Aglio e Olio
The Massale trio has doubled down on rue Guillaume-Bertrand! Just a few meters from their wine bar-inspired neo-bistro, Olivier Caillon, Thomas Chapelle and Arthur Chiapello have opened up Aglio e Olio (“garlic and oil” in Italian), a modern bistrattoria with a somewhat chilly vibe (immaculate walls, high ceilings…). Inside the kitchen, the talented Roman chef Andrea Maggi (smuggled out of Massale) goes head to head with the Italian classics. The day we went for lunch, we had: cool Roman-style tripe; hearty conchiglioni with a red kuri squash and taleggio purée – or a slightly overcooked octopus tentacle with a flavor-packed puttanesca sauce and creamy polenta; before a mama-mmmm-esque tiramisu! We also devoured (with our eyes) a few dishes on the next table over: a creamy burrata spilling over onto roasted peppers, vitello tonnato with puntarelle, and spaghetti with chilies, garlic and olive oil. Another option is the prix-fixe lunch menu with a pasta of the day and the dessert of your choice. // G.LeP.
FEELING THIRSTY? There’s a selection of natural transalpine wines: reds from Silvia Giorgetti in the Marches (€8 a glass) or Frank Cornelissen in Sicily (€27 a bottle), a Friulian white from Damijan Podversic (€65)….
PRICE: Prix-fixe menu €15 (lunch), à la carte €26-43.