shallots and ginger, then plunged into boiling oil. Beautifully seasoned, crispy and soft as can be, the chicken is subtly accompanied by a spicy chili-based mayonnaise. Enjoy it as an aperitif with a glass of good wine, before succumbing to the rest of the menu.