175°C

175°C opened at 125 Rue de Charonne in the 11th at the turn of May 2026, a dual rotisserie from Baptiste Huet — a Boulogne butcher’s son, Vatel and Ferrandi, a spell at the Ritz — with Jules Sevenet on sauces after Ducasse and Robuchon.

The little-known fact is the second spit: Loiret poultry and Perche pork turn on one, cauliflower, carrots and kale on the other, at 175 degrees rather than a blast of restaurant heat. Gochujang pork, stuffed cabbage, hay-smoked mayo. Lunch formules from about eleven euros; takeaway too. Sortir filed it in early June as the rotisserie where vegetables shine as much as the meats.

@175degres is the live camera. The spit is why you go; Charonne is why it feels like Paris.