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Former butcher's shop in Paris serving a sandwich speciality, a dish of fresh produce, and an excellent baguette.
Delphine Zampetti studied fine arts, then worked in a few kitchens before taking over this old butcher shop, transforming the "v" into "z" to create At Aline. She preserved the vintage garden, the meat hooks, the marble counter, and added three high chairs in formica. One of her specialties is the sandwich, but not just any sandwich, a creatively pleasing one. Here it is prepared with fresh products: tortilla and sausage, calf tongue, gribiche sauce, fire-in-fire, smoked cream, dill cream with beetroot and shallots, to name a few. The chef regularly changes her fillings, which she serves in excellent stick or round bread. The menu also includes some salads and cold or hot plates. Good takeaway.
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