The Gastro Station

The gastro station is the heart of Buvette. Behind the bar, at the end closest to the front windows, gastronomos work the grill, heat dishes in the oven, dress salads and steam eggs. The kitchen in the back of Buvette does the major prep work and much of the cooking – for example, coq au vin simmers on the range in the back before being divvied between the cast iron crocks and sent to the gastro station. But every dish on the menu (with the exception of the mussels and the burger) comes to the table from behind the bar, at the gastro station. 

Gastronomos pass food to bartenders and servers on antique silver trays on the way to the tables. This activity and choreography is an essential part of Buvette’s charm. Gastronomos are also part of the face of Buvette – though busy cooking and plating, they also say hello guests walking in, helping to create a warm sense of welcome.