SPRING AT L'ATTILIO PARIS
A SEASONAL TASTING MENU WITH SPRING ACCENTS
L’Attilio Paris celebrates the arrival of the first rays of sunshine with a new gastronomic menu where freshness and lightness take center stage. Imagined by Chef Attilio Marrazzo, this collection of dishes highlights carefully selected seasonal ingredients, elevated with precision and finesse.
Beef carpaccio and poached asparagus with lime and caviar open the experience with elegance, followed by a seafood risotto in the pescatora style, with delicate iodized notes—a revisited childhood memory. The quail, stuffed with foie gras and morels and enhanced with vin jaune from Arbois, embodies the richness of Italian and French haute cuisine. For dessert, a pistachio fraisier brings a touch of springtime sweetness, concluding a gastronomic experience that is as refined as it is seasonal.
AT THE BISTRO, A SPRING MENU OF FRESHNESS, GENEROSITY AND DOLCE VITA
The bistro at L’Attilio Paris also embraces the spirit of spring with a selection of dishes celebrating Italy in a way that is both generous and contemporary. Plates come alive with sun-kissed flavors: eggplant alla parmigiana, burrata from Puglia, and seared cuttlefish with spring vegetables perfectly capture the essence of the season. On the pasta side, spaghetti allo scarpariello and bottoni with clams reveal the depth of authentic and refined Italian cuisine. Designed as an invitation to share, this spring menu combines fresh ingredients, creativity, and conviviality. L’Attilio Paris presents a season where each dish becomes a celebration of spring, blending gastronomic precision with the Italian art of living.