At 37 rue de Grenelle, the team behind La Petite Chaise—a Parisian institution since 1680—strays beautifully from French cuisine. At Piapia, Louis Châ serves up vitello tonnato, linguine alle vongole, and tiramisu. Then, the amaro takes over.
Piapia opens at 37 rue de Grenelle, just steps from its venerable older sister, La Petite Chaise. The team, led by Josselin Léon-Dufour, had already taken over that historic institution, which dates back to 1680. But rather than craft a copy, they chose for their second chapter to shift countries, eras, and above all, mood: the elegance remains Parisian, but dinner now speaks Italian.
In the kitchen, Louis Châ is no stranger to fine French technique. Before linguine and polpette, the chef trained at Pierre Gagnaire on rue de Balzac, then worked in the kitchens of the Bristol alongside Éric Frechon. At Piapia, this pedigree infuses a deliberately more relaxed Italian cuisine: vitello tonnato, linguine alle vongole, polpette al sugo, Italian wines, and tiramisu.
Its own manifesto defines Piapia as the "joyful buzz of the dining room," its name evoking lively, snapping conversation. And for those who take that latter promise to heart, a bar lies hidden in the basement, offering cocktails and a more intimate vibe. In other words, dinner already has its after-party.
Taste
Rue de Grenelle · Paris takes an Italian accent · Pia-pia · Table talk · Linguine alle vongole · Vitello tonnato · Tiramisu · Amaro after dinner · Italian bottles · La Petite Chaise · Louis Châ
