02-02-2018
Racines, the latest Parisian adventure of Simone Tondo, at number 8 in Passage des Panoramas, tel. +33.(0)1.40130641
The quest to conquer the Parisian culinary scene of Simone Tondo, who’s just turned 30, continues successfully. After the 3-year (2012-2015) bistronomic experience at Roseval, where the young chef stood out thanks to his talent, and a year after opening gourmet restaurant Tondo, in Petter Nilsson’s old Gazzetta in Rue de Cotte, the charismatic Sardinian continues his climb. The latest adventure: Racines, the iconic restaurant in the historic Passage des Panoramas, where you can enjoy high quality products, a connection with the territory, and a well-thought-of blend of Italian and French cuisine strongpoints. It seats 24 people inside and 8 on the terrace. The à la carte menu includes a choice of entrées, plats and desserts and some 60 natural Italian and French wines. Simone keeps his goals well in mind: «I want to guarantee a continuity with Racines’s past, after Pierre Jancou and Sven Chartier [chef at restaurant Saturne] have worked in the kitchen. I’m also paying the greatest attention to details, so that clients can enjoy their meal. We want to create a sort of sanctuary where guests can eat meat cooked as in a gourmet restaurant, and pasta as if it was made by their mum».
Simone Tondo, born in 1988
Gnocchi, ragout with beef cheek and capers from Pantelleria (photo @luckymiam)
Restaurant manager Stephanie Crockford (photo @luckymiam)
Rice ravioli
The menu changes weekly, except for desserts. «Guests are now more prepared than 10 years ago. So I try to make dishes the people in Paris are less familiar with, preparing a homely meal that can suite more palates». The more popular entrées include, Scampi with potatoes and hazelnuts from Piedmont, Calamari mi-cuit, Bone marrow with cream of parsley. Among the main courses, Tagliatelle with ragout of beef cheek and capers from Pantelleria, Gnocchi with spinach and sea urchins and Sweetbreads with Jerusalem artichoke mousselin and anchovies from Cetara stand out. The menu ends with two classic desserts, one French, one Italian: an unforgettable Tiramisù and a Lemon tart with meringue and Sarawak pepper. Every dish makes you wish to return.
Soup of spinach and nettles
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Professor of Management at the Department of Management at Iéseg School of Management (Paris), she teaches organizational behaviour, organizational design and creative and innovative management. Her research focuses on creativity and social and organizational processes in the luxury industry, with a special attention to fine dining