As the new year begins, pizzaiolo chef Gennaro Nasti is about to open a new restaurant uncommonly named +400° Laboratorio, in Paris 9^th arrondissement. Between the comédie des 3 Bornes, the Church of Saint-Joseph des Nations, and the Marchon restaurant, this is his very first restaurant he teamed up for with Cyrille Ollagnier.

+400° Laboratorio is a modest-sized restaurant (which is very lovely at the moment), featuring a pizza oven. You can see it from the very hall. Huge. Necessary. As well as chic and elegant decor all the way to tableware. And this is not always the case for a pizzeria. In the kitchen, 3 chefs work: a baking chef, a cook, and a pizzaiolo chef supervised by Gennaro Nasti.

On the menu of +400° Laboratorio, pizza, of couse, as well as Italian specialties inspired by pizza. But careful though, gourmet pizzas as this is the very item that made the chef's success. Therefore, the margherita costs 15 euros, but it actually ends up being very delicious, with very soft tomato.

In addition to pizzas, +400° Laboratorio also serves montanara, this Neapolitan specialty based on fried pizza dough topped with tomato and fresh ricotta. This dish looks like a savory donut, and the tomato tastes slightly sour, but not too much. Just right.

Also on the menu, the padelini typical from North Italy. Looking like a sandwich, this dish is based on mixed cereal (poppy seed, flax seed...) dough steamed and stuffed here with smoked mozzarella, Italian sausage and fiarelli, some rapini that tastes like spinach.

Another padelini recipe served at the restaurant does not look like sandwich but pizza with Speck ham, smoked fior di latte and fresh truffle. A lovely mix of ingredients.

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As for dessert, chef Nasti also serves chocolate mousse topped with Italian meringue.

Gennaro Nasti, pizzaiolo chef born in Campania, an Italian region where the city of Naples stands, is the man behind the stove (or rather the pizza oven) at Bijou, named third best pizzeria in Europe and best in France, by 50 Top Pizza in 2020. Bijou is a restaurant in Paris 18^th arrondissement that got itself talked about because of the (very) gourmet pizza costing over 40 euros. For Gennaro Nasti – specialized in gourmet pizza – is honest: he would love to convert the Guide Michelin to pizza.

But Gennaro Nasti also made the fame of Popine Ménilmontant, in the 20^th arrondissement, and its neighboring cocktail bar, Aimer, as well as Popine Saint-Sauveur serving margheritas for €5 at lunch time.

The recipe for the success of Nasti’s Neapolitan pizzas? A certain know-how and ingredients coming straight from his birth country, Italy.

Named World’s second best pizzaiolo in 2012, second world’s best pizzeria outside Italy by the Gamberro Rosso guide… Gennaro Nasti and the restaurants he worked at have been piling up awards and great ranking.

Furthermore, in 2022, the chef does not rest on his laurels as he is taking up a new challenge, flying the nest with the opening of a new restaurant, conquering a new neighborhood in Paris: +400° Laboratorio. We wish him as much success with this new restaurant as in the places he already worked in.