The story
Buck Fried Chicken & More applies a disciplined method to American comfort food in Paris after moving from a dark kitchen to a permanent site in the eleventh arrondissement. Balthus Levin and Alexandre Slama developed the menu following years of private catering, blending culinary training with technical precision. The concept recently received a Le Fooding listing for its steady execution and strict control over oil temperatures.
The kitchen serves a fried chicken trio featuring a tender, a drumstick, and a thigh. Each piece carries a lactose-free buttermilk breading that creates a crisp exterior. The coating pairs easily with house-smoked chipotle mayonnaise and roasted sweet potato fries. A soft brioche roll from Le Bread Shop completes the classic American preparation, while a clear chicken broth provides a lighter side. Oyster mushrooms are also available as deep-fried tenders or a substantial burger patty.
Guests step into a bright room lined with white waxed concrete and punctuated by orange architectural details. The floor plan encourages quick turnover while maintaining comfortable seating for solo diners and small groups. Clean sightlines direct attention toward the stainless steel equipment visible behind the counter. This uncluttered environment mirrors the kitchen’s preference for reliable results over decorative staging.
Recognition
Ambience
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