In the heart of the Faubourgs district, Adela is a new pasta house with an Art Nouveau decor that should delight all food lovers. It's an opportunity to rediscover the regressive pleasure of eating pasta, with all its sauces!
SETTING THE SCENE
It's behind a beautiful glass façade with walnut scrolls that Adela reveals itself. Even before entering the den of fresh pasta, you're mesmerized by the precise movements of the "pastaio" who shapes the delicious pasta every day, ready to be eaten. Inside, the bistro spirit is in full swing. Beneath its Art Nouveau brasserie allure, Adela offers a contemporary interpretation of the Parisian troquet. Cozy ochre fabric banquettes are matched by Emperador marble tables. A Paris-Rome setting skilfully orchestrated by talented architect Jessica Mille. Before you leave, don't forget to raise your eyes to the sky to admire the huge fresco by Victor Brun, featuring the emblematic flowers of the Belle Époque in a pop spirit.
PAST'ART
A temple to fresh pasta, Adela is the fruit of the enthusiasm of a couple of restaurateurs. Lovers of Italian culinary culture, Ambre Blumenzak and Auguste Honoré trained with a pastaio master before creating a place where fresh pasta reigns supreme. Here, pasta is serious business. Between the precise mastery of hydration and the excellent al dente cooking, tagliatelle, casarecce, paccheri, ravioli, spaghetti, ondine and agnolotti are sublimated by carefully selected seasonal produce. Behind Huguenot's French meats, 100% French vegetables, Apulian olive oil, whole cured meats and Italian cheeses, Adela's passion for craftsmanship is revealed. An ode to Italian savoir-faire!
ITALIAN CONVIVIALITY
At Adela's, ultra-gourmet plates twirl around happy tables. To satisfy everyone's taste buds, the menu offers colorful recipes made in the mammas' style. Our favorite? Tagliatelle al funghi, generously browned in sage butter with chanterelle mushrooms, oyster mushrooms and button mushrooms, escorted by freshly grated 30-month-aged Parmesan. Or the agnolotti cacio et pepe, like chubby little cushions, topped with truffle cream, pecorino and pepper, and sautéed in a pecorino sage butter.
The hardest part is choosing...
ADELA
20, RUE DU FAUBOURG-POISSONNIÈRE, PARIS 10E
ADELA-PASTA.COM
