Voir cette publication sur Instagram
A delightful and innovative cuisine
Chef Louis Robergeau, who trained at the prestigious Mirazur in Menton, brings a playful touch to his dishes inspired by Italy, France, Portugal, and Spain. Embracing a philosophy of revaluing ingredients, he gives new life to products in his kitchen. With a focus on responsible and natural cooking, Chef Louis incorporates fermentation into his creations, adding a unique twist to his dishes. In his kitchen, pots of garum and miso are treasured, and leftover bread is transformed into a delicious and unexpected ice cream.
Voir cette publication sur Instagram
We love...
Get ready for some unlikely combinations! To start, our taste buds will never forget (for our entire lives) the messy onions, cooked on salt, caramelized in a siphon, and powdered with parmesan cream. A culinary orgasm. But also the Bollito misto: a grilled scallop on the barbecue - because yes, there's also a barbecue to feel even more on vacation - in a pot au feu broth and a salsa verde. Flavors that you would never have thought to pair together but that work wonderfully. Mischievous, the chef even offers an inverted vitello tonnato, rather intriguing, isn't it?
Voir cette publication sur Instagram
Next, we have our eyes set on a Pasta alla bolognese, a classic dish with a twist featuring marinated sardines. It's another perfect combination! If you're feeling adventurous, the barbecue pigeon with beets, hibiscus, and walnuts is sure to surprise and delight you.
Save some room for dessert, because it's definitely worth it: the orange cake is incredibly delicious. And don't forget about the pear sorbet with fennel jam. Finish off on a high note with an affogato ice cream and espresso, giving you the energy to hit the dance floor and have some fun!
Voir cette publication sur Instagram
Hey there! Are you having an amazing time at Pagaille?
Pagaille
46 Rue Ramey - 18th arrondissement
@pagaille_paris