20-04-2017
Popine, one of the 5 places Tommaso Burbuglini recommends so as to enjoy the craveable side of Paris
Do you know that proverb that says "the shoemaker’s children go barefoot"? Like all proverbs, it holds a truth that can be adapted to every occasion, to every profession. Plumbers will have a dripping sink, bakers will eat bread from the day before... And how about cooks? They eat bad food, usually, but when you want to eat some delicious food, who’s better than a chef to direct us to a truly delicious, finger licking meal!
So, I’ve been in Paris for a while and I’m a young cook; I’m just out of one of those hectic weeks when I didn’t have a moment to sit down and enjoy a hot meal. Here comes the well-deserved rest, though. For those in our field, a day off means going to have good food. Paris is the cradle of pre-modern gastronomy and culinary fermentation keeps brewing; even these days, when people speak less and less of French cuisine, food here is a synonym of francité and all that follows is just a take on it.
Back to us. I was saying: I’m young, Italian and starving and it happens it’s my day off. Where shall I eat? Here’s a list of a few places, not too mainstream, where readers, even non-chefs, will love to go. There’s something to suit everyone’s liking here in Paris. From Oriental to Latin American food, from north to south, you can find everything and quite easily. Paris is a real cosmo-gastronomic city. I recommend 5 places following these categories: bistro, pizza, French classic, street food and oriental.
Dilia (photo from Le Fooding)
Pizza: Popine – It’s currently one of the most popular Neapolitan pizzerias in Paris. It’s guided by the expert hand of Gennaro Nasti [now also busy with Bijou, see Nasti, quella pizzeria è un Bijou, by Paolo Marchi, plus he was among the speakers at Identità di Pizza within Identità Milano 2017]. He’s taking Neapolitan pizza to new horizons, always focusing on excellent raw materials. I recommend it for the dough, always of the highest standard. If you want to taste wheat, you can’t miss it.
Christophe Philippe, chef at Amarante
Oriental cuisine: Kushikatsu Bon – In Oberkampf the impossible-to-pronounce Asian Kushikatsknfkdl@**... stands out by far. Jokes aside, it’s an excellent Japanese restaurant of the Kaiseki school: many small courses will make the meal. The chef, friendly and attentive, will guide you into his world made of food that he fries à la minute and extravagant pairings with Asian-style beer. A long counter and just one tasting menu. Let him guide you, and don’t forget the chopsticks. Translated into English by Slawka G. Scarso
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
from the luxurious Sabina, born in 1994 to a couple of restaurateurs. He enjoys visiting bistros and the like, working there and writing about them out of passion