Disneyland - Avengers Campus: Pym Kitchen, our test of the restaurant that thinks big and small

An Ant-Man restaurant at Disneyland Paris, in the heart of the Marvel Avengers Campus? That's what the destination is offering with Pym Kitchen, a new all-you-can-eat buffet featuring disproportionately large products, in giant or miniature versions. It's a fun and playful way to dine on the occasion, through an immersive experience in one of Dr. Hank Pym's laboratories. We've tried it, we'll tell you!

When Ant-Man and The Wasp experiment with food at Disneyland Paris, at the Marvel Avengers Campus... The result is Pym Kitchen, a restaurant dedicated to superheroes at Walt Disney Studios, now open to visitors since July 20, 2022.

More precisely, it's a laboratory, that of Dr. Hank Pym, who, in the comic book universe, created the "Pym particle", a particle that enables its user, through a specific costume, to shrink to the size of an ant or grow to several dozen meters...

The Parisian theme park wasted no time in capitalizing on this idea, proposing a new food offering that plays on the different sizes of the hero, with products in disproportionate size, in giant or miniature versions, and thus designing dishes to be shared, in sharing food mode, within a buffet.

On the menu, you'll find oversized pretzel sandwiches to share, even for the hungriest of eaters, as well as burgers, vegetables and cakes, also in huge or miniature versions. Ideal for people who want to try a little of everything... as long as they can share with family and friends!

The idea behind Pym Kitchen is to offer a playful and innovative lunchtime experience, during which storytelling is at the heart of the culinary experience. The decor features a quantum tunnel at the entrance to the restaurant - just like the one seen in the film Ant-Man and the Wasp.

There are also giant posters of the two superheroes, along with 100% French products in giant and miniature sizes (such as Brie de Meaux and bottles of wine). We were able to preview the restaurant at a press event. On the buffet side, it's fresh, it's very good and the dishes are rather well thought-out, with maxi (available by the slice) and mini versions of burgers, pretzels and other crouton salads.

As a starter, we were tempted by the Caesar salad with its maxi-sized croutons. An ideal appetizer on a hot summer's day, it's so refreshing. As for sauces, you'll find everything you need on your table: salt, pepper, oil and vinegar. But you can always opt for a vinaigrette from the buffet, served in an Erlenmeyer flask. We've also tried gazpacho and melon velouté, served in mini beakers.

For the main course, a maxi-sized piece of pretzel sandwich, but also a"subatomic burger" and giant pasta with cream sauce. A simple but effective treat.

To accompany it all, a glass of Brouilly (which the waiter in the white coat brings you in his test tube, before serving it to you in a beaker) or a glass of blue Chardonnay... Yes, you read that right, the wine is blue! Two interesting proposals to accompany any dish. Note that the Chardonnay is particularly good.

And for dessert, an ultra-melting, not-too-sweet mini cake, accompanied by its blue custard, as well as fruit jellies and homemade ice cream, a slice ofgiant strawberry entremet. A lovely way to end the meal on a sweet note.