THE FIGARO SELECTION – Italy, France, China, Japan, Poland… Discover our journey around the globe, without leaving the capital, for the love of stuffed pasta.
Raviolis are available across countries in different shapes, doughs, fillings, sauces and cooking methods. A quick tour to taste eight of them. And, for fans, Éditions Keribus has dedicated a beautiful book of recipes to them, Ravioliivreto be released October 16.
Japon: Gyoza Bar
The place. The oldest covered passage in Paris is well known to foodies: good restaurants follow one after another, in different genres (Stern, Racines, Faggio, Broche, Club Cochon, etc.), gradually replacing stamp shops and other businesses. Among the pioneers, this gyoza bar, initiated by restaurateur Guillaume Guedj (Mr. T) and chef Shinichi Sato (now at Blanc, 16th), then at the helm of the neighboring Michelin-starred Passage 53. On high chairs with somewhat Spartan comfort, you sit at the counter, under subdued lighting, watching the spectacle of Japanese ravioli being cooked.
The ravioli. There are now four versions, served alone to dip in a homemade ponzu sauce (soy…
This article is reserved for subscribers. You have 91% left to discover.
Do you want to read more?
Unlock all items immediately. No commitment.
Already subscribed? Log in
