LA TRABOULE RESTAURANT - CREATIVE GOURMET CUISINE With SEASONAL PRODUCTS

USPA NEWS - Talented Kitchen located in the Heart of the 8th Arrondissement in Paris, the "La Traboule" Restaurant and chef Fransesco Fezza offer Creative Seasonal Gourmet Cuisine.

Talented Kitchen located in the Heart of the 8th Arrondissement in Paris, the "La Traboule" Restaurant and chef Fransesco Fezza offer Creative Seasonal Gourmet Cuisine.

In an Intimate Atmosphere, with a View of the Chef and his Brigade, discover a Talented, Generous and Controlled Cuisine. Inspired by his Origins and Travels, the Chef highlights Key Products from French, Italian and Asian Gastronomy.

The French Gastronomy is known all over the World for its Quality and Diversity. It is the Fruit of a Secular Heritage and is also Constantly Evolving thanks to its Professionals who continue to Revisit their Classics to always Surprise and satisfy Us.

Components of French Gastronomy taken into account for this Insertion: the Purchase of Good Products, preferably Local, whose Flavors harmonize well together; the Careful Choice of Dishes that reflect the Diversity of Regions and Terroir; the Marriage between Food and Wine; the Quality of the Kitchen; the Aesthetics of the Table.

For the Italian Population, cooking is a Way of Life in its Own Right. Italians make it a Matter of Honour to use mainly Fresh, Seasonal and Local Products, all the while seeking a Balance that enhances the Flavour of each Dish. Italian Gastronomy is Simple, Elegant and Delicious.

Asian Food incorporates a Few Significant Provincial Cooking Styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A Food is a Trademark Way of Cooking Practices and Customs, usually associated with a Specific Culture. Asia, being the Largest and most Populous Continent, is Home to many Cultures, many of which have their Own Characteristic Cuisine. Asian Cuisine are also famous about their Spices.

Francesco FEZZA: Chef of Neapolitan Descent notably passed through the kitchen of Alain Ducasse at "The Meurice" and also with Ryuji Teshima at "Pages Restaurant".

Menu Chosen:
We were served by Excellent Butler Bernardo BORRELLI

Starters:
* Les Tagliatelles De Seiche / Cuttlefish Tagliatelle
Citron salé, oeufs de hareng, avocat / Salted lemon, herring roe, avocado
* Cannelloni

Main Courses
* Le Pigeon Royal D'Anjou / Royal Pigeon of Anjou
Cromesqui, betteraves et anguille fumée / Crosmequi, beets and smoked eel
* Lotte Grillée / Grilled Monkfish

Desserts:
* Le Semifreddo
Coco et Glace Petit-Pois / Coconut and pea ice cream
* Le Café
Granola de Chocolat, Glace Miso / Chocolate granola, Miso glaze

Review:
Warm Welcome, Intimate Atmosphere, View to the Kitchen with the Chef and the Brigade in Action.
Sober Decoration in this Small Restaurant.
Regulars squat this Restaurant which offers Very Good Cuisine at Reasonable Prices.
Plates come out of the Kitchenette at a Brisk Pace.
The Dishes nicely presented with Friendly and Professional Way of describing them.
The Menu: Seasoned Technique, High-Level Precision, Selected Products and varying according to the Ideas of the Moment and the Market of the Day.

Source: La Traboule Restaurant (27 Rue de Penthièvre - 75008 Paris)
On July 07, 2023

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