Entrée des Artistes - Ostaria all attimo  

One year ago Loïc Ferré, a lover of Italian cuisine, took over this table on the Place des Carmes and added a transalpine reference to the name of this bistro. He's worked in Venice, knows his specialties inside out, and has put together a carte that's a bit more expensive but does not scrimp either on quality or on preparation. Pasta done truly "al dente"; sauce Bolognaise made from carrots and celery, not tomato; San Daniele ham cut by hand.... Some French dishes persist: beef jowl, pork with lentils; pieds et paquets. Finally, French sweets like the dark chocolate cream or Italian ones like panna cotta or caramel and pear. Friendly service, bright dining room with red leather benches, wood furniture, and actors portaits on the wall. Some Italian crus join regional wines on the card. The transition has been made painlessly, and the artist has made a successful entrance.