We were able to visit Walt Disney Studios Park in Paris for the opening of Avengers Campus. There, we had the opportunity to dine at the new PYM Kitchen buffet, and, of course, we had to try everything both big and small! If you’re looking for a review of Pym Test Kitchen in Avengers Campus at Disney California Adventure instead, you will find it here.

You can watch Tom try all of the food in Avengers Campus is Paris:

We also have written reviews for other Avengers Campus eateries in Paris:

Pym Kitchen offers probably what is the most interesting façade in all of Avengers Campus Paris.

The test lab building, shrinking and enlarging particle tubes, and the Quantum Tunnel entrance make for an intriguing lead-up.

There is a giant Pym Particles Disc outside the labs.

A menu board displays images of the items.

There is also a list menu in both French and English, with prices.

Guests enter the PYM Kitchen restaurant through the Quantum Tunnel, under a sign reading “Shrinking problems, growing solutions.”

Lines of light surround guests as they walk through the tunnel.

Wires run along the walls.

The interior is decidedly different in places from PYM Test Kitchen in California, with the only common features being the Quantum Tunnel and the shrinking/growing food effect near the pickup counter.

Sadly, Paris opened to use solely screens for the effect and does not have the physical conveyor that you’ll find in California.

Here’s a tour of the Pym Kitchen buffet #AvengersCampusParis pic.twitter.com/3tVw3NOMqH

The trays for resting tongs are branded with the Pym logo.

The white plates have small hexagon shapes on them.

The rest of the interior is bright and full of hexagonal patterns (which seems to be a Marvel thing given its heavy use both here and in Guardians of the Galaxy: Cosmic Rewind at EPCOT).

The hexagon-patterned carpet is black, grey, green, and shades of red.

Columns with hexagonal patterns light up around the dining area.

And a large dome in the ceiling is hexagon-patterned, with some shapes lit up white.

The booths have silver back cushions and red seats.

The tables and chairs are white with black legs.

The artwork on the walls depicts Ant-Man and The Wasp with giant foods.

In this one, they stop a giant wine bottle from toppling off a Pym truck.

The Wasp gives a thumbs up as Ant-Man helps scientists examine a giant baguette.

Things get chaotic in the lab as a giant chicken flaps its wings near the giant eggs.

Here, The Wasp shows off giant heads of lettuce and other food items.

Ant-Man, The Wasp, and some ants collect strawberries from a field.

In this artwork, Ant-Man has constructed his own version of the Eiffel Tower out of asparagus.

Here, he carries a giant carrot across the Pym Lab farm.

There are three-pronged light fixtures flat on the ceiling.

A window looks out at the giant particle tubes we saw outside.

A sign nearby warns guests not to use red Pym Particles near wildlife.

A drink menu on a laboratory clipboard is provided upon seating.

The placemat (which is not only for children, it is at every seat) features activities that tie into the lore of Avengers Campus — some Spider-Bots from W.E.B. have escaped, and you have to help Ant-Man and the Wasp save the restaurant! It’s also illustrated by Cassie Lang, the daughter of Ant-Man.

Napkins are custom and feature a graph paper-like design.

Condiments are served on the table in test tubes, keeping in step with the laboratory theme.

Water is served in a large flask.

42 € for Adults, 30 € for Children (Ages 3-11)

The bread service is a giant soft pretzel. It’s warm and breaks apart easily.

We would prefer a bit more salt, but otherwise, it’s a great pretzel.

Fresh and contrasting flavors, including creamy avocado and tart cranberries, made this salad a winner. However, we didn’t find much smoked salmon within.

Despite being advertised as having jalapeños, we didn’t detect any. This was a cool and delicious hummus with more spinach than chickpeas. There were some tortillas for dipping scattered throughout but not nearly enough. We resorted to dipping bread into it since it was so tasty.

Another winner, juicy oranges and hearty soybeans in a bright vinaigrette.

These are the requisite Disneyland Paris shrimp offering found at many buffets. They are large but average in quality. The blue “serum” mayonnaise is a fun way to incorporate the PYM Kitchen theming.

With a dominant soy flavor and crunchy veggies, this dish pairs perfectly with the salmon salad.

Hearty quinoa and bulgur wheat together with plentiful sharp and creamy goat cheese make this salad super! This was our favorite of all the cold salad offerings.

What’s interesting about this is the giant croutons. They’re essentially just large bread pieces seasoned like a crouton, which is good because we didn’t want to have to break these at the table and fire hard bread particles across the room. They’re soft and somewhat simple to cut, and the entire thing tastes of garlic. It’s terribly over-seasoned. The salad itself was fresh, and the Caesar dressing was as well. It is offered with or without chicken at the buffet.

The cold meats are standard in most Disneyland Paris buffets. They are nothing spectacular but there if wanted. We recommend choosing more of the “Super” items on the buffet.

A lot of these cured meat offerings are the buffet standards at Disneyland Paris. There’s nothing wrong with he cured meats, they’re unremarkable yet enjoyable.

The roast chicken rillette is rather balsa, I’d save room for some of the more substantial and interesting main courses or even the various salads.

A number of vegetables are available to liven up your salad or to enjoy on their own. They’re all fresh enough, but again, just buffet standards and noting remarkable.

The highlight is the fun flasks of flavored oils to add to your salad.

There are tiny bowls to pour the cold soups into. The melon soup and gazpacho were average but are much appreciated on a hot summer day.

This is the same grain bread served across DLP buffets. It’s there if you want it. There are also white bread rolls that were not labeled.

Again, we have standard the Disneyland Paris cheeses and basic salad found in many buffets. If you need some French Brie, it’s here for you.

The make-your-own pasta station is a nice option for picky eaters who might prefer simple food. You can choose a cream sauce or a red sauce as well as the following toppings: tomatoes, basil, and garlic parmesan. The pasta was properly cooked just past al dente.

Located at the kids’ station, this is cooked to retain an appropriate amount of crunch. There is one flavor, and it is strong: hot sauce.

The rice was perfectly fine, but the cheesy pasta gratin has turned into a solid black and was nearly inedible on our visits.

The corndogs are a solid option: well-cooked with a crunchy exterior, followed by soft breading, and a plump tiny hot dog inside.

It’s fun to see these long beans instead of traditional haricots vert. Unfortunately, they were overcooked and cold. It’s nice to see a green vegetable if you need to counter the hamburger and hotdog, but we wish they were prepared better.

This is essentially ground beef taco meat inside a crispy egg roll. Due to their position at the very far end of the buffet, away from all the eye-catching food, they seemed largely ignored by guests. The result was an item inexplicably both dry (the beef) and soggy (the shell). If you want ground beef, the tiny hamburger sliders are a much better choice.

Disneyland Paris has recently made significant efforts to add real vegan items to all menus. We applaud this new food program as previously, most restaurants would have only one vegan item, which would be the same at every restaurant. These wheat strips will not please carnivores as the texture is unexpectedly chewy and gritty, but for vegans, the mere existence of this item on the buffet is a big step up.

The potatoes were absolutely excellent. There was quite a bit of butter and bacon in there, with a salty, creamy, and thick consistency.

The salmon had a mushy, gooey consistency, not flaky like it should be.

The quality of the pork left a lot to be desired. It was quite dry and the sauce did little to save it.

A basic beef chili lacking any spice or real flavor. While will be nice to have this in the colder months, we were hoping for something more akin to Walt’s Chili at Carnation Cafe, and this did not deliver.

Lettuce, tomato, melted cheddar cheese, and Mille Îles sauce (Thousand Island dressing)

The Subatomic Burger was, to put it simply, better than any burger we’ve ever tried at a domestic Disney park. It’s well-cooked with a charred exterior and a juicy, pink interior. The bun is lightly toasted to perfection with accompaniments that don’t overpower. Don’t miss this if you dine at PYM Kitchen.

The arrival of the giant hamburger at Pym Kitchen #AvengersCampusParis pic.twitter.com/irYThJRVRW

The Jumbo Burger is a bit more well done. With a patty that size, it’s certainly more difficult to cook evenly. Everything else is excellent, but those who don’t enjoy well-done burgers should stick to the smaller burgers.

Smoked salmon, horseradish Cantadou cheese, and arugula salad

The bread here was a bit staler, with the freshness virtually nonexistent compared to the starter bread service pretzel. The salmon is flavorless, and pretty much just gets drowned out by the vegetables.

While a fun idea in cent, it was poor in execution. It was overly greasy, the rice and such in the middle had little flavor, and the bone-in chicken is the opposite of what you would expect from such a dish.

The tiny hot dog has soft and perfect bread, a great little hot dog overall. But watch out for that classic spicy French mustard if that’s not your thing.

Meanwhile, the jumbo version was so big we had to chow down with a fork and knife. It’s pretty much the same taste, but we preferred the smaller one just for ease of eating.

These are pretty greasy but very good. The breading is extra crispy. This is possibly the best entrée item other than the tiny burger and hot dog.

This is a gelatin-based dessert with a subtle strawberry flavor.

If the flavors aren’t profound enough, there’s a flask of raspberry coulis available.

It has a strong almond cake flavor, and it’s quite nice. There’s not much more to say about this standard dessert.

The red and brown dessert is pretty close to a coffee cake for us. It’s moist, sweet, and enjoyable.

There’s a blue custard sauce nearby, by we didn’t feel like it added anything to these baked treats.

Despite how excited we were to try it, we ended up not being fans of this.

It’s a dry, bland cake with plain sweet cream, nothing of which tastes like Oreo.

This is a great dessert, plain and simple. It was light and fluffy, and a welcome break from some of the complicated attempts at sweets that fell flat.

The chocolate mum cake is rather forgettable (very one-note chocolate cake) and isn’t worth taking up valuable stomachs real estate that can be filled with the better desserts up on the buffet.

This is fine, it reminded us of a kugel more than anything.

It’s jello, plain and simple, but at least the presentation is very cute.

This is a tart blue raspberry jello with a raspberry in it. We adore the presentation in the beaker.

This is a standard fruit tart that is as delicious as you would expect in France.

The key lime pie was fine, very sweet with a nice crust.

This honey cake had a very cute presentation, but the flavor left a lot to be desired. It’s probably too much cream and not enough cake.

We were surprised that this pretty much tasted like a New York-style cheesecake, with creamy and rich cheese. We highly recommend it.

Another home run from the dessert bar, with a super rich and sweet cream cheese frosting, and a moist, absolutely perfect cake.

This might be the star of the dessert bar.

It was shockingly delicious, with a giant pecan on top and a layer of pecan inside. The crust is good, and the inside of the cake is gooey.

Forest Berry-Flavored Blue Jelly and Cake on a Stick

This looks like an ice cream bar, but it’s actually a cake pop, with a side of jello in a beaker.

Specialty beverages, both alcoholic and non-alcoholic, are not included in the buffet pricing. Each drink must be purchased separately.

Sugar-free Sprite, Blue Curaçao Flavor Syrup, Cranberry Nectar, Cherry Puree, Lemon Juice, and Strawberry Flavor Pearls

The mocktail is fun, with a small beaker of cherry puree to pour over the drink.

It just tastes like flavored Sprite, but we enjoyed it.

Sparkling Blue Chardonnay, White Vermouth, Perrier, and Goji Berries

The cocktail was bland, without any particularly strong taste. It was refreshing on a hot day, though. The blue chardonnay was featured heavily in the PYM Kitchen marketing, and the coloring does make the drink visually interesting.

After our experience here, we had some pretty atrocious food here (the jambalaya and the shrimp in particular). There’s some good, a lot of forgettable items, and some bad on the culinary side, but from a show perspective, the interior, food presentation, creativity, table setting, and really all the little details together make PYM Kitchen a must for a Disney or Marvel fan, and you must stop in when you visit Avengers Campus in Walt Disney Studios Paris.

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