Restaurant in Paris preparing a menu of the cuisine of the Boot, original and creative dishes.
Created In 2001 by Michaele Lukin (maître d'hôtel) and Sergio Pais (chef), two former workers of Sormani, this restaurant offers all the flavours of Italy, with a menu that revisits inevitable cuisine of Italy, including ..... But above all, the good idea, and what makes this establishment attractive, is highlight of each of the 20 regions of Italy every fortnight. Thus, and depending on the season, Piedmont will offer for example risotto to white Alba truffle, Apulia will present a beautiful salad of cuttlefish, Lombardy will delight us with small fritters mozzarella to saffron. This Rucola does not really want to display originality and creativity in the dishes but simply the desire to bring pleasure by the means of quality and discovery. And to better serve the guests, the two accomplices invented Rucola Événement in order to orchestrate your evenings, at the restaurant or even at home, with all their expertise. In short, this is a wonderful beautiful trip...
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Members' reviews on LA RUCOLA
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It arrived, I concede it, which at times of busy the service is slower than the usual. Or that put the tie dynamic ones loudly make their benefit from nearby inept conversations. Secret gun drawn from the handbag: a good book which isolates me from the outside contingencies without to prevent me from tasting a cuisine of very good quality...