09-08-2014
What’s more Parisian than a bistro? In the first part of the report that Maria Canabal wrote for Guida ai ristoranti di Identità Golose 2014, published by Mondadori, we begin to discover some of the most interesting addresses in the new restaurant scene of the ville lumière. Such as Sèmilla (tel. +33.1.43543450), whose menu is designed by the great chef Eric Trochon, here together with his team
I have two passions in life: scallops and Paris. Every Monday I leave my town to go across the world in search for culinary novelties and do not return before Friday. Every week, except on very rare occasions. It is in Paris that I feel the happiest, because it feeds me – literally and as a figure of speech. Being proud of my Spanish origins, I can affirm that you cannot export tapas. Have you ever seen a good tapas bar outside of Spain? The same goes for bistros. A bistro is a state of mind, a soul, a layer. I personally adore them. But there’s something even more interesting, namely neo-bistros. A word that is the contraction of two terms: new and bistro. The concept implies conviviality, great cuisine and wine served by the glass for an honest price. Moreover, neo-bistro focus on the quality and quantity of the dishes offered. They aim at making authenticity and gastronomic style stand out, without ever falling into the trap of luxury and pedantry.
The marché d'Aligre one of the liveliest and most colourful markets in the French capital
Impeccable even aesthetically, Septime has soon become a must for all the gourmet who visit Paris
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
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