Poulet rôti (roast chicken)

Before its fame—most likely tied to Napoleon Bonaparte, who was very fond of poulet rôti (roast chicken)—the history of meat roasted on a spit in France goes back to the Middle Ages. The only difference was that back then, it was pork being cooked this way, while chickens were kept mainly for laying eggs. Only once their job was done were they used for food—but by then, they were too tough to roast and were usually boiled in soups instead.

Roast chicken was most probably beloved well before Napoleon became obsessed with it—though his obsession definitely helped. In his Paris kitchens, poulet rôti had to be available at all times and edible within of one hour of order. What began as his craving has, in a way, become a national obsession. For any French person who eats meat, there’s almost nothing more sacred than a Sunday family lunch with freshly roasted chicken. And while you can make it at home, in the eyes of many, nothing compares to a bird that’s spent its fair share of time turning on a spit at a rotisserie or a market stall dedicated just to that.

Even though roasted chickens are available all week long, the queues on Sundays—people eagerly waiting to get their chicken with some potatoes and a bit of jus (the delicious pan sauce)—say everything.

Served with potatoes, seasonal vegetables, salad or even rice, poulet rôti is eaten all across France. The only variations are regional: in Provence, you might find rosemary and thyme in the mix; in Paris, nothing at all; and in Brittany, it might be served with apples and cream. Its fame is so widespread that not even oysters, seafood platters or duck can compete.