
House gnocchi
Potato, semolina, clouds.
We knead the flour in the morning, roll the dough on marble, cut by hand. The motion is slow; the result is not negotiable.
Everything is cooked on site, same day, with 100% Niçois produce: pissaladière, pistou soup, farcis, ravioli à la daube, the way they've always been made.
Two houses, one craft: honest indulgence.
Nine essentials, hand-kneaded and cooked on site.

Potato, semolina, clouds.

Spinach, ricotta, garden herbs.

Melting heart, tender skin.

Cut in the morning, ready at lunch.

Sunday classic, grandma-style sauce.

Chickpea, fried, fleur de sel.

Ricotta, parmesan, brown butter.

Spinach and ricotta, in the dough.
Pasta · Niçois · Charcuterie · Desserts
From flour sack to plate. We keep our hands on every step.

Flour, eggs, water, salt. The dough remembers the hands.

We bring it to the right thickness. Never too thin, never too thick.

By hand, strand by strand. No industrial machine.

In salted water, on site, to order. Never in advance.
The gnocchi were SO good!
Old Nice and Libération, same workshop, two neighbourhoods.


Weddings, offices, block parties. We move the workshop.