The story
In the lively suburb of Boulogne-Billancourt, Baca’v brings the spirit of the Limousin region to the Paris table. The name comes from baca, the Occitan word for “to eat” – a nod to host Emile Cotte’s origins. The restaurant functions as both a bistrot and a cave à manger: a wine bar where you can also pick up terroir products and bottles for every budget. The kitchen is open to the dining room, and the brigade works transparently, sharing its sense of hospitality at lunch and dinner.
The food is unapologetically French, generous and often meant for sharing. “Des plats canailles ou à partager, dans la pure tradition française,” the website reads. Dishes like the vol-au-vent “cardinal” – named one of the best in Paris by Figaroscope – sit alongside a parmentier of black pudding and pig’s trotter, or a roasted cod with courgettes, chorizo, mint, and curry. A dedicated “Table du Chef” offers a more intimate setting for convivial meals with friends.
Baca’v earned a Michelin Bib Gourmand in 2026, a recognition of its quality cooking at reasonable prices. The restaurant offers a three-course Bib Gourmand menu for €45, alongside a five-course tasting menu at €65 and a two-course lunch formula for €32. Ingredients are sourced from producers in Corrèze, Creuse, and Haute-Vienne – the three departments of the Limousin territory – and the menu changes with the seasons.
The space itself is an urban inn where business lunches can turn delightfully informal. “Ici, il n’est pas rare que l’art de saucer avec les doigts fédère jusqu’à signer les plus beaux contrats…” Whether you choose the lively main room, the chef’s table, or the summer terrace, the atmosphere is relaxed and familial. A seminar room is also available on the upper floor.
Starters include a potato and whelk salad with aioli, snails in a light persillade, or a terrine of smoked duck and chestnuts. For mains, a duck leg with braised green cabbage and smoked garlic sausage sits beside spelt risotto with market vegetables. Desserts stay faithful to tradition: warm chocolate mousse with 70% Guanaja cocoa, floating island, or creamy rice pudding with vanilla and salted butter caramel. The cheese plate comes from affineur Escudier.
A small selection of sharing plates – including homemade rillettes, tarama with smoked cod roe and Espelette pepper, and a rustic pâté grand-mère – makes it easy to start the meal with a glass of wine from the cave. Baca’v is open for lunch Monday through Friday, and for dinner Monday through Saturday. Closed Sunday and Saturday lunch.
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