Les Pantins, restaurant and wine shop

Antonin Vachon, one of the three partners of the Pantins. With the  Jungle sweatshirt  © Musca

Antonin Vachon, one of the three partners of the Pantins. With the Jungle sweatshirt © Musca

Walid Sahed  ©  Constance Lacorne

Walid Sahed © Constance Lacorne

To eat. Calmly, greedily, more slowly, to throw oneself head down again on one's plate, pause for a moment to feed one's eyes too. No frills. In these dishes one finds the beauty one finds in a landscape, a grove that blooms, a rough sea, a ruin that arises; an imbalance in taste, a sudden accent, something tender mixed with something that splits, unequal masses, light that bumps into the dark.

Saint-Jacques de Plougastell, purée de panais, clémentine & pignons de pin  ©  Les Pantins

Saint-Jacques de Plougastell, purée de panais, clémentine & pignons de pin © Les Pantins

We go to Les Pantins for what is the most basic and can also be the most refined: to eat. Here we do not fit into one of those innumerable Parisian neobistrots in which the mimicry of decoration and customers suggests a desolate need to be amongst themselves and whose hunger and palate are not the reason why they go out.

At Les Pantins, it is the friendship which protects the talent. Antonin one of the founder of the place speaks of Walid, the chef trained at the Bristol and William, the sommelier, a purist of organic and nature wine, as one speaks of two uncompromising and generous artists. In one year, the restaurant and its cellar have grown. A catering service, the walls pushed to the side, a street food menu (kebab of lamb confit, Fish and chips), and this summer on the docks The Guinguette des Grandes Serres by Les pantins.

The producers and craftsmen with whom they work : La Nouë for vegetables grown according to the methods of permaculture and biodynamics, meat at Michel Brunon market Aligre, Mayrinhac farm in Aveyron, butter at home Bordier, Tom Flavor for Fish, Greek Profile Olive Oil.

 

  • Les pantins. 6, rue Victor Hugo à Pantin (93500) / Formules au déjeuner : 18-21 €, carte 26-38 €.

  • © texte et portraits d'Antonin et Walid par Musca. Photos des plats et de Guillaume par Les Pantins.

Couteau XL de plongée d'Ecosse, tombée de poireau & crème de chorizo  ©  Les Pantins

Couteau XL de plongée d'Ecosse, tombée de poireau & crème de chorizo © Les Pantins

Guillaume Maugain  ©  Les Pantins

Guillaume Maugain © Les Pantins