Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
L'Atelier du pain
(ラトリエ･デュ･パン)Last updated : 2023/09/04
Restaurant information
Details
| Restaurant name |
L'Atelier du pain（L'Atelier du pain）
|
|---|---|
| Categories | Bread、Cafe |
|
03-3405-0018 |
|
| Reservation Availability |
Cannot be reserved |
| Address |
東京都港区六本木6-1-12 21六本木ビル 1F |
| Transportation |
1 minute walk from Exit 3 of Roppongi Station on the Tokyo Metro Hibiya Line/Toei Oedo Line 51 meters from Roppongi. |
| Opening hours |
|
| Budget |
～￥999 ～￥999 |
| Budget（Aggregate of reviews） |
￥1,000～￥1,999￥1,000～￥1,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted （Transportation electronic money(Suica)、Rakuten-Edy、nanaco、WAON、iD、QUICPay） QR code payment Accepted (PayPay) |
| Table money/charge |
なし。 |
Seats/facilities
| Number of seats |
80 Seats （ You can eat in at the adjacent restaurant "Sakura."） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is a paid parking lot right in front of the building. |
| Space/facilities |
Stylish space,Outdoor/terrace seating,Wheelchair accessible |
Menu
| Food |
Particular about vegetable,Breakfast |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
Take-out |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Baby strollers accepted |
| Dress code |
none. |
| Website | |
| The opening day |
2012.10.1 |
| Remarks |
[21 Community - A comprehensive food building] This building is a comprehensive food building housing restaurant winery, two Restaurants, a bakery and Sweets shop. Affiliated Store 1: Italian Cuisine Restaurants "Sakura" "We serve pizza baked in a special stone oven imported directly from Italy, colorful salads of vegetables picked that morning, and fresh seafood every day" https://tabelog.com/tokyo/A1307/A130701/13116221/ Affiliated Store 2: Wagyu Steak Kaiseki "Rikka RIKKA" https://tabelog.com/tokyo/A1307/A130701/13255614/ Affiliated Store 3: "Wine Shop Sommelier" (Rakuten Shop of the Year Award for two consecutive years) https://tabelog.com/tokyo/A1307/A130701/13192074/ Affiliated Store 4: Cake Shop "Patisserie Coco Ange" https://tabelog.com/tokyo/A1307/A130701/13162259/ ■Great combination with bread!! The much-talked-about "Mariage Deli" is available for purchase online at the following link! Wine Shop Roppongi also sells eight types of terrines. We look forward to your visit. https://wsommelier.com/category/2123.html ------------------------- In pursuit of deliciousness, we bake dough that has been fermented for a long time at low temperature (overnight method) with high water content in a stone oven with high far-infrared effect. This is an all-scratch shop that prepares, shapes, and bakes everything in one go. For the sake of your health, we do not use any additives. You will enjoy the good melting in your mouth and the umami that spreads in your mouth the more you chew it. ---------------------------- L'Atelier du Pain's Commitment ---------------------------- Part 1 Wheat Wheat has the greatest impact on the taste of bread. We chose wheat that is difficult to handle but has good flavor. In order to make the most of the wheat's flavor, we purchase wheat from whole wheat as much as possible and use fresh flour milled in a stone mill in the store. ---------------------------- 2. Natural yeast We minimize the amount of yeast normally used in fermenting bread and use homemade natural yeast. By using yeast that is suitable for each type of bread, we can bake bread with a rich flavor. ---------------------------- 3. High water content, low temperature, long fermentation At L'Atelier du Pain, we use both natural yeast and a very small amount of yeast depending on the type of bread. However, because yeast has a strong fermenting power, if you ferment it normally, the dough will become dry and will leave a yeasty smell. Therefore, by fermenting it slowly at a low temperature, we can suppress the sudden fermentation of yeast, prevent the dough from becoming dry, and bake a flavorful bread without leaving a yeasty smell. In addition, the moisture added more than usual creates large air bubbles in the crumb when baked, allowing you to enjoy a chewy texture. ---------------------------- 4. All-scratch We do not use frozen dough, and we do everything from kneading to baking all from scratch. We spare no effort and time to preserve the flavor of the wheat! ---------------------------- 5. Stone oven This is a stone oven built with lava. Bread baked in a stone oven has good heat retention and emits a lot of far infrared rays, so it bakes quickly and retains moisture inside, making it ideal for hard breads. |
| PR for restaurants |
Stone oven bread made with natural yeast and high water content, fermented at low temperature for a long time
In pursuit of deliciousness, we use a dough that is highly hydrated and fermented at low temperature for a long time (overnight method) (inheriting the techniques of pioneer Shiga Katsuei of Signifian
...t Signifie), and bake it in a stone oven with high far-infrared radiation effects. This is an all-scratch shop where we prepare, shape, and bake everything in one go. For the sake of your health, we do not use any additives. We believe you will enjoy the delicious melt-in-your-mouth texture and the umami that spreads in your mouth the more you chew it.