How do you go from cooking in michelin starred restaurants to opening a restaurant specialised in boulettes? This is Kevin Austruy, founder and chef at Boulettes Chef Comptoir.
Meet
the
chef
<br /> Boulettes is my way of sharing my 20 years of experience in cooking: making good produce available to everyone by making a whole meal into boulettes. I cook them in the oven, without fat, to make sure I keep the orginal flavours. I only use french, eco-friendly produce. Boulettes is definitely a sustainable project.
I grew up in my parents' vegetable patch in a family with a very strong cooking history. This is what made me want to cook. I started cooking at the age of 15 at the Ritz. I was amazed by the quality of the produce used there and the talent of the best chefs in France. After joining the FLO group, I was second cook at the age of 21 and became chef at 23.
Author name
Fine dining is in my DNA. I never thought that one day I would be cooking boulettes...
Kevin Austruy

FIND US
179 rue Saint-Denis, 75002
220m from Métro stop Réaumur-Sébastopol (line 3)
270m from Métro stop Etienne Marcel (line 4)
550m from Métro stop Les Halles (RER A B D, line 1 4 7 14)50m from Velib station (193, rue Saint-Denis)