Passerini

With attention to fresh pasta and Italian delicacies, the Roman chef gets customers from the four corners of Paris. Vegetables fill ravioli or accompany fish or meat, such as a "macedoine" from asparagus with pork loin; Treviso salad with mozzarella, smoked beet, algae and anchovies; farm chicken with chicory baked in chicken fat with amandine potatoes and puntarelle salad (leafy chicory).