PAPI may be small, but it’s already mighty. Although it’s been open for just a few months, Étienne Ryckeboer’s new venture, with a menu as short as its name, has become a contender on the Parisian market since it opened in September. Why? A tasty menu that packs a punch, a confluence of French, Italian and Japanese cuisine, orchestrated by Akira Sugiura and his second in command Cyril Pham and designed around two key products, fresh handmade pasta and sourdough pizzas. Two “classic” restaurant staples which are nothing noteworthy alone but show us that PAPI is more than meets the eye. With two Ecotable awards (the no.1 for sustainable catering in France) for their commitment to sustainability, this new restaurant in the 9th district puts the artisan back at the heart of their work. The chef, an artisan who draws from their personal history displaying the fruit of their learning and experience in the four corners of the world for the eyes of the curious. The baker, Thierry Delabre, an artisan bringing ancient, complex and sadly little-known techniques, responsible for the two daily batches of dough at PAPI – putting nature on your plate. And in particular, the artisan who brings everything together. The producer – essential for guaranteeing the quality and freshness of products to be glorified by the PAPI team. Discover these interpretations soon as restaurants re-open in the custom setting designed by Neri&Hu, or as a take away when these open week beginning 18th January
PAPI, 46, rue Richer – 75009 Paris. Telephone: 01.71.27.77.65.
Photography: Valerio Geraci – Text: Caroline Balvay @thesocialitefamily
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