This tiny rotisserie on rue Mouffetard is the kind of place you smell before you see — the aroma of herb-basted chicken hits you halfway down the street. Founded by Elena Araoz and Victor Seguineau, Segar roasts Landaise chickens aged 105 days, free-range and grain-fed, glazed with mustard and infused with bay, thyme, and rosemary. It's takeaway only, so grab a half-chicken and some roasted carrots and find a bench nearby.
Takeaway-only rotisserie on rue Mouffetard where 105-day Landaise chickens basted in mustard and herbs come out with crackling skin — you'll smell it before you see it.
Go before noon on weekends to beat the lunch line — it's takeaway only, so plan to eat on a nearby bench or in the Jardin des Plantes.
The roast chicken that ruins all others for you
Rôtisserie Segar is the kind of spot that restores your faith in simple food done right. Tucked into the lively rue Mouffetard, this small rotisserie shop — founded by Elena Araoz and Victor Seguineau — does one thing and does it exceptionally well: roast chicken. The birds are Landaise chickens, aged 105 days, raised free-range and grain-fed, and they're basted in a mustard glaze infused with bay, thyme, and rosemary. The drippings collect below and get spooned back over the skin, which comes out golden, crackling, and deeply savory. You'll catch the smell from several doors down — that's your cue.
It's takeaway only, so don't expect a table. Order a half or whole chicken, and don't skip the sides: the roasted carrots and potatoes, cooked in those same chicken drippings, are arguably the best part. There's also a chicken sandwich (the César is popular at around €9) if you want something handheld. The shop also functions as a small fine grocery, with a warm retro interior featuring terracotta tiles and Tadelakt walls. With a 4.6 Google rating across nearly 280 reviews, the locals have clearly spoken.
Go during the week or early on weekends — the line forms fast, especially around lunch. Closed Mondays. This is the kind of place you'll come back to the next time you're in the 5th, and you'll start measuring other roast chickens against it.