By Laura B. Photos by Laura B. Posted on January 7, 2022 at 4:28 pm
Italian chef Gennaro Nasti unveils his very first own restaurant in Paris, + 400 ° Laboratorio, in the 11th arrondissement. A chic and elegantly decorated pizzeria serving delicious gourmet pizzas, among other Italian specialties.
In this new year, the chef Gennaro Nasti just opened a new restaurant to the original name of + 400th Laboratory (in reference to the minimum oven temperature for cooking a Neapolitan pizza), in the XIth district from Paris. This is his very first establishment, for which he has partnered with Cyrille Ollagnier.
+ 400th Laboratory, establishment of modest size (which is very appreciable at the moment), first reveals its pizza oven. From the entrance, it is him that we see. Imposing. Necessary. But also a chic decor and elegant, even in the dishes. And this is not always the case for a pizzeria. In the cuisines, officiate 3 leaders: one chef baker, a chef and one pizza chef, overseen by Gennaro Nasti.
On the card from + 400th Laboratory we obviously find pizzas as well as others italian specialties, derived from pizza. But beware, pizzas gourmet because that’s what made the chef so successful. So the margherita, is still billed at 15 euros, but it turns out delicious with its very sweet tomato.
Besides the pizzas, at the house of + 400th Laboratory we can also taste a montanara, this Neapolitan specialty made of fried pizza dough, topped with tomato and fresh ricotta. This dish resembles a salty donut where the tomato turns out to be slightly acidic, but not too much. Just right.
At menu also, padelini, typical of northern Italy. With its sandwich-like appearance, this dish is made of a multi-grain dough (poppy, flax, etc.) steamed and garnished here with smoked mozzarella, Italian sausage and fiarielli, a broccoli-root of which the taste is close to spinach.
Another recipe from padelini from restaurant does not take the form of a sandwich, but of a pizza, with Speck ham, smoked fior di latte and fresh truffle. A pleasant combination of ingredients.
For dessert, the chef Nasti offers a chocolate mousse topped with an Italian meringue.
Gennaro Nasti, pizza chef born in Campaign, Italian region where the city of Naples, is the man who was behind the stoves (or rather the pizzas) from the restaurant Bijou, voted third best pizzeria in Europe and best in France by the transalpine guide 50 Top Pizza in 2020. Bijou is this restaurant in the 18th arrondissement that has been talked about, especially with its pizza (very) gourmet over 40 euros. Because Gennaro Nasti, specialist in pizza gourmet does not hide it: he who sometimes puts champagne in his Pizza dough, would like to convert the Michelin Guide to the pizza.
Most Gennaro Nasti, also made the success of Popine Ménilmontant, in the XXth arrondissement, and its neighboring cocktail bar, Aimer, as well as Popine Saint-Sauveur and its margheriras at 5 euros for lunch.
The recipe for success pizzas napolitaines from Gennaro Nasti ? A certain know-how and ingredients imported straight from his native Italy.
Second to championship from world from pizzaiolos in 2012, second best pizzeria in the world outside Italy by the Gamberro Rosso guide … Gennaro Nasti and the restaurants where he officiated accumulate rewards and good rankings.
Also, in this year 2022, the chef, who is not resting on his laurels, has therefore launched a new challenge, to take off with the opening of a new restaurant, to conquer a new Parisian district: + 400th Laboratory. We wish him so much success with this new restaurant than in the establishments where he previously officiated.