Our Story
From rue des Rosiers to avenue Paul Doumer, forty years of Jewish charcuterie in Paris.
The origins
Dimitri Panzer was the son of Hungarian immigrants. He grew up in a family where charcuterie was not a trade but a way of holding together a table, a language and habits that exile had scattered.
That is where the house comes from: a Central European kitchen transplanted to Paris, and a refusal to give up its taste.
1978, rue des Rosiers
In 1978, Dimitri Panzer opened Charcuterie Panzer at 26 rue des Rosiers, in the heart of the Marais. The neighbourhood was then the centre of Ashkenazi life in Paris, and the shop immediately found its place.
Within a few years the house became the reference of the quarter. People came from all over Paris for his pickelfleisch, his malossol pickles and his Cracow sausage, a recipe many copied without ever matching it.
What built the reputation
Three products, always the same, always prepared the same way.
Pickelfleisch
Beef brisket, brined then slowly cooked. It is the product that made the house known, and the one still sliced every morning.
Malossol pickles
Salt-cured pickles, fermented in brine rather than vinegar. They are drawn from the barrel, as they always have been.
Cracow sausage
A smoked beef sausage with garlic. Dimitri Panzer's recipe has never been modified.
2014, the house changes address
The rue des Rosiers shop closed its doors in 2014. The house itself did not stop: Nicolas Panzer took up his father's apron and moved the delicatessen to avenue Paul Doumer, with his wife Fleur.
Same recipes, same gestures, same standards. The neighbourhood changed, the cut did not.
Dimitri passed away in 2019. What he handed down is still being sliced every morning, behind the counter.
Today
Panzer Paris is today at 36 avenue Paul Doumer, a short walk from the Trocadéro. You will find the same specialties there, prepared in the same Ashkenazi tradition.