Amâlia
Paris, France
⭐1 Star
The Experience
From Michelin Guide
Unlike many of the other restaurants in the east of Paris, this one has gone for classic elegance: a refined decor, tablecloths, stylish service. Perhaps this is the mark of the good taste of Italian couple Cecilia Spurio (pastry) and Eugenio Anfuso (cooking), who are familiar with Michelin-starred restaurants. Prepared with small pieces of citrus fruit and cashew nuts, the smoked Galician veal tartare is served in a sea urchin shell, topped with a quenelle of sea urchin ice cream. For his red mullet à la bourguignonne, the chef arranges the fish on shredded beef and cabbage leaves, the whole of which is then doused with a superb sauce. This is a modern iteration of the French repertoire, punctuated by a few Italian touches or other influences from further afield, executed with precision and a clear penchant for acidic notes.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Amâlia in Paris:
1. Italian Chefs Leading a Modern French Cuisine Experience
Amâlia is helmed by two Italian chefs, Cécilia Spurio and Eugenio Anfuso, who bring a bold and modern reinterpretation of traditional French cuisine. Their background includes prestigious experiences with renowned chefs across Italy and France, blending Italian passion with French haute cuisine techniques to create a distinctive culinary journey.
2. Innovative and Surprising Dish Compositions
The menu features highly creative and unexpected dishes that challenge conventional expectations, such as a "cake risotto" without any rice, butter pasta, and matured mullet prepared like aged meat or cheese. The dishes combine surprising ingredient pairings like black garlic, caramel ceps, and tagetes with Chinese pomelo, showcasing intellectualized and successful flavor associations that stand out in Paris’s dining scene.
3. Elegant Yet Relaxed Ambiance with Refined Service
Unlike many restaurants in the eastern part of Paris, Amâlia opts for classic elegance with refined décor, tablecloths, and stylish yet discreet service. The atmosphere balances sophistication with a welcoming, carefully designed space that complements the bold gastronomic creativity, making the dining experience both refined and approachable.
These elements collectively make Amâlia a unique Michelin-starred destination in Paris, blending Italian culinary artistry with French tradition and innovative presentations.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Amâlia in Paris include:
Smoked Galician veal: Featured in a tartare prepared with small pieces of citrus fruit and cashew nuts, served uniquely in a sea urchin shell. This ingredient highlights a refined, smoky flavor and delicate texture central to one of the restaurant's standout dishes.
Sea urchin: Used both as a shell presentation and as sea urchin ice cream accompanying the veal tartare, adding a luxurious marine element with creamy, briny notes that contrast the meat.
Peanuts and cashew nuts: These nuts provide texture and nutty flavors that complement the tartare and citrus components, enhancing the dish's complexity and balance.
Citrus fruits: Small pieces of citrus add brightness and acidity, cutting through the richness of the veal and sea urchin, creating harmony in the dish.
These ingredients are significant as they combine to create a signature dish that balances smoky, creamy, nutty, and fresh flavors, showcasing Amâlia's inventive approach to fine dining with a focus on texture and flavor contrasts. The presentation in a sea urchin shell also emphasizes the restaurant's attention to detail and artistic plating.