By Julien Elder
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Don’t be fooled by the shop front: it’s not a butcher’s shop but a restaurant fresh artisan pasta that opened rue Fouré, in Nantes (Loire-Atlantique, Monday April 12, 2021.
Already manager of La cantine fermière (rue de Mayence), Pierre Michel has teamed up with Maxime Guilbert to launch Papà Pasta in the room of 60 m2 completely renovated and revamped in white and red, in homage to the LU biscuit factory, whose factory was once located in the district.
If the restaurant currently only offers take-out (and soon delivery) due to the health crisis, it will then have “20 to 25 seats”specifies Maxime Guilbert, 26 years old and trained at the hotel school.
The entire menu, revisited regularly, is made from pasta made with free range eggs and organic flour, meat local (pork, beef and chicken) and seasonal vegetables.
Ravioli, with a vegetarian recipe, is also served. “The six-seven local producers we work with are based less than 40 kilometers”assures Pierre Michel, already committed to the same traceability approach at La cantine fermière.
“Street food but with superior quality”
“What we are offering is French cuisine traditional”, summarizes Maxime Guilbert. ” Of the street food but with superior quality”, adds his partner Pierre Michel before specifying the targeted clientele, “young and active” who work and live in the sector.
Although the opening of Papà Pasta takes place in a very specific context, the two partners are satisfied with the start of the activity. They intend to take advantage of the reopening of restaurants, scheduled for the end of spring, to release “the handbrake” and finally serve customers at the table.
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