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Authentic and chic trattoria cuisine, made with the best products, concocted by Chef Alberto Penati.
A designer of pasta from several famous tables (Il Carpaccio at the Royal Monceau in Paris, Excelsior in Venice, Harry's Bar in London, etc.), Alberto, is crafting an authentic but chic cuisine from the best products of the Boot. On start, the essential sipped (cocktail based on white wine and Apérol or Campari) with beautiful mouth-watering parmesan (aged 36 months, is du, cod cream, caponata, home gressins). To follow, entries (proposed in original version, like the rest of the card): cappon magro (tiède salad of crustaceans, fish, vegetables and eggs), carciofi e lattuga (fondants artichokes and Romaine lettuce) or tartara di (tuna tartare). The pastas di Verrigini from Abruzzo are extended in several recipes: zucchini and poutargue, lemon and shrimp or sardines, an unavoidable of the genus with their roasted breadcrumbs. Risotto, fresh linguines in truffles, or stuffed ravioli complete the list of piatti piatti, while the secondi offer osso buco alla milanese, seafood frying, côtes lamb ribs, and piémont bœuf. It's légèreté with a granité of grapefruit, or the gourmands with the dessert praline. A serene frame of the Parisian Grand Hotel, a superb map of Italian wines and well calibrated service carried out brilliantly by Sandro Funaro, which should not hesitate to ask for advice. Only caveat, high prices that would shout the real Italians…
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Je ne peux que conseiller, faites vous plaisir !
접객, 분위기, 음식 및 음료까지 모든게 좋았습니다.
음식 중에서도 첫번째 디저트였던 레몬&오렌지 소르베는 단맛을 기본으로 상큼한 새콤함과 위에 있는 유자?껍질로 살짝 쌉싸름하게 떨어지는게 너무 훌륭한 조합이었습니다.
특히, Flora와 Manouk의 서비스는 정말 훌륭했습니다. 와인 페어링을 추천해주신 멋진 소믈리에님도 있었으나, 아쉽게도 이름을 물어보지 못했습니다.
다음 파리를 들릴 때 꼭 한번 다시 오고 싶은 다이닝입니다.
Cuisine italienne raffinée
Très belle carte des vins
Service pro et très chaleureux