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Fresh pasta restaurant offering various recipes including delicious ravioli
Preserving the pretty mosaic of the old Boucherie sign, the blue façade of Cocotte has given way to the red of Papà Pasta. And it was Maxime Guilbert who opened this fresh pasta restaurant in 2021 with Pierre Michel (the founder of La Cantine Fermière). Just mentioning it makes your mouth water. The fusilli with organic wheat semolina from the Giraudineau Flour Mill is available in 5 recipes: with roast chicken with mustard, with Mémé's stuffing with western white pork, with sausage in Muscadet, with 3 cheeses or with leek fondue. Gourmets will succumb to the call of the delicious ravioli. To be completed by a home-made dessert like this poached pear with spices. A real treat!
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