Paris 10th: pasta everywhere at Adela | Gilles Pudlowski's blog

Head to the 10th and rue du Faubourg-Poisonnière where Pascal Arnoux, our gourmet historian, discovers the new haunt that is stirring up pasta fans. We listen to him.

Ambre Blumenzak and Auguste Honoré © DR

A stone's throw from the Grands Boulevards, in a festive street where restaurants play hand-in-hand, Adela, launched this summer by Ambre Blumenzak and Auguste Honoré, is doing well and is filling up all services. We happily rush there to discover the Art Nouveau style decor by Jessica Mille, sip a cocktail and taste her repertoire which gives pride of place to the art of fresh dough. Woven every day on site and cooked by a pastaiolo recruited in Milan, tagliatelle, casarecci, paccheri or agnolotti resonate like so many singing names announcing the color.

Whipped ricotta © DR

One of the secrets of the house? The quality of durum wheat flour provided by Moulins Bourgeois which allows perfect cooking al dente reinforced by mastery of drying fresh pasta. The whole cold meats are sliced on site, the cheeses chosen in Italy without forgetting Puglia olive oil produced exclusively for the restaurant. To begin, the Whipped ricotta, whipped with Espelette pepper and lemon zest, the vitello tonnato with its generous slices of veal, tuna-anchovy-caper sauce or the veggie focaccia with creamy stracciatella and grilled zucchini nicely whet the appetite.

The decor © DR

Then follow the tagliatelle al funghi browned in a sage butter with chanterelles, oyster mushrooms and button mushrooms, under freshly grated 30-month-old parmesan, the casarecce alla puttanesca, tomato sauce simmered with anchovies, capers, olives and oregano and the agnolotti, plump ravioli, garnished with truffle cream, pecorino and pepper. We still praise the beautiful pappardelle al ragú delicately enveloped in a simmered tomato sauce with beef cheek ragout, baked in a red wine broth.

Pappardelle al ragú © DR

Even if the cocktails have their fans here, the selection of French and Italian wines is hardly unworthy, as evidenced by this Fantini Farnese, a 100% Montepulciano red from Abbruzzo with a spicy nose. Sweets are also charming with fondant tiramisu or meringue with basil sorbet and lemon cream. Upstairs, a room where the bistro spirit is evident between Thonet chairs and a large bench serves as a perfect base for large tables. Long live pasta!