Atelier Maître Albert

Name: Atelier Maître Albert
Address: Paris
Price range: €7 - €110

Menu designed by Emmanuel Monsallier. Our dishes are exclusively prepared on-site from raw ingredients. Lamb from the European Union. Duck raised in France.

★ 4.3 (955)

OUR STARTERS

*price per person

Bowl of chicken livers to share for 1, 2, 3 people...

Saladier de foies de volaille à partager pour 1, 2, 3 personnes...

*price per person *Fresh seasonal salad and sauteed chicken livers

A composed salad topped with warm sautéed chicken livers. The livers are tender with a rich, iron-like flavor. To share as a starter.

€13 ≈ $15.00

"L'Atelier" Velouté Soup in a Tureen

Velouté de l'Atelier "en soupière"

*Velouté soup "de l'Atelier" in tureen

A creamy and smooth soup served in a traditional tureen. Smooth texture and comforting flavor.

€14 ≈ $16.00

Seared scallops, mashed sweet potatoes, and little gem lettuce

Saint-jacques snackées, écrasé de patates douces et sucrines

Snacked scallops, mashed sweet potatoes, and little gem lettuce

Pan-seared scallops, served with a slightly sweet mashed sweet potato and sucrine lettuce.

€24 ≈ $28.00

Medallion of half-cooked duck foie gras, sweet and sour turnips

Médaillon de foie gras de canard mi-cuit, navets aigre-doux

Medallion of half-cooked duck foie gras, sweet and sour turnips

Slice of duck foie gras, half-cooked for a melt-in-your-mouth texture. Accompanied by marinated turnips for a touch of acidity.

€26 ≈ $30.00

Our market starter

Notre entrée du marché

Our daily starter

The day's starter prepared according to fresh market produce. Ask your server for details.

OUR MAIN COURSES

Quarter of free-range "spit-roasted" chicken

Quart de Volaille fermière du Maine "à la broche"

Spit-roasted free-range chicken

A quarter of free-range chicken, slow-roasted on the spit. Crispy skin and juicy meat.

€30 ≈ $35.00

Grilled red scorpionfish fillet, shallot red wine sauce

Filet de rascasse grillé, sauce échalotte vin rouge

Grilled Filet of Red Scorpionfish with Shallot and Red Wine Sauce

Firm, white-fleshed rockfish, grilled. Topped with a classic red wine and shallot sauce.

€32 ≈ $37.00

Spit-roasted sweetbreads

Noix de ris de veau à la broche

Spit-roasted Sweetbreads

Veal offal (thymus) considered a delicacy. Creamy texture inside and crispy outside thanks to spit-roasting.

€52 ≈ $60.00

Spit-roasted duck breast

Magret de canard à la broche

Spit-roasted breast of duck

Roasted duck breast fillet. Tender red meat with a flavorful layer of fat under the grilled skin.

€36 ≈ $42.00

Leeks and oyster mushrooms, gratinated with hazelnuts and pine nuts

Poireaux et pleurottes, gratinée de noisettes et pignons de pin

Gratin of Leeks and Oyster Mushrooms with hazelnut and pine-nut gratined

Vegetarian dish made with tender leeks and oyster mushrooms. Topped with a crispy gratin of hazelnuts and pine nuts.

€25 ≈ $29.00

Fish or Meat from the market or casserole

Poisson ou Viande du marché ou cocotte

Fish or meat from the market or casserole

Chef's suggestion based on the day's catch, fish or meat, often slow-cooked in a casserole.

TO SHARE

Free-range "spit-roasted" chicken to share

Volaille fermière du Maine "à la broche" à partager

2/3 people Free-range chicken "on the spit" (to share, 2/3 people)

Whole free-range chicken roasted on the spit, served to be shared among several people. Ideal for a convivial meal.

€89 ≈ $103.00

Charolaise" Beef Rib to share

Côte de bœuf "Charolaise" Béarnaise à partager

2 people. 40 min cooking time (not after 9:30 PM) Spit-roasted beef rib "Charolaise" to share 2 people

A large Charolaise beef rib, grilled and served with a creamy Béarnaise sauce. Requires cooking time.

€110 ≈ $127.00

Side dishes

Choose your side dish...

Gratin dauphinois

Potatoes gratinated with cream and garlic

Thin slices of potato slowly cooked in the oven in cream and garlic. Rich and melting.

Braised celery and fresh herbs

Céleri braisé et herbes fraiches

Braised Celery with Fresh Herbs

Celeriac gently cooked until tender, seasoned with aromatic fresh herbs.

Coquillettes, maître d'hôtel butter

Coquillettes, beurre maitre d'hotel

Coquillette pasta stew with maître d'hôtel butter

Small elbow pasta mixed with parsley and lemon butter (maître d'hôtel butter). Simple and tasty.

Spinach and mushroom gratin

Gratin d'épinards et champignons

Spinach and mushrooms gratin

Spinach and mushrooms cooked together and gratinated in the oven.

Green Salad

Salade Verte

Green salad

Salad of fresh, light, and crisp leaves, served with a vinaigrette.

Additional garnish

Garniture supplementaire

Additional garnish

An additional side dish of your choice from the list of garnishes.

€7 ≈ $8.00

OUR CHEESE AND DESSERTS

To be ordered at the start of the meal

Brie de Meaux with Dried Fruits

Brie de Meaux aux fruits secs

Brie de Meaux with Dried Fruits

Raw cow's milk soft cheese, served with dried fruits for a sweet and savory contrast.

€12 ≈ $14.00

Chocolate-pear and sorbet

Choco-Poire et sorbet

Chocolate-pear and sorbet

Classic dessert combining the richness of chocolate and the sweetness of pear, accompanied by a refreshing sorbet.

€12 ≈ $14.00

Roasted fruit and sorbet

Fruit rôti et sorbet

Roasted Fruit with Sorbet

Seasonal fruit roasted in the oven to caramelize its sugars, served hot or warm with iced sorbet.

€13 ≈ $15.00

Pistachio crémeux, vanilla ice cream

Crémeux pistache, glace vanille

Pistachio cream, vanilla ice cream

A creamy pistachio dessert accompanied by a scoop of vanilla ice cream.

€14 ≈ $16.00

Dessert of the Day

Dessert du Jour

Dessert of the day

The pastry chef's sweet creation of the day.

€14 ≈ $16.00

Menus

The Atelier Menu

Menu de l'atelier

Starter + Main + Dessert Please specify when ordering Choice of (*) only

Complete set menu including a starter, a main course, and a dessert. Choice is limited to dishes marked with an asterisk on the menu.

€45 ≈ $52.00

Tasting Menu

Menu Dégustation

(not after 9:30 PM) Served for the whole table Seared scallops, mashed sweet potatoes "L'Atelier" velouté soup Grilled red scorpionfish fillet, braised celery Spit-roasted duck breast, mashed potatoes Brie de Meaux with dried fruits Chocolate-pear and sorbet

A culinary journey in several courses, including seafood, meats, cheeses, and desserts. Must be ordered by the entire table.

€110 ≈ $127.00

End of menu

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