Christopher Kelsey and Marco Sergiampietri © GP
Adami: the new Italian sensation from rue Fontaine in Paris 9th in what was once called Passe-Temps. This designer trattoria was created by the young Christopher Kelsey, a former student of the Glion hotel school, American-Swiss, who traveled a lot, placing the mischievous Tuscan Marco Sergiampietri in the kitchen. This veteran of Atelier Joël Robuchon Étoile, of Carpaccio at the Royal Monceau with Michele Farnesi, of Crillon with Boris Campanella, of Joia by Helene Darroze, and finally of George at the Four Seasons George V with the bubbling Simone Zanoni, is making sparks here .
Langoustines with pizzaiola © GP
Dishes served in small quantities to share make perfect Italian “tapas”. The pasta is made at home and by hand. And everything is enjoyed here with pleasure. Focaccia and Colonnata bacon and asparagus, langoustines with pizzaiola sauce, veal with fried artichoke, cream and black garlic, without forgetting caramelized market garden cauliflower with hazelnut licorice, without forgetting the big number on the grilled romaine salad with pine nut sauce pine and puttanesca, with tomato, capers and anchovies are totally seductive.
Agretti, yellow pepper and stracchino © GP
We add the Agretti (small shrub native to the Mediterranean basin, which gives crunch to the dish) with, yellow pepper and stracchino (soft Lombard cow’s cheese) and the caramel (thin candy-shaped ravioli) stuffed with rabbit in tomato and olive sauce, the slightly sweet spaghetti with blueberries and Sicilian red shrimp (gambero rosso) demonstrate impeccable quality.
Strawberry soup © GP
