Kitchen Ter(re)

Electric blue banquettes, multicolored terrazzo tables, artwork by Daniel Humair… This post-modern pasta joint from William Ledeuil (Ze Kitchen Galerie and KGB) continues to please the Boulevard Saint-Germain crowd in its own special way! Made using heirloom wheat from the Aude-based miller Rolas Feuillas, their artisanal noodles electrified by chef Bruno Laporte (who used to work at ZKG) wind up in some lovely dishes. Our lunch that day was a fine demonstration: delicate Dentelles de Cucugnan pasta in a lamb ragù with preserved lemon, mint and parsley; Khorasan wheat conchiglioni with Albacore tuna, in a subtle coconut milk and curry broth; before a comforting apricot compote topped with fromage blanc and verbena sorbet under a silky pistachio cream for the sweet final touch. // E.diB.

FEELING THIRSTY? Organic-oriented wines: a southern Cinsault from the Vignerons Parisiens (€8 a glass), a Mâcon-Villages from the Bret Brothers (€10), a Chinon red from the Gasniers (€42 a bottle), a Morgon from Georges Descombes (€47)…

PRICE: Appetizers €16, pasta €21, desserts €10.