Hotel Castille restaurant L’Assagio gives Italian gastronomy pride of place. The menu has been designed by starred chef Ugo Alciati coming from Piedmont and concocted by executive chef Pablo Sabariego and his team. Ugo Alciati gives his face to Eataly and becomes the ambassador of the Alba truffle in the world.
L’Assaggio offers a sophisticated and avant-garde experience of Italian cuisine relying one seasonal and high-quality raw material. These Mediterranean flavors are combined with the French finesse.
In a sophisticated and elegant decor, L'Assagio staff is very careful and skillful to make sure we're having a fantastic time.
On L’Assaggio menu, great classics of the Italian gastronomy such as Vitello Tonnato Piedmont style, chef Ugo Alciati’s signature dish, the famous Agnolotti di Lidia (pasta), served as starters, veal tong and Piedmont Bagnetto or even cod with spinach and almonds, according to seasons. Let’s not forget either about the garden vegetables and the ceps served with black truffle.
The first word that came to us to qualify the food served at L'Assaggio is divine. From the starter to the dessert, it was flawless.
The meal starts with some light and thin polenta crackers and crispy spaghetti carbonara we gladly enjoy with prosecco as an appetizer.
Then, we have 5 small appetizers that were all super good: a chard sponge topped with caper and tuna cream, tomato, raspberry and olive oil gazpacho with basil, savory ricotta cannoli, potato craker with anchovy and dried tomato and macerated cherry tomato served with black olive powder.
We go for the 5-course discovery menu for 90euros and we let the chef walks us through. 5 courses are more than enough but if you're very hungry, the 7-course tasting menu is available for 115euros.
If the chef decides of the portion he prepares, he remains careful about what makes you hungry, if there's a starter or a main course on the menu that is very tempting, he'll include it in the menu.
To kick things off, the chef prepares some blue-fin tuna tartare with burrata and candied tomatoes, sesame crackers and spinach cream. The olive oil-marinated fish literally melts in the mouth.
Then, we have this oeuf parfait that really tempted us with its potato mousse, its 30-month old parmesan and its blend of pepper. Such a divine dish
An Italian dinner without pasta isn't a transalpine dish. So, the chef has us serve some lasagna with beef and pork stew, and a slightly spiced cream. Once again, it's perfect.
The, we have the veal's kidneys with baby artichoke mousseline and balsamic vinegar. The offal is crispy, it's delicious.
Sweet note to wrap up, we have some "Fior di Latte" ice cream sprinkled with crumble and served with a drizzle of raspberry or caramel, it's up to you.
Bread is homemade. The basket on the table holds four different breads to dip in olive oil.
The restaurant also serves a list of Italian wines including and excellent and subtle rosé.
In summer, L’Assaggio opens its terrace, an outdoor area set in the hotel inner courtyard with a Roman fountain and a very beautiful fresco. A very quiet place, away from prying eyes, with the fountain and the few trees - olive trees, orange trees... At night falls, candles and street lamps light up.
L'Assaggio has no Michelin star but it definitely deserve a "macaron".
Now we shared this fantastic discovery with you, you only have to go and try it yourself for major occasions.
From 2 July 2019 to 2 July 2020
33-37 Rue Cambon
75001 Paris 1
Menu découverte: 90 €
Menu dégustation: 115 €
Ouvert du mardi au samedi pour le déjeuner de 12h à 14h30 et pour le dîner de 19h30 à 22h30.