Because the aperitif is an art, the Italian brand Polli has decided to entrust its products to four restaurant chefs in Nice to enhance them. Throughout the month of September, antipasti will take center stage in four restaurants on Rue Delille. It’s an address to remember for coming to taste delicious antipasti.
For a month, the Italian brand Polli will reinvent the festive aperitif and the blend of arts. At the origin of this gastronomic project is the General Director of Polli France, Gérard Franzin. The idea stems from his desire to bring together the authentic flavors of vegetable caviars and the exhibition of paintings by the Tuscan painter, Aleandro Roncarà. His surprising, colorful, and original paintings brighten the walls of these four restaurants: Nice @rt Bistrot, Pastry Plaisirs, L’Atelier, and Le Terroir Divin.
“Polli is a fairly young brand. It is not the first to arrive on the market. So I wondered how to introduce our products in a different way. The result was this artistic and ultimately social atmosphere, as it allows different people to meet,” says Gérard Franzin.
“The aim was to have the four chefs collaborate, even if they offer different products. They have shown that with little effort, you can achieve something extraordinary. Through their different styles, they presented beautiful, good, and simple products to people in an original, nonchalant, and above all artistic way. Together, they complement each other, collaborate, and are no longer competitors for a moment,” he adds.
On this occasion, Louis Dubois concocted savory cream puffs with Polli tomatoes, onions, an eggplant caviar – made by himself -, Parma ham, and balsamic vinegar chantilly. “Polli offers high-end products, intended for the homemaker. Furthermore, thanks to this idea, it allows us to talk about the neighborhood and discover the artist’s paintings. The idea is also nice for its social aspect, meeting…” rejoices Louis Dubois, chef of the restaurant Pastry Plaisir, on Rue Delille.
Cream puffs filled with sun-dried tomato caviar, Summer vegetable Tiramisu, Artichoke Barbajuans, Foie gras with balsamic onions, so many delicious antipasti recipes created by Louis Dubois, Marc Laville, Stéphane Chenneveau, and Manuel Dupont.
