Charles Boixel

The Path

Since 2023, the Executive Chef role at Café César has defined Charles Boixel’s work in Clichy. The position fixes the kitchen’s pace and gives the menu its direction, with French cooking at the core and a cosmopolitan thread running through it. The aim is not ornament, but clarity: a style that stays legible as bistronomic cooking while keeping the execution exact.

The Work Today

At Café César in Clichy, the present-tense work is about holding generosity and precision in the same frame. Boixel’s own description points to a kitchen that is composed without stiffness, broad enough to suggest outside influence, but still rooted in the bistro register. That is where the identity sits: polished but approachable, with detail carrying the same weight as appetite.

Signature

Charles's signature dishes include cromesquis d'agneau façon tajine and yaourt menthe et citron confit and poulpe. Together, they sketch the contours of his kitchen: playful in texture, confident in seasoning, and interested in contrast. The cromesquis d'agneau façon tajine, with its layered reference to tajine, suggests a dish that bridges comfort and spice; the yaourt menthe et citron confit brings brightness and a cooling lift; and the poulpe signals a touch of the sea, adding another register to the repertoire. Taken together, these dishes suggest a chef attentive to movement between richness and freshness, familiarity and surprise.

In Their Words “It is a French bistronomic restaurant; it has a bit of cosmopolitan influence, let’s say, generous, gourmand, and precise.”