Apr\u00e8s avoir \u00e9t\u00e9 l\u2019adjoint de Kei Kobayashi au restaurant Kei* durant deux ans et avoir fr\u00e9quent\u00e9 les plus grandes Maisons (Meurice, Grand V\u00e9four, Carr\u00e9 des Feuillants, Lasserre), Paolo Boscaro est pr\u00eat \u00e0 d\u00e9fendre sa propre cuisine.
C\u2019est courant novembre, soit 5 mois apr\u00e8s son d\u00e9part de chez Kei*, que le jeune trentenaire sera aux commandes de l\u2019Escargot 1903, restaurant situ\u00e9 \u00e0 Puteaux. Rachet\u00e9 il y a 3 ans, par son propri\u00e9taire actuel, l\u2019\u00e9tablissement \u2013 un bistrot de charme \u2013 avait obtenu un Bib Gourmand.
Mais c\u2019est aujourd\u2019hui en un restaurant gastronomique de 35 couverts que ce pavillon centenaire devrait se transformer, apr\u00e8s plusieurs mois de travaux. \u00ab Tout sera refait \u00e0 neuf<\/i> \u00bb explique Paolo Boscaro. \u00ab La salle, la terrasse\u2026 et les cuisines, qui accueilleront une brigade de 7 personnes<\/i> \u00bb. Ils seront 5 en salle. \u00ab Je proposerai une cuisine fran\u00e7aise, avec des inspirations \u00ab cuisine du monde \u00bb. Les produits, particuli\u00e8rement haut de gamme, seront de saison. Et je compte aussi bien travailler la viande que le poisson <\/i>\u00bb.
Une bien belle surprise gourmande qui s\u2019annonce pour la fin de l\u2019ann\u00e9e.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Apr\u00e8s avoir \u00e9t\u00e9 l\u2019adjoint de Kei Kobayashi au restaurant Kei* durant deux ans et avoir fr\u00e9quent\u00e9 les plus grandes Maisons […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-5721","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1uh","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5721"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5721\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}