CUISINE LOCATELLI ET FRATELLI
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Former delicatessen in Paris offering a dish Terre ou Mer, home-made desserts and transalpine tapas.
It's an old charcuterie, and it's called Kitchen. The glass door, the window mirrors where the mudbits and terrines were exposed, the facade of the 1960 s, and boosted the interior with Yyeda sauce (active disk, don't hesitate to stuffy in the vinyl to choose the sound that you want to listen) have been kept for an address of pocket where nature wines (but do not stink) and organic and seasonal products are at the meeting, there is a sister (in kitchen) and his brother, of Italian origin. It comes to the earth for lunch of a earth base (burrata smoked, speck, asparagus and pear) or Sea (swordfish carpaccio, scribble knives with rockets and pistachio, sprinkler risotto in seiche ink) elegantly composed of a generous dish (room of the butcher or the milanese, rustic fries, garlic and romarin) and homemade desserts to fall (panhas coated well vanilla and regressive choco-hazel pie). In the evening, the site is caught and becomes a transalpine tapas marker with ingenious plates to the most attractive associations (black truffle burrata and spring green asparagus, fritto misto of vegetables, Thai broth and mayo wasabi, etc.).
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