trattoria da gig sur Paris

23/06/2026: A wonderful discovery at this Italian restaurant, open since 1985, where a true mastery of ingredients and cooking techniques is evident. The sea bass carpaccio, with condiments and bottarga, was exquisitely delicate: the raw fish retained all its freshness and pearly texture, the condiments added depth, acidity, and crunch, while the bottarga provided an elegant, briny saltiness that lingered on the palate. The linguine with langoustines, cooked in their own reduction, was perfectly executed: the pasta had a lovely chew, and the reduction concentrated all the flavor of the langoustines, with a deep, almost enveloping jus that bound everything together without weighing it down. The grilled tuna, Sicilian style, with its rich balsamic jus, was also a beautiful dish: the grilling imparts a subtle smoky note and a more substantial texture, while the balsamic jus balances the richness with a gentle acidity and a truly indulgent flavor. For dessert, the frozen strawberry and rhubarb vacherin plays brilliantly on the contrast between the crispness, the coldness, the tartness of the rhubarb, and the sweetness of the strawberry. Finally, the poached white peaches with amaretti crumble and verbena sorbet bring the meal to a refreshing close: poaching makes the peaches melt in your mouth, the amaretti adds a crunchy texture and a hint of almond, and the verbena provides a light, vegetal, and very pleasant finish. A historic, precise, generous, and elegant establishment, offering refined Italian cuisine that remains accessible and easy to appreciate. I highly recommend it.

17/06/2026: This place and its staff have been the setting for some truly memorable moments ❤️ Everything is perfect, the service is attentive, and the food and wine pairings are impeccable.