Chef-restaurateur Philippe Baranes, creator of innovative concepts, is expanding his culinary territory on rue Condorcet. Following on from Braisenville (2011) and Il Cuoco Galante (2017), this autumn he inaugurates Amaro, his first cocktail and dining bar, alongside his two tables already popular with gourmets. <\/p>\n
Passionate about Italian culture, he is particularly interested here in the art of the Northern Italian Aperitivo, where traditional wines, spirits and cocktails are enjoyed with small snacks. The celebration of bitters is Philippe Baranes’ commitment to plant-based, technical and balanced preparations. In creating Amaro, he has selected a diversity of bitters that is unique in Paris, from the most popular references to the most cutting-edge nuggets. The vision here is to interpret bitters through an exclusive cocktail menu, broken down by strength of bitterness; for this, he calls on mixologist Julie Martin (ex Cravan). But also, to offer a wide range of gourmet accompaniments: the talents of chef Sonia Ferrazziano, express themselves to deliver together a racy menu of ciccheti, tramezzini or frittura, in perfect harmony with the beverages. With its elegant decor, open to the outside, like an ode to Venice, Amaro invites us to the dolce vita in the heart of Paris. <\/p>\n
From Italy to France, Amaro brings together a clever selection of amari (such as Montenegro, Amaro di Farmily or Fernet Angelico), vermouths (such as Dolin de Chamb\u00e9ry, Punt e Mes or Mulassano) and bitters (such as Nardini, Gran Classico or Gagliardo) to conquer our Parisian palates. The selections are resolutely plant-based and evoke the taste of yesteryear: rediscover the unique flavours of gentian, myrrh, quinine and wormwood, as well as artichoke, rhubarb, aloe and bitter orange…. <\/span><\/p>\n\n\t\t