Louis Festa launches Panat, street food by Les Singuliers
In Saint-Astier, Louis Festa, chef of Les Singuliers restaurant, is preparing to open Panat, an artisanal street food chain. A new culinary adventure combining gourmet delights, authenticity and Périgord roots.
"The more perceptive will have recognized the place, and for the others: see you at 4 rue Montaigne, in Saint-Astier, very very soon", smiles Louis Festa on his Instagram page. The chef, already acclaimed for his sensitive, inventive cuisine at Les Singuliers restaurant (2 toques), is preparing to take a new step with Panat, his vision of "good, local and accessible" street food.
The name, chosen with care, sounds like an obvious choice. "Panat is Occitan for 'garnished in bread', 'coated in bread'. It's hard to think of a more appropriate name! A way of anchoring the project in the culture of the South-West, while asserting its own identity.
Panat: a signature sandwich
Panat is the evolution of Péricroque, a concept the chef had imagined to democratize his cuisine on gourmet markets and in take-away versions. "We realized that it worked well, that it was more accessible. We wanted to make it a real place, in its own right, attached to my restaurant", he continues.
But there's no question here of a simple sandwich or croque revisited. "We won't be doing a sandwich, a croque or a club. We'll make a panat," insists Louis Festa. To achieve this, the chef and his team have developed a unique brioche bread recipe, "somewhere between sandwich bread and brioche, with a beautiful elasticity and sourdough dough". The bread is made by a local baker, but according to the chef's own recipe.
As for the fillings, the menu promises originality and generosity:
- Homemade pig pastrami with walnut oil mayonnaise and arugula pesto;
- Asian tonkatsu version, with breaded and fried pork, vinegared cabbage and walnut sauce;
- Veggie recipe with breaded shiitake nuggets and herbaceous homemade yogurt sauce;
- Confit chicken leg, grilled a la plancha with soy sauce and homemade ketchup.
Two homemade side dishes complete the offer: coleslaw or potatoes with spices from Sacré Français.
And to finish on a sweet note, Panat will be offering a menu of gourmet desserts: a large cannelé stuffed like a profiterole, a Périgord version of tiramisu with walnuts, or XXL cookies with a choice of praline topping.
On the drinks front, the consistency remains the same. Drinks are local and artisanal, with lemonades, kombuchas and infused teas.
dR
Responsible street food
With Panat, Louis Festa wants to prove that "you canoffer street food without compromising on taste or product quality". The full menu - including Panat, side dishes and drinks - will cost €15, a price designed to remain affordable without compromising on quality.
A few tables will be available for on-site tasting, but the concept is based above all on takeaway sales, "by telephone or directly on site". We hope to open at the end of November or beginning of December, while we "finish some work".
