Anahi, an Argentinian institution in Paris, has often borrowed its figures from tango: embrace of success in the 1980s, setbacks, change of direction with its takeover, in 2017, by the Monegasque entrepreneur Riccardo Giraudi
(photo, right above ),
at the head of 24 restaurants around the world - the Beefbar and the recent Pizz'aria in the capital. Specializing in exceptional meats, he has found with the former butcher's shop on rue Volta an ideal setting for tasting his tender wagyu, his Kobe beef - a tender steak, a ham worthy of pata negra -, including it is the exclusive importer for Europe. Then, the pandemic sounded the end of the ball: curtain.
A rebound was needed.
Who could be more talented to sound the reminder than Mauro Colagreco, the best chef in the world?
The kid from La Plata, trained at the Gato Dumas school in Buenos Aires did not hesitate:
"I finally have the opportunity to express here an argentinity that I have long forbidden myself at the Mirazur",
confides t -he.
His
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