Recently our colleague Guido Verschoor wrote a blog entitled \u2018The one 2.0 after another\u2026.\u2019 He ends his blog with the statement that he expects to see a revival of the (take away) chicken restaurants. By coincidence we were writing about Papa Poule in New York. A takeaway restaurant where chickens are grilled and prepared by top chefs. But the chicken is also popular closer to our home, Poule & Poulette is very successful in Antwerp.<\/p>\n
The four owners of the restaurant got a \u2018Bronzen Palm\u2019, a price for the best restaurant concept of Belgium, at the Hospitality Fair in Ghent. This happened when they were only open for four months, and of course they are very proud with this achievement!
\nPoule & Poulette is an original concept for a chicken restaurant. The restaurant is located in a small place of 35 square meters, with space for 35 people. The owners of the restaurant have designed their own table boxes. Everything at Poule & Poulette is based on chicken. The chicken is slowly grilled on a spit which takes around 75 till 90 minutes. The grill is the central part of the restaurant. They also serve chicken croquettes, salads with chicken, chicken soup and so on. They only work with Belgian chickens.<\/p>\n
In Brasschaat (near Antwerp) Poule & Poulette have a shop and they will also open a shop in Antwerp this March. In the beginning of next year Poule & Poulette will go to the student area to open a shop. Takeaway chicken for a student price! Poule & Poulette want to open more shops and restaurants in the next couple of years.<\/p>\n","protected":false},"excerpt":{"rendered":"