An audiophile restaurant, that's how Hadrien Branca and his associates describe this place they've completely reinvented in the heart of the capital. Every detail is designed as a tribute to craftsmanship, with bespoke wooden furniture and continuously spinning vinyl records. On the plate, an alliance between the French cuisine that the Chef learned to sublimate at the Paul Bocuse Institute in Lyon, then in the kitchens of Georges Blanc in Vonnas, and the family recipes concocted alongside his aunts and grandparents in Naples. The dishes are divinely crafted with an unceasing quest for perfection, like the pizza dough with its Neapolitan base revisited so that it crisps like a French baguette. On the menu, a zucchini flower in tempura, a pizzetta with Isigny camembert, Neapolitan polpettes, a Calabrian pizza, pasta au gratin in the traditional oven... As Hadrien shares his heart between France and Italy, his recipes are a reflection of his soul. The terrace is open all year round, where you can enjoy a fine Italian nectar with a breathtaking view of the Cirque d'hiver. What a program! A place to follow on social networks: Instagram (@divo.paris).
