Racines

At Racines, Chef Simone Tondo's cuisine represents a deeply personal expression of Italian culinary tradition, particularly the recipes inherited from his Sardinian grandmother, Marisa. Since earning a Michelin star in 2019, Tondo has maintained his commitment to authentic Italian cooking while demonstrating the technical excellence that merits such recognition.

The menu showcases classic Italian preparations executed with meticulous attention to detail and quality ingredients. Tondo sources products from both Italy and France, selecting each component for its ability to honor traditional recipes while reflecting seasonal availability. This approach, which he describes as "cuisine de l'instinct," balances respect for tradition with an intuitive response to what's available and at its peak.

Signature dishes reveal Tondo's range and technical skill. The vitello tonnato presents perfectly tender veal beneath a silky tuna sauce—a Piedmontese classic executed with precision. Polpette al sugo showcases the comfort of Italian home cooking, with tender meatballs simmered in rich tomato sauce. The handmade pasta demonstrates traditional technique: ravioli filled with ricotta and spinach, pappardelle with slow-cooked beef ragù, and gnudi verdi enriched with gorgonzola. The gâteau de boudin noir reveals Tondo's willingness to work with bold flavors, while the milanaise shows his mastery of seemingly simple preparations.

Appetizers like burrata parmigiana and bar mariné (marinated sea bass) highlight quality ingredients with minimal intervention. The menu also features Italian classics like gnocchis verts and various preparations that change with the seasons. Vegetarian options, particularly the ricotta and spinach ravioli, demonstrate that the cuisine extends beyond meat-centric dishes.

Desserts honor Italian tradition, with the tiramisu standing as a particular highlight—a creamy, perfectly balanced version that pays tribute to nonna Marisa's recipe. Other options include panna cotta and seasonal offerings, typically priced around €10.

The à la carte menu ranges from €52-76, with set menus available at €60 for lunch and €90 for dinner. These menus often include a menu carte blanche option, allowing Chef Tondo to showcase his current inspirations and seasonal highlights. Portions reflect Italian generosity while maintaining the refinement expected of Michelin-starred cuisine.

The exclusively Italian natural wine list complements the food perfectly, featuring selections like Sangiovese reds, Nero d'Avola, and whites from the Veneto region. This commitment to natural Italian wines reinforces the restaurant's dedication to authentic Italian dining culture while appealing to Paris's natural wine enthusiasts.