L'Atelier des Batignolles

Rustic homemade pâté, enhanced with mild Espelette pepper. Meaty and melt-in-your-mouth texture. Served with crunchy pickled vegetables and bread.

Large slice of toasted bread topped with tomatoes and olive oil, served with creamy buffalo mozzarella. Crispy and fresh. An Italian-inspired starter.

Fresh quinoa salad with light quinoa grains, creamy goat cheese, aromatic mint, and crunchy pine nuts.

Raw or marinated zucchini strips served with tangy shrimp and shavings of salty parmesan cheese. A light and refined dish.

Classic composed salad with lettuce, crispy fried chicken, parmesan cheese, and hazelnuts for crunch. Dressed with a creamy anchovy and garlic sauce.

Octopus tentacles seared on a hot plate, tender inside and grilled outside. Served with a creamy olive oil mashed potatoes.

High-quality raw beef (Aubrac), cut into small cubes by hand (not minced), seasoned with capers, onions, and herbs. Served cold with hot fries.

Gourmet burger with juicy Aubrac beef patty, melted cheddar cheese, and small sweet peppers (piquillos). Served in a soft bun.

Prime cut of marbled beef, grilled, rich in flavor. Served with a creamy tarragon butter sauce, homemade fries, and salad.

Short tubular pasta served with a spicy tomato sauce and garlic. Sprinkled with Italian cheese. A spicy and comforting vegetarian dish.

Asian-inspired salad with sesame-crusted tuna, sweet mango, and soy dressing. Garnished with peanuts for crunch.

The chef's daily special, prepared with seasonal products. Ask your server for details.

Individual chocolate cake, cooked on the outside but with a warm, liquid center. Served with a creamy vanilla sauce (crème anglaise).

Tender cake made with chestnut flour or cream, with sweet and woody flavors. Served with whipped cream and crunchy cereals.

Fruity and fresh dessert made with strawberries and rhubarb cooked into juice or a light compote. Served cold with a scoop of ice cream.

Upside-down apple tart, caramelized with butter and sugar. Served warm with a scoop of vanilla ice cream melting on top.

An espresso coffee served with an assortment of several miniature desserts. Ideal for tasting a bit of everything.

Selection of aged French cheeses. Usually served with bread.

Hard-boiled eggs with yolks mixed with mayonnaise and herbs, then replaced in the whites. Garnished with smoked fish roe (herring) for a salty touch.

Mixture of oven-roasted vegetables served cold or warm with marinated buffalo mozzarella. Flavorful and vegetarian.

Creamy sunchoke soup (root vegetable with an artichoke-like flavor), garnished with grilled bacon bits and crunchy almonds.

Mashed and seasoned fish flesh, for spreading. Flavored with fresh Asian notes of lime, ginger, and cilantro.

Sea snails cooked in broth. Served cold to be shelled, accompanied by a garlic mayonnaise with a wasabi kick.

Homemade country pâté served with pickled vegetables.

Grilled octopus accompanied by spicy sausage (chorizo) and Spanish-style fried potatoes (patatas bravas). A spicy surf and turf dish.

Juicy minced veal steak topped with smoky and sweet barbecue sauce. Served with thick-cut fries.

Fatty and tender pork cut, slow-cooked and caramelized for crispy skin. Flavored with sage.

Raw salmon marinated in salt and sugar (Scandinavian style), served on a pancake with sucrine lettuce and a spicy horseradish cream.

Homemade burger topped with cured pork belly (ventrèche) and smoked Italian cheese (scamorza). Rich and flavorful.

Spicy seasoned minced beef tartare. Accompanied by small goat cheese (crottin) and salad.

Grilled Angus flank steak (long-fibered cut). Served with béarnaise sauce (butter/tarragon) and fries.

Assortment of aged cheeses.

Selection of sweet desserts of the moment.