Slow-rise dough fermented minimum 48 hours, ultra-crispy texture achieved through specialized slow-baking method, topped with Italian cured meats, vegetables, and tomato while preserving flavor and texture
Italian traditional recipe with egg prepared to precise 64-degree temperature, combining classic ingredients with French gastronomic precision
Beef cheek braised for five hours until shredded into tender strands, finished with foie gras shavings for sophisticated depth
Creamy risotto with sous-vide salmon, cured salmon preparation, lemon-soy cream emulsion, and fresh arugula, served fresh-to-order
Creamy Italian risotto elevated with lobster and refined cooking mastery
Classic risotto with truffle combining Italian tradition and French culinary technique
Creamy risotto with large prawns, prepared fresh-to-order
Traditional Italian dessert served warm with hot amaretto coffee to contrast temperatures
Italian-prepared dame blanche-style dessert
House-made cocktails featuring citrus, strawberry, and local melon preparations
Founded following notable festival performances, this restaurant operates from central La Rochelle and features the culinary direction of Chef Johan Leclerre, an award-winning master craftsman. The establishment combines Italian ingredient authenticity with French cooking sophistication. Signature creations include slow-rise pizzas undergoing minimum 48-hour fermentation, traditional pasta recipes elevated with precise French technique such as eggs prepared to exact temperatures, and risottos crafted fresh-to-order. The dining spaces incorporate Murano chandeliers, Italian cinema-inspired decor, and both intimate corners and larger gathering areas designed for celebrations.
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