From Detroit to Paris, there’s just a hop away thanks to PanPan, the new street-food spot on rue d’Aboukir. The star of the menu? The Detroit-style pizza, which is starting to create a buzz in the capital, especially after the opening of the Italian joint Red Sauce in the courtyard of Petites Écuries, which has taken social media by storm. But now, this Italian-American classic has a dedicated address, and believe me, it’s worth the detour!
Detroit-style pizza in Paris
Behind this opening, which smells of garlic and tomato sauce? A trio of friends – Camille, Alexis, and Quentin – who are determined to democratize this Detroit emblem, well beyond Michigan. And for good reason, this recipe is enough to make us traverse all of Paris: a thick pizza baked in a “pan,” rectangular, perfectly fluffy and crispy (almost c...
aramélisée) on the edges… However, you won’t need to trek across all of Paris to enjoy this little slice of comfort, as the spot is conveniently located just a few steps from the Sentier metro station. As for the décor, it leans towards the very minimalist side, but what truly captures our interest is what’s baking in the oven.
© Juan Jerez
Italian-American recipes for everyone!
Pizzas coming out of the oven and the sound of glasses clinking. At PanPan, we've got everything you need to treat yourself with eight delicious recipes on the menu to (re)discover the Detroit-style pizza the right way. What's on the menu? Super veggie pizzas like the classic Margherita and the Mush with Paris mushrooms sprinkled with black garlic for that little kick that brings joy. We also have bolder recipes, like the Ananas, which, as its name suggests, highlights the exotic fruit, as well as the Tennessee with fried chicken, barbecue sauce, and ranch. On our side, we've chosen two must-tries: the super comforting Ham-Butter and the quintessential Italian-American Pepperoni, which has a bit of spice. All of this is best enjoyed with a fresh salad and wrapped up with a typical dessert!
sp;: the caramel sundae or the cookie, also baked in a “pan”!
© Marine Billet