Attilio, Italian gourmet restaurant above ground in Paris. Italian chef Attilio Marrazzo, former student of Joël Robuchon, opens his first restaurant not far from the Élysée.
A “at the same time” menu that would make you want to go for each course before the euros that get mixed up in it leave you confused. The soft-boiled egg Bordeaux sculls between beef carpaccio and creamy burrata, the Colbert whiting and the great Joál purée sneak between guinea fowl tortellino and ricotta ravioli.