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.

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.