Seine-et-Marne: take a nice taste break in this restaurant nestled in an exceptional village

The place

By taking the street to the end, the main street of Barbizon, to the edge of the forest, you will arrive at O ​​Bout, a niche establishment which invites you for a nice taste break. The very symbolic logo of O Bout composed of a majestic tree for the forest, a line for the street and a circle drawn with a brush for the plate and the painters of Barbizon (Seine et Marne) created by Myriam Aounani, mistress of the place, catches the eye. Once through the door, the first impressions are tinged with serenity, simplicity and light. » It is a project that Frédéric Brodier my partner and friend finalized together, a beautiful complementaritywhich officially saw the light of day in April 2023. There are still a few decoration adjustments to reinvent us again,” says Myriam. The room has a capacity of 42 seats with a contemporary and very authentic character at the same time, benefits from the light of an enclosed workshop-style glazed space and a terrace which in the summer season can accommodate 28 people twice. A real added value given the very privileged location of this Barbizon establishment.

The mind

The cuisine concocted here O Bout is simple, but refined. » To the cool, without complicating life while maintaining a welcome that is just as warm in the dining room as on the plate. Hearing our customers tell us that it was good, that the service was very friendly and professional is enough to make me and the entire team happy. We do this job for that too,” as Myriam Aounani says with great spontaneity. This simplicity, this culinary proposal without fuss takes nothing away from the taste which we find at each table and in the comments of a clientele delighted to have stopped at the very end. Myriam remembers waiting for the bus that took her to middle school and then to high school in front of her restaurant. “For the record, I grew up very close to this place and being able to bring it back to life in my image is a unique opportunity . Barbizonnais at heart, it is essential to preserve this spirit by highlighting a very rich local heritage.” And the place turns out to be a great discovery outside of meals, time for an ice cream, a drink during the day before, after a walk in the forest or in this village popular with significant tourism all year round.

The team

Myriam Aounani, in collaboration with Frédéric Bordier, is at the origin of the history of this new Barbizon restaurant. » I come from the restaurant industry, my parents have a live fish and shellfish company at the Rungis MIN ‘Under the tide pavilion’. They have always supplied a large number of French restaurateurs. My partner Baptiste created his fish company while diversifying into meat, truffles and other food products. He is my supplier. “It’s a family story rooted in Barbizon.” Indeed, Basil, Miriam’s son, works in the kitchen with the chef Marc-Antoine Charpentier, 37 years old, who comes from a hotelier family, cut his teeth in establishments around and in Fontainebleau. » I started this great adventure with Marc-Antoine with whom I know where I am going and how to work. We prepare everything together, the menu and the culinary trends that we consider judicious and attractive.” These daily exchanges also concern Elina Mutti, the manager, Myriam’s right-hand woman, also from the region. » Elina is my son’s age, I’ve known her since she was little and she was my favorite when recruiting. No regrets. Without forgetting my little star Nicolas who is spending the season with us.”

The plate

No menu, but a menu carried by the very present fish. It evolves over the weeks, without an overly established identity, by offering original suggestions on weekends and according to the team’s feelings. “We have not created a defined menu, but it is by feeling, like the way I manage my life. The fish and meat suggestions from the weekend are very appreciated and relayed, updated by our social networks, Instagram and Facebook. Homemade predominates by making the local circuit work and live as much as possible, Franchard ice cream, wines for all tastes and all budgets which come just from a neighboring street at Vigniatis run by a Barbizonnais, Nicolas Mignot, Barbizon bread for burgers, burgers available with fish in these famous suggestions. Burgers which are a trademark and part of the restaurant’s history, O Barbec, O Chick, O Salmon or O Prawns. O Bout favors local producers and seasonal products. “Our plates are accessible, generous and colorful and can be made on demand, always with intuition and quality.”

The bill

Expect between €9 and €12 for a starter, €14 to €25 for a main course and all desserts are €8, excluding drinks.

Where and when ?

O Bout, 16 main street

Barbizon

Tel: 01 64 14 98 75

Contact: [email protected]

Instagram: obout_barbizon

Facebook: www.facebook.com/oboutbarbizon

Open from Thursday to Monday for lunch and evening service.

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