Warning: this establishment was tested before the reign of Covid 19… Certain information may no longer be up to date in regards to the current situation: hours, menu, prices…
Cédric Casanova has teamed up with chef Roberto Rispoli (ex-Royal Monceau) and farmer Marco Mulè (who grows organic heirloom wheat near Corleone, Sicily) to open up this Parisian restaurant/flour mill (brick walls, a wooden bar, Turkish toilets out in the courtyard) just an olive’s throw away from his legendary spot La Tête dans les Olives (famous for its fabulous vegetables, olive oils, capers, etc.). The concept? Every Monday, wheat and semolina flours are ground in-house and are used to make incredible focaccia and fresh pasta (paccheri, Sardinian gnocchi, casarecce, fusilli, rigatoni, spaghetti, linguine, lasagna), which can be taken to go or devoured on the spot. From the set menu we chose: a lovely roasted pepper salad with olive oil, garlic, and wild fennel seeds; delicious eggplant caviar with olives, anchovies, capers, garlic and herbs; graceful asparagus in a vinaigrette with roasted shallots, tarragon and an incredible green olive pesto; then some very simple fusilli with sweet Datterino tomatoes, topped with a spoonful of ulta fresca ricotta for the pasta of the day; before an intense cannolo with lemon cream. // O.J.
FEELING THIRSTY? Nero-d’Avola from Marco Mulè (€6 a glass), a Cataratto white from Cantina Giacco, made with grapes grown by Marco Mulè (€4.50 a glass) or spumante white Bollenere from Antichi Vinai (€32 a bottle).
PRICE: Appetizers €4, mains €10, desserts €4, menu €30 (dinner).