Restaurant and flour-mill serving fresh homemade pasta on site
25 rue Sainte-Marthe
M° Goncourt or Colonel Fabien
This restaurant and flour mill is a joint venture between chef Roberto Rispoli (ex-Royal Monceau), Marco Mulè – farmer of organic heirloom wheat near Corleone, Sicily – and Cédric Casanova, of nearby épicerie La Tête dans les Olives. Wheat and semolina flours are ground in-house every Monday, then parlayed into top-quality focaccia and fresh pasta to take away or demolish on site.