Fabrizio Rossi is passionate about Italian cuisine. His dream of opening a restaurant in France is supported by his loved ones, his friend Justine Jupin, and his family. Thus, Neonato ("newborn" in Italian) was born, established just two months ago. His goal: to introduce diners to authentic Italian dishes as found in rural areas and small towns, while reimagining them as one might explore a city they know intimately. Imagine the flavors of the Amalfi Coast fusing with those of Tuscany, creating exquisite harmony on every plate. Every bite at Neonato is a sensory adventure.
Chef Fabrizio Rossi is assisted by Salvatore Silvestrino, who previously worked at Pierre Sang. The restaurant offers dishes that encourage diners to step outside their comfort zone."The French have a very specific idea of Italian cuisine and Italy in general; they tend to romanticize them." Justine explains, adding: "We offer dishes that may be less glamorous, but are more original." In short, Neonato is the perfect blend of tradition and innovation
The menu changes every two months, the products are carefully selected, with an emphasis on taste and quality. You might discover, for example, fresh pasta with blackberries and coffee, accompanied by wild boar stew and cinnamon-roasted apple, or a pastry shaped like a lobster tail, decorated with pastry cream and candied oranges.
Personally, I tried one of their specialties: zampone and lentils, A lentil soup with smoked and grilled cotechino, similar to Morteau sausage. The lentils melt delicately in the mouth. This iron-rich starter is comparable to the comforting dish of our grandmothers. Then, I gave in to temptation and tried the grilled octopus with its bergamot-infused fennel salad. The crispy texture, the aroma, and the aniseed flavor bring a touch of freshness to this colorful dish, reminiscent of southern Italy. Finally, despite my full stomach, I savored some fiocchi di neve al pistacchio, Small, warm brioches filled with whipped cream, pistachio praline, and crushed pistachios, slightly melting and crunchy in the mouth. This combination of textures transports us directly to Italy.
So, let's head to Neonato.
82, rue Saint-Martin, Paris 3rd
Neonate
Flora di Carlo
