{"id":4028,"date":"2025-07-22T08:43:40","date_gmt":"2025-07-22T06:43:40","guid":{"rendered":"https:\/\/boutary.dev-divinginweb.com\/?page_id=4028"},"modified":"2025-09-13T00:23:27","modified_gmt":"2025-09-12T22:23:27","slug":"notre-maison","status":"publish","type":"page","link":"https:\/\/www.boutary-restaurant.com\/en\/notre-maison\/","title":{"rendered":"Our home"},"content":{"rendered":"

A HOUSE OF GASTRONOMY<\/h2><\/div>

Today, catering is Maison Boutary's main activity, with
\neclecticism ranging from international haute cuisine to neighborhood bistros, but always with the same commitment to quality and customer service. This is because its excellent caviar and its \"ch\u00e2telaines\" roots still irrigate it with its values: refinement without snobbery, shared conviviality and family spirit.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BOUTARY<\/strong>
\nGastronomic Restaurant<\/h4><\/div>

Gourmet menus and caviar tastings - Chef Christophe Boucher<\/em><\/p>\n<\/div>

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25 Rue Mazarine,
75006 Paris<\/p>\n<\/div><\/div><\/div>

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LE PETIT BOUTARY<\/strong>
\nBistronomic Restaurant<\/h4><\/div>

Surprise menus from La Table du Chef - Chef Rom\u00e9o Agbodjan<\/em><\/p>\n<\/div>

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16 Rue Jacquemont,
75017 Paris<\/p>\n<\/div><\/div><\/div>

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LE COMPTOIR BOUTARY<\/strong>
Bistro chic<\/h4><\/div>

Open kitchen and characterful wines - Manager Claudia Lo Bello<\/em><\/p>\n<\/div>

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32 Rue Catherine de la Rochefoucauld,
75009 Paris<\/p>\n<\/div><\/div><\/div>

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BOUTARY TOKYO<\/strong>
French counter and bistro<\/h4><\/div>

When the Boutary spirit invites itself to Japan - Chef Riuji Kikuchi<\/em><\/p>\n<\/div>

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\"Pomme<\/div><\/div>

A CAVIAR HOUSE<\/h2><\/div>

Since the end of the 20th century, the caviar industry has undergone a veritable revolution, with the disappearance of \"wild\" caviar and the mastery of aquaculture techniques. Improved quality, diversity of supply and tastes, research and innovation... This modern, \"sustainable\" caviar remains a very rare artisanal product, whose annual worldwide production is ten times less than that of gold.<\/p>\n

Maison Boutary has its own sturgeons, bred in the most beautiful of environments, a crystal-clear mountain lake in Bulgaria's Rhodope Mountains. The caviar they produce is unique, and its taste perfect.<\/p>\n

This caviar, with its limited allocations, is distributed only in the world's most prestigious establishments, or on order from the Maison.<\/p>\n<\/div>

Read more<\/span><\/a><\/div>
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THE HERITAGE OF GASTRONOMY<\/h2><\/div>

Maison Boutary owes its name to the family home of the Barons of Saint Vincent, Ch\u00e2teau de Boutary, located in Escatalens, on the banks of the Garonne in south-west France.<\/p>\n

Founded in 1888 by the Baroness de Saint Vincent, the company specialized in viticulture at the time, and expanded in the 20th century thanks to her great-grandson, Baron Roland de Saint Vincent.
\nHe transformed the estate into an exceptional orchard, and turned his attention to the delicatessen market, supplying the largest grocery stores, the most prestigious supermarkets, and the most prestigious wine merchants until 1990. the finest hotels and restaurants in Europe and Asia.<\/span><\/p>\n

Building on this heritage, his grandson is now revitalizing the Maison's historic gastronomic business. After developing a caviar sales business in 2012, then integrating its production in Bulgaria in 2015, the Maison has diversified into the restaurant business, focusing on opening quality, family-sized restaurants.<\/p>\n<\/div>

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