Enter the world of Chef Attilio
Attilio Marrazzo
Born in Campania, Attilio Marrazzo draws inspiration from the sun-drenched flavours of Italy. Having trained under Sergio Mei at the Four Seasons in Milan, he perfected his mastery of the culinary arts at great French establishments in 2006. A student of Joël Robuchon, he refined his special signature at va- rious prestigious restaurants: Le Pavillon Élysée, La Table, and L’Atelier Étoile, before joining the brigade of the George V under Éric Briffard.
Today, at L’Attilio Paris, he brings a unique alchemy of Italy and France in each and every dish, blending the elegance of French traditions with the generosity of Italian trattorias. Each plate reflects this meeting, where refined French techniques merge with the bold, sun-drenched flavors of Italy to offer a seasonal, sincere, and contemporary cuisine.
The ambiances
A SECOND ADDRESS
In the heart of the Loir Valley, nestled in the peaceful gardens of the Château de Noirieux, L’Attilio Briollay unveils another facet of Chef Attilio Marrazzo’s culinary world. Here, fine dining follows the rhythm of the seasons, drawing on the treasures of the local terroir and the freshness of the château’s vegetable garden. Each dish evokes a breath of Campania, the Chef’s homeland, while letting the surroundings inspire the moment. A peaceful journey filled with authentic flavors, in a place where the Loir whispers and every meal becomes a poetic escape.
Suivez-nous
@lattilioparis