Les Ateliers de Pantin

A whole camembert baked until melting and runny. Drizzled with sweet honey and sprinkled with crunchy almond slivers. A savory blend of sweet and salty, ideal for sharing.

Diced fresh raw salmon seasoned with finesse. Accompanied by a cream flavored with lemongrass and chives for a tangy touch of freshness.

A classic appetizer made with pink shrimp and avocado chunks. Usually topped with a creamy cocktail sauce (creamy, tomato-based, and seasoned).

The classic French bistro dish. Hard-boiled eggs served cold, generously coated with homemade mayonnaise.

Small square pasta filled with cheese and parsley, a specialty from the Dauphiné region. Served hot with melting parmesan shavings.

A gourmet salad based on crisp romaine lettuce and breaded chicken pieces. Garnished with parmesan, croutons, and creamy Caesar dressing.

Mixed salad served with toasted bread topped with warm goat cheese and honey. Walnuts add crunch to this sweet and savory combination.

A fresh Italian-inspired salad with creamy buffalo mozzarella and cherry tomatoes. Seasoned with basil pesto.

Salmon fillet cooked mainly skin-side down to keep the top tender and pink. Served with a creamy butter and lemon sauce.

Fine-textured white fish fillets, roasted and flavored with anise (pastis or anise seeds). A delicate Mediterranean flavor.

Creamy risotto cooked slowly with broth, garnished with large shrimp (gambas) and mushrooms. Parmesan adds a salty and rich note.

A visually original burger with its black charcoal bun. Topped with a beef steak, melted cheddar, and sweet onion confit.

Classic and flavorful burger with crispy grilled bacon and cheddar. Enhanced by a cocktail sauce and the sweetness of caramelized onions.

Burger with breaded and golden-fried chicken fillet. The garlic and parsley cream sauce adds an herbaceous and creamy touch.

Vegetarian option with a soy-based steak. Served with a Boursin garlic and fine herb cheese sauce for lots of flavor.

Thin slice of veal breaded with breadcrumbs and fried in butter. Crispy on the outside and tender on the inside, often served with lemon.

Piece of meat located at the bottom of the leg, cooked very slowly (confit) until the flesh detaches from the bone. Topped with a rosemary-scented jus.

Tender chicken strips, served with a creamy Boursin cheese sauce (garlic and fine herbs).

A juicy 300g marbled piece of beef, grilled to your liking. Served with a slice of parsley and lemon butter melting on the hot meat.

The most tender cut of beef, thick and melt-in-your-mouth (Chateaubriand style). Served with your choice of sauce.

Duck leg slow-cooked in its own fat, making the skin crispy and the meat tender. Served with potatoes sautéed in duck fat, garlic, and parsley.

Portion of rice cooked according to the chef's inspiration.

Potatoes cut into rounds and baked in cream and milk, gratinated on top.

Potatoes cut into sticks and fried, prepared on-site.

Mix of seasonal vegetables sautéed in a pan.

Simple pasta served with a classic tomato sauce.

Potatoes sautéed in duck fat with garlic and parsley, a specialty from the Southwest.

Hot emulsified sauce with clarified butter, egg yolk, shallot, and tarragon.

Creamy sauce enhanced by a blend of five types of peppers and berries.

Creamy sauce with Roquefort blue cheese, with a strong and salty taste.

Creamy sauce with fresh cheese, garlic, and fine herbs.

Jus or sauce infused with rosemary, very fragrant.

Refreshing mix of fresh cut fruits, varying by season.

Classic Italian dessert with mascarpone, coffee, and biscuits, with a variation according to the day's inspiration.

Thick slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Served hot with a rich caramel sauce.

Rich chocolate cake baked so that the center remains liquid. Served hot with cold vanilla ice cream for a temperature contrast.

Creamy vanilla dessert, covered with a thin layer of crunchy caramelized sugar to be broken with a spoon.

Cream cheese cake on a crushed biscuit base, dense and creamy texture.

Classic ice cream sundae made with vanilla ice cream, hot chocolate sauce, and whipped cream.

Frozen dessert with vanilla ice cream, strawberries (or strawberry coulis), and whipped cream.

Chocolate and vanilla ice cream drizzled with chocolate sauce, topped with plenty of whipped cream.

Coffee and vanilla ice cream drizzled with a cold sweetened espresso, topped with plenty of whipped cream.