Tag: Paris

The best restaurants in Paris with "Italian flavor" – Italian Cuisine

In the new docu-series "Sapore Italiano", broadcast on Food Network, our director Maddalena Fossati Dondero and chef Emanuele Pollini go to the discovery of the best addresses to enjoy food at home abroad. In the second episode, the places not to be missed in the Ville Lumiere

From New York to Paris the step is short if the mission is to discover the best Italian restaurants in the world. The director of "La Cucina Italiana" Maddalena Fossati Dondero and the chef Emanuele Pollini, in the second episode of Italian flavor, broadcast on Food Network, continue their journey to discover the best home-based food abroad. Always riding a Vespa, this time they venture into the streets or, rather, through the arrondissements of the Ville Lumière.

The Piedmontese Tasting

In Paris there is not only French cuisine. Even the Italian one here knows how to give its best. And a demonstration is found sitting at the tables of Tasting, restaurant of the Castille hotel, in the 1st arrondissement. Here the Spanish chef cooks traditional Piedmontese dishes revisited with innovation such as veal with tuna sauce, but also veal tongue and baby bath. You eat in an elegant environment and in the summer you can also sit on the patio characterized by a Roman fountain and some frescoes.
Dish not to be missed: Cream of milky cream at the time
The experts' votes: Authenticity 7, Style 9, Tradition 8, Innovation 10
Badges of La Cucina Italiana: 3

Stern coffee, antique and modern with style

In the 2nd arrondissement, along the Passage des Panoramas, one of the few remaining in Paris, is the Coffee Stern. Owned by the Alajmo family, the restaurant occupies an old printing house where spaces dating back to 1834 were enhanced by the design of Philippe Starck. On the menu only quality Italian raw materials and dishes that revisit tradition with innovation like in the Cappuccino alla bolognese. The most particular room to sit in is the one that served as a safe, all in reinforced concrete and today embellished with a play of mirrors.
Dish not to be missed: Dill tagliolini with shellfish
The experts' votes: Authenticity 10, Style 10, Tradition 9, Innovation 9
Badges of La Cucina Italiana: 4

The Stern Cafe.


It recalls in style a French bistro with a few seats, about twenty, but in the menu Dilia reveals a perfect integration between French and Italian cuisine. The dishes signed by the chef and owner Michele Farnesi are offered in the tasting menu: for example, from bruschetta on tomato water and anchovies to turbot green on hazelnut and cherry pesto, with angel hair, peas and sardines crispy sesame, strawberries and custard.
Dish not to be missed: Lamb, broad beans, algae
The experts' votes: Authenticity 6, Style 8, Tradition 7, Innovation 10
Badges of La Cucina Italiana: 3

Tasty treats

As always, our experts let themselves be carried away by curiosity, especially when it comes to food. Passing in front of the sign of Canard Street, concept restaurant focusing on duck meat, they are groped and enjoy a duck tartare and a duck burger: for true fans. How not to take a ride to the Belleville market to taste all the street food delicacies that you can find, from grilled cheese to croque monsieur?

A historic Paris restaurant prepares 600 soufflés a day – Italian Cuisine

A French restaurant opened in 1961, Le Soufflé, is famous for its original soufflé recipe and serves up to 600 a day, both sweet and savory

Sink the spoon into a soft, fragrant and warm soufflé fresh from the oven is an exciting gastronomic experience, able to satisfy all our senses. Customers know it well historic Parisian restaurant "Le Soufflé", that since 1961 it serves as many as 20 different soufflé types, with seasonal proposals always different and original but all made following the original recipe. The restaurant numbers are staggering, as it boasts a daily average of 150 guests between lunch and dinner, about 600 soufflés served and 400-500 eggs used.

In France the unmissable destination for soufflé lovers

The soufflé, the jewel in the crown of French cuisine, was invented in 1742 and since then the recipe has conquered global catering and has been the subject of an infinite number of creative variations and experiments, both sweet and savory. To savor the original recipe and to experience an immersive and extraordinary culinary experience that has the soufflé as its absolute protagonist, a visit to the Paris restaurant whose name is precisely that of this traditional local dish is a must. Located in the elegant district of Place Vendôme, “Le Soufflé”, a small and refined restaurant, has a selection of 20 soufflés, both sweet and savory. Each soufflé made is light, soft and full of flavor embodies the secrets of French gastronomy, as well as fresh and seasonal ingredients. At Le Soufflé, in addition to the most famous recipe of cheese soufflé, you can taste savory soufflés with green and white asparagus, goat cheese and beetroot, foie gras, morels or truffles or sweet soufflé with raspberries, chocolate or liqueur. Diners can also opt for a three course soufflé menu, which consists of a small appetizer, a savory soufflé and a sweet one. It is good to know that in this case not only the main courses are considerably larger than the soufflé entrees, reaching up to about 20 centimeters in height, but it is possible to ask the waiters to pour you an additional layer of sauce.

The advice of the historic Parisian restaurant

Kitchen experts and enthusiasts are well aware that this delicious dish, slightly crunchy on the outside and soft in the center, which requires simple basic ingredients such as butter, flour, milk and eggs, is above all known for its executive complexity, which requires experience and technical skill. Its preparation, in fact, is considered a test bench for amateur and non-amateur chefs, in fact a minimum error is enough to have a disastrous result from a presentation and taste point of view. The knows it well son of the owner of the restaurant Le Soufflé, Josnard, which states that the recipe is simple but difficult to manage. For those wishing to try their hand at this test, the chef recommends using a powerful oven and pay close attention to the dosage of the various ingredients; if, for example, too many egg whites are used, the soufflé will deflate after cooking and if the egg whites are not mixed and carefully assembled, the soufflé will not rise sufficiently. Once you find the right formula for the basic recipe, you can finally indulge yourself with all sorts of stuffing.

Photo: Paris Restaurant Soufflé_Flickr_Pierre-alain dorange.JPG
Photo: Soufflé francese_Flickr_NourishingCook.jpg

The best pain au chocolat in Paris is Italian – Italian Cuisine

The best pain au chocolat in Paris is Italian

An Italian pastry chef in the Notre Pâtisserie district. And in Paris goodness is served!

What happens when a doctor of Law in Bergamo ends up opening a pastry shop in Paris just below the Eiffel Tower? He could only prepare just, correct, more than legal sweets, like the best pain au chocolat in the city. Word of the Parisians.

Who is Francesca Coppola Bottazzi

Francesca Coppola Bottazzi was born in Naples, grew up in Bergamo, but would never have thought of spending her life in Paris. Begin by following in the family footsteps, with a degree in Law and a debut in the notarial career. Then, in 2011 he understands that this is not his path, he takes courage and decides to listen to what had always been his great passion: pastry.

The birth of his majesty Notre Pâtisserie

Thus began a course at Pâtisserie in Paris, convinced that there would be only a few months. Instead, it is precisely in this period that he finds the reasons to open his own business, as he had always dreamed of. But Francesca didn't dream of any place: she wanted a pastry shop that was a jewelery shop, modern, inviting, clean, with sweets of excellent quality at affordable prices and with that familiar touch of a slightly Italian welcome. Today it is exactly like this and everyone calls it: "The Italian of the district of Notre Pâtisserie".

A mix of Italy and France

Unlike other Parisian pâtisseries, to make Notre unique is also the presence of Italian sweets: on the counter, in fact, displayed as if they were really precious jewels there are millefoglie, babà and tiramisu according to the home recipe next to croissants, tarte and Paris Brest, as well as in the salt part pizzas is Croque Monsieur. And of course there is never a big baguette. Much attention is given to the basics, which are fundamental in confectionery, as can be seen from the resulting textures. And also in his work team, his great strength, the origins are the most varied: there is a girl from Taiwan, another Portuguese, one French, for a team that tends to be feminine, even if in reality for her the important thing is that they are young.

The perfect pain au chocolat

To really touch the apex is his pain au chocolat, one of the best ever in Paris according to the Parisians themselves, for at least five reasons:
1. the puff pastry light and crumbly, to melt in the mouth
2. the correct one amount of chocolate, present but not intrusive
3. a chocolate bitter at the right point
4. that touch of salty which distinguishes the perfect pain au chocolat
5. Fills you with crumbs because a real croissant always gets you a little dirty
In fact, even Carolina of Monaco particularly appreciated it, even if according to Francesca, nothing is worth like the approval and satisfaction of her family: "Without which she would never have made it".

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