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    Menu An

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    vivesclem

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    © All Rights Reserved
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    Menu An

    Uploaded by

    vivesclem
    8 views3 pages

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    menu an

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    Copyright:

    © All Rights Reserved
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    8 views3 pages

    Menu An

    Uploaded by

    vivesclem

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Le chef vous invite par son amuse-bouche à la découverte de ses produits et sans Pippo.

    Andiamo

    Burrata à la main et son carpaccio de tomate cœur de bœuf. 16 €


    Handmade burrata and beef heart tomato carpaccio.

    Vitello tonnato de l'Atelier.


    Veal carpaccio with tuna, capers and anchovies sauce. 18 €
    Calamars fris, courgettes et mayonnaise curcuma et ciboulette.
    Fried squid, zucchini and turmeric and chives mayonnaise.
    18 €
    La Tomate Mozzarella, gelée de tomate et sorbet basilic.
    Tomato Mozzarella, tomato jelly and basil sorbet. 15 €
    Saumon fumé de Nirmal B.
    Smoked salmon from Nirmal B.
    18 €

    Tartare de veau, ceuf poché et son pesto de cresson. 18 €


    Veal tartare, poached egg and watercress pesto.

    17 €
    Artichaut à la Judia, crème de taleggio et cronstillant de speck.
    Judia artichoke, taleggio cream and speck cronstillant.

    Primo Piatti

    Spaghetti à la carbonara de l'Atelier .


    Spaghetti carbonara from the Atelier.
    24 €
    Risotto encre de seiche et poulpe snackée.
    Squid ink risotto and seared octopus.
    32 €
    Ravioli du chef maison
    Ravioli from the house chef
    à l'ardoise

    1 Paccherri de l'Atelier. 26 €
    Homemade paccheri, San Marzano tomato and salted ricotta.

    La Vongole
    Linguini with clams browned in white wine, garlic and pressed cherry tomatoes
    28 €

    1 Gnocchi verdi
    Homemade gnocchi with broccoli, saffron cream, Veneto sausage and pecorino sardo.
    26 €
    Seconde Piatti

    Quasi de veau cuit à basse température, artichaut. galette 34€


    de pomme de terre et duo d'asperges.
    Almost veal cooked at low temperature, artichoke, pancake potato and asparagus duo.

    Cochon de lait fumé cuit à basse température et aubergines confites. 32€


    carottes glacées et fricassée de champignons de saison.
    Smoked suckling pig cooked at low temperature and candied eggplant.
    glazed carrots and seasonal mushroom fricassee

    Poisson du jour à l'ardoise


    Fish of the day

    Bel fritto et sa mayonnaise au curcuma 36€


    Friture d'éperlant. gambas, crevettes, calamars. rouget
    Beautiful fritto and turmeric mayonnaise
    Spellet frying. prawns, shrimps, squid. red mullet

    • Desserts

    Glaces maison: noisette. pistache, café, vanille, chocolat 6€/boule


    Sorbet maison : citron, orange. fraise, citron-basilic. 6€/boule
    Tiramisu à la cuillère 12€
    Les desserte de l Atelier par Souad D. 12€
    Afogato 10€
    Dear customer,

    Welcome to Pippo L'Atelier. Here you are at L'Atelier, a caterer-restaurant that


    brings together all our professional backgrounds. Originally from Treviso, I
    arrived in France at the age of 20 without speaking a word of French. I
    discovered Paris and set myself the challenge of conquering you with the opening
    of my delicatessen il Giramando Paris fine. Using my clumsy French, I took you
    on a journey for 14 years, through my restaurant and various events. Then I
    decided to take my team on a new adventure:
    the opening of my pizzeria with the development of our three pâtons, and once
    again, you support me. Unfortunately, I miss the catering and you're pushing me
    to go the extra mile. I've made up my mind: we're opening Chez Pippo l'Atelier
    to return to catering and offer you even more home-made products. A restaurant
    with more elaborate dishes, a proximity, I hope, for your future events.
    I'll let you enjoy the food, and thank you from the bottom of my heart on behalf
    of my team, without whom we'd never have got this far.
    Filippo Scremin

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