Franck Baranger’s trendy bistro close to Pigalle is popping out dishes like celery root soup, oyster tartare, and a standout côte de cochon. Two programs at lunch for 17€, three at dinner for 32€.
LE PANTRUCHE
3 rue Victor Massé, 75009
Open Monday-Friday for lunch & dinner
Closed Saturday & Sunday
Reservations on-line or at +33 1 48 78 55 60
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OUR PHOTOS OF LE PANTRUCHE
IN OTHER WORDS
Patricia Wells (2015) “Le Pantruche, with its Nineteen Thirties patina – giant oak bar, mirrors that make a small place grand, warming chestnut-toned banquettes and easy oak chairs -– is the form of place everybody desires to have inside strolling distance of residence… I’ll be again to attempt as soon as once more his signature oyster tartare set in an excellent inexperienced cream of lettuce soup (huître en tartare, crème de laitue). The uncooked, well-seasoned scoop of minced oysters bathes within the creamy soup, topped with a palate-opening dollop of nutmeg-scented cream, a soothing opener if ever there was one.”
A Good Forking (2013) “It’s truthful to say that Le Pantruche has turn out to be my new favorite bistro.”
Figaroscope (2011) “…les assiettes sont jolies à la sortie du passe-plat mais sacrément bonnes : crème de concombre au lait de coco, tartare de daurade au curry, poitrine de veau à la verveine…Et vous avez vu les prix?”
Meals Intelligence (2011) “Les mets offrent la netteté et la pureté du travail bien fait. Le chef, Franck Baranger, longtemps première foremost chez Christian Fixed delicacies avec la fierté de l’artisan. Soucis du détail jusqu’à l’obsession, pour l’élaboration de ses couleurs, textures et saveurs.”
Chroniques du Plaisir (2011) “Service un peu lent mais d’une gentillesse désarmante. A deux pas de chez moi, j’ai enfin trouvé ma cantine: je suis joie!”
L’Categorical (2011) “Quand d’autres rutilent et futilent, l’humble Pantruche file droit à l’essentiel de sa dégaine Paname, à la fois désuète et charmeuse, et d’une delicacies précise, juste et savoureuse.”
John Talbott (2011) “The joue de boeuf… took a great deal of salt and pepper to carry as much as edible – the wine within the sauce simply had no heft… My pals all love the place, the service is terrific, the costs proper and the setting very good, however I can’t be again.”
Cuit-Cuit (2011) “Ça s’appelle le Pantruche, c’est dans le 9e arrondissement de Paris, capitale de la France, et c’est un des meilleurs troquets que j’ai croisé depuis… depuis longtemps.”
Alexander Lobrano (2011) “The marine-whiff of salted cod was a terrific spark to the apparent pleasure of…a coddled egg on creamed child leeks, what’s to not like?–and my foie gras was topped with that lemon-yellow layer of fats (usually proof that it really isn’t solely recent however do-it-yourself), exquisitely nicely cooked and seasoned.”
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