Restaurant L'Atelier du Parc: the place to go for bouillabaisse in Paris

It's not easy to find a place to eat bouillabaisse in Paris. Fortunately, today we're sharing with you a delicious neighborhood nugget where this iconic recipe has been enjoyed for over a decade. Welcome to Atelier du Parc, the refined gourmet restaurant with covered terrace just a stone's throw from the Parc des Expositions Paris Versailles.

A haven for local gourmets, l'Atelier du Parc is a restaurant with a refined yet relaxed spirit that awaits us not far from the famous Parc des Expositions at Porte de Versailles, in the 15th arrondissement of Paris. Here, a sleek, modern setting welcomes trade show visitors, local residents and regulars eager to savor comforting, elaborate cuisine. The address ticks all the boxes: tables spaced far enough apart to guarantee a minimum of privacy for each table, a covered outdoor terrace on bad days, and a passionate team united in their love of sharing and good food.

Right from the start, you'll notice that the service is meticulous yet friendly. After a tasting of amuse-bouches, we find starters that give pride of place to naturalness. We begin with a mushroom crisp, accompanied by a creamy artichoke with tarragon and chervil, and a mushroom tartar.

A very foresty recipe, with a well-balanced texture and surprisingly powerful flavors, especially the herbaceous notes, which are present but not overpowering. The chef sublimates the good taste of nature, through a committed cuisine. And with good reason: the produce here is locavores, with fruit and vegetables sourced directly from the Porte de Versailles urban farm: it couldn't be closer! The menu evolves with the seasons, while retaining a very special signature dish : a French specialty rarely found in Paris.

Here, the star of the menu is bouillabaisse. A flagship specialty of Provence, with the city of Marseille as its standard-bearer, this generous dish is a favorite with lovers of maritime flavors. This recipe, whose origins date back to Ancient Greece, consists of fresh fish cooked in a spicy broth. This soup is then usually topped with chunks of fish and potatoes, and toasted bread, rubbed with garlic and rouille, a sauce made from potato, tomato, monkfish liver and olive oil.

At L'Atelier du Parc, we bring a modern touch to traditions, and bouillabaisse, which has become a signature of the house, is revisited in a more gastronomic way, both in the way it is prepared and in the finesse of its flavors. As you watch, the bubbling bouillabaisse is topped with a crackling broth, the aroma of which makes our mouths water. Served with fish, prawns and vegetables with melting flesh, the soup reveals aniseed notes that bring freshness and finesse to this comforting dish.

If you prefer to stay on terra firma, rest assured: while bouillabaisse is often in the spotlight, other dishes have nothing to be ashamed of! Take, for example, the marbled Angus beef, cooked at low temperature, a fine piece of meat whose rich flavor is preserved precisely because of this preparation method. It's accompanied by delicious pommes dauphines, roasted vegetables and croquettes, making this meat-lover's guilty pleasure even more delicious.

As for dessert, the restaurant is sure to please all types of sweet tooth: ice cream for the more frosty, cocoa for the chocovores, or fruity for those who want to end on a light note! On our visit, the strawberry and verbena soup was perfect for refreshing the taste buds.

There's no need to choose between comfort food and refined cuisine: this neighborhood nugget has risen to the challenge of reconciling the two!