Papà Pasta in Nantes: a fresh and homemade pasta restaurant opens rue Fouré

Maxime Guilbert, “Touc” and Pierre Michel. (©Julien Sureau / News Nantes)

Don’t be fooled by the shop front: it’s not a butcher shop, but one restaurant fresh artisanal pasta that opened rue Fouré, in Nantes (Loire-Atlantique, Monday, April 12, 2021.

Already manager of La cantine fermière (rue de Mayence), Pierre Michel has teamed up with Maxime Guilbert to launch Papà Pasta in the room of 60 m2 completely renovated and renewed in white and red, as a tribute to the LU biscuit factory, whose factory was once located in the district.

Local suppliers

If the restaurant currently only offers take-out (and soon delivery) due to the health crisis, it will then have “20 to 25 seats”specifies Maxime Guilbert, 26 years old and educated at the hotel school.

The entire menu, which is revisited regularly, is made of pasta made with eggs from free-range hens and organic flour, meat local (pork, beef and chicken) and seasonal vegetables.

Ravioli, with a vegetarian recipe, is also served. “The six or seven local producers we work with are based less than 40 kilometers »assures Pierre Michel, who has already committed to the same traceability approach at La cantine fermière.

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“Street food but with superior quality”

“What we offer is French cuisine traditional”, summarizes Maxime Guilbert. ” Of Street food but with superior quality”, adds his partner Pierre Michel, before specifying the targeted clientele, “young and active”, who work and live in the sector.

Although the opening of Papà Pasta takes place in a very specific context, the two partners are satisfied with the start of the activity. They intend to take advantage of the reopening of restaurants planned for the end of spring to release the “handbrake” and finally serve customers at the table.

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