Restaurant Passerini

65 rue Traversière, 75012 Paris

Giovanni Passerini cooks like a man who trusts his ingredients more than most chefs trust their own sous-chefs, and it shows in every plate that lands with the soft stroke of artistry.

The room is modern but not cold, handsome without trying. It feels like a place where serious appetites live. There’s a hum, a kind of low, anticipatory purr from the tables. Everyone here knows something good is coming. Pappardelle with rabbit ragù that tastes like it’s been romanced for hours. Tortelli so delicate you feel guilty chewing them. Sauces reduced to the point of confession. This is cooking with backbone. Simple, yes, but simplicity achieved through an obsessive, monk-like devotion to getting it right.