Bistro les Artizans
French Restaurant — Quartier Les Halles (Paris)
À propos
Les Artizans is a warm Parisian bistro on Rue Montorgueil, founded by pastry chef Mathieu Mandard (French Dessert Champion) and chef Patrick Canal. This venue offers traditional market cuisine creatively reimagined, emphasizing fresh, high-quality ingredients. The menu changes seasonally and features generous dishes like chicken fricassee with mushrooms, duck foie gras, and rum baba. The establishment stands out for its artisanal approach, exceptional desserts, and friendly atmosphere. Guests can visit at any time of day for lunch, dinner, coffee, or simply to enjoy a pastry. The wine list is carefully curated, with several options available by the glass.
Mentions
Les Artizans
Suivez-nous : Mon compteEspace pro 1. Accueil 2. Lieux 3. Les Artizans LES ARTIZANS Catégorie : Ateliers INFORMATIONS PRATIQUES Lieu 30 Rue Montorgueil 75001 Paris 1 Calcul d'itinéraire Infos d’accessibilité Afficher la carte ÉVÉNEMENTS EN COURS OU À VENIR LE BRUNCH À VOLONTÉ DES ARTIZANS Les Artizans, ce bistrot sympa rue de Montorgueil à côté des Halles, qui fait rimer bonne cuisine de marché et bonnes pâtisseries, lance son brunch les samedis et dimanches. Et si on allait découvrir ? ÉVÉNEMENTS PASSÉS LES BÛCHES DE NOËL DES ARTIZANS 2021 PAR MATTHIEU MANDARD Les Artizans, le fameux bistrot de Montorgueil, nous présente leurs créations de Noël. A nous la belle bûche d’exception en collaboration avec l'artiste Thierry Martenon : « Less is More » et les créations roulées divines. LES ARTIZANS : BISTRO & GÂTEAUX DE HAUTE VOLÉE À MONTORGUEIL Les Artizans, c'est la rencontre d'un cuisinier et d'un pâtissier, qui ont uni leur savoir-faire pour ouvrir un restaurant convivial avec une cuisine de très grande qualité, dans le quartier de Montorgueil. On a testé et nos papilles s'en souviennent encore... FÊTE DES MÈRES 2018 : LE DESSERT SIGNÉ MATHIEU MANDARD, CHAMPION DE FRANCE DE PÂTISSERIE Pour la fête des mères 2018, le chef pâtissier Mathieu Mandard, à la tête des Artizans, a imaginé une tartelette individuelle qui s'annonce délicieuse ! AGENDA _ Publicité • Communiquez sur votre événement • Référencez un établissement • FAQ / Contact Manifeste • Mentions légales • Paramètres de confidentialité • Mon compte • Sortir de Paris Sortir à Paris, partenaire de l'Office de Tourisme de Paris : Recevez gratuitement le meilleur des sorties à Paris et en Île de France avec notre newsletter, inscription ci-dessous : > MétéoCette semaineCe week-endBons plans
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Le brunch à volonté des Artizans
Tous les samedis et dimanches, de 11h30 à 15h00, le bistrot convivial et accueillant, vous propose de vous régaler avec une offre à 39€ par personne. Pour rappel, Les Artizans, c'est le joli mariage entre une cuisine de marché mêlant tradition et modernité, mené par Patrick Canal, et de l'autre, de belles pâtisseries délicieuses imaginées par Matthieu Mandard. Chez Les Artizans, on aime les bons produits en direct de producteurs et le vin pioché chez les vignerons eux-même. On part donc s'installer dans ce cadre chaleureux où la pierre et le bois sont à l'honneur pour déguster un brunch gourmand. On commence par une jolie corbeille de pain de chez Poujauran et une brioche feuilletée de Matthieu Mandard, le tout agrémenté de beurre, pâte à tartiner noisette croustillante et confiture de saison. on choisit sa boisson chaude entre café, thé ou chocolat chaud maison et un des jus de fruit frais du jour. C'est Poire-cannelle pour moi ce jour-là, latte et chocolat chaud. Une fois la partie petit-déjeuner englouti, on passe au buffet froid à volonté. Au programme : C'est bon et bien gourmand mais attention, ne vous emballez pas, un plat chaud servi à table vous attend ensuite. En effet, on a ensuite le choix entre : Les Œuf Bénédicte bacon ou saumon fumé (pain au lait, œuf poché, pousses d’épinard, sauce mousseline). Le Bowl végétarien : Choux rouges, quinoa au lait de coco, purée de patates douces, carottes au cumin. C'est délicieux, on vous le recommande, que vous soyez végétarien ou pas. Ou encore le Poulet fermier rôti, pomme purée. On se fait un petit passage au fromage avant d'entamer la suite. On termine ensuite en douceur avec les desserts à volonté de Matthieu Mandard. Au programme, de la mousse au chocolat, de l'ananas, de la salade de fruits frais, de la tarte aux pommes, du tiramisu, des chouquettes garnies ou encore du flan... Vous en voulez encore plus ? Notez que vous pouvez aussi avoir les pâtisseries de Matthieu en vitrine avec un supplément de 3€. Et puis pour 4€, on s'offre une coupe de champagne pour parfaire la dégustation. Bref, et son on se faisait un bon brunch frais et gourmand ce week-end ? Et pour gagner un brunch pour 2, c'est par ici que ça se passe : Ce test a été réalisé dans le cadre d’une invitation professionnelle. Si votre expérience diffère de la nôtre, merci de le signaler.
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Les Artizans in Paris combines patisserie and gastronomy
One is a pastry chef, the other a cook. After an almost equal career, fate brings them together in Paris, where they open Les Artizans: a restaurant that has grown from both their disciplines. Mathieu Mandard, national dessert champion of France and Patrick Canal, talented chef, propose a refined and gourmet bistro cuisine. With perhaps the best pastries in Paris. Mathieu Mandard's career reads like an adventure novel. From the fashionable Val d'Isère he leaves for Paris, then goes to Moscow and returns to Paris. He compares his education to a paramilitary training. During his school education he worked extremely long shifts at Segond (Meilleur Ouvrier de France) in Aix-en-Provence, at Romaric in Lyon and at Patrick Chevallot (MOF) in Val d'Isère: all three renowned pastry chefs. No growth without a base "My biggest step was to move to Paris. You read, hear and see a lot of what is happening here: the magical, the unknown, the luxury. Coupe du Monde-like scenes, but the reality was a bit different. Integrating in Paris was more difficult than I had previously estimated. I went to work in Hotel George V and there it was done with the friendly environment of a bakery or restaurant. In a 'palace' with about five hundred people on the payroll, you are just short of a number. Mandatory stop working and use the time clock after eight hours of work was an eye-opener for me. I had never experienced this before, I almost didn't know what to do with my free time. It was the learned discipline that forced me to go back after the official clocking out to practice and train. For example, I was going to run a hundred quenelles or sharpen other techniques. With that reinforced base, I registered for the 'Championnat de France de Desserts' competition. We write 2004, I was barely 23 and won the competition!" MOSCOW "After two years I had seen it in Hotel George V and came into contact with Emmanuel Ryon (MOF and world champion patisserie). He was looking for a French pastry chef to join him in reviving Café Pushkin in Moscow. A gigantic project, a huge challenge, but also an adventure with many frustrations and growing pains. This is where I have taken my biggest steps, both on a personal and professional level. Because the local population had zero professional knowledge, we had to pump in education, training and discipline in one year , all through interpreters and sign language!" "After three years in Moscow, it was time for something else. In 2009 I started Art Macaron in Paris, my first commercial adventure. A tearoom with barely eighteen seats for breakfast, macarons, cakes, brunch and so on. I broke the classic store code by working with a display case and a saleswoman in the middle of the store: just like a jeweler." Growth in width "Physical expansion was not possible there. The place was relatively healthy and I was able to sell desserts, pastries and macarons to some restaurants nearby. That's how I met Patrick Canal, the then chef of restaurant Le Tournon, behind the Jardin de Luxembourg, where I delivered desserts. Our passion and joint interest grew into a business plan, the basis of what is now Les Artizans. "Patrick and I's disciplines, gastronomy and patisserie, fit together perfectly to keep this business open seven days a week: from early in the morning until late at night. Compare it with the philosophy of a five-star hotel, but more accessible. Here you can enjoy breakfast, drinks, patisserie, lunch, tea, dinner or just a good bottle of wine at any time of the day." Growing pains "The year 2018 wasn't really thunderous. We had a long, mild winter and a hot summer: not exactly 'patisserie weather'. That puts pressure on the turnover of every business. And then sometimes you start to doubt. Is this combination of patisserie and bistro okay? Are the passers-by too rushed or are we perhaps ahead of our time? This is a very commercial street, with many walkers, tourists and Parisians on their way to or from the metro. Time will tell." SOCIAL MEDIA "Times have changed dramatically. Nowadays you mainly get media attention from influencers, who buy some pastries here and photograph them a hundred meters away in the park. This is followed by a post on their blog or Instagram account. The time when a review in a leading quality newspaper like Le Figaro generated traffic to your store is completely over." "Nevertheless, in addition to the creative and strict level of finish, we continue to pay a lot of attention to the basics. Many colleagues go from the basics to 'Instagrammable' creations too quickly. But making beautiful, flashy products is not that difficult. Really tasty products are a completely different story. The basis is not only about taste and quality of basic raw materials, but especially about the technique. You can seduce them once with seemingly beautiful patisserie, but when the taste and structure or combination are not right, you lose the customer. Especially in Paris, where, in my humble opinion, perhaps too many good pastry chefs are fighting together for the summit. The competition in Paris is tough and Paris is slowly but surely becoming saturated. Fortunately, Parisians love patisserie and good food in a friendly, accessible atmosphere. We will continue to take care of that, every day." LET US INSPIRE YOU! * Get new recipes and techniques monthly in your inbox * Be the first to get updates about events/fairs, etc * Be part of the biggest community of chefs and bakers LET US INSPIRE YOU! * Get new recipes and techniques monthly in your inbox * Be the first to get updates about events/fairs, etc * Be part of the biggest community of chefs and bakers By subscribing, you agree to our privacy statement
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