Few weeks ago, H & I tried an Italian restaurant that’s constantly packed with people. I’m curious because their menu isn’t particularly interesting (inviting comfort food, probably.. but original? not really). However I like how deceptively inviting their deco is. Fresh herbs in pots as center pieces for every table, yellow warm lights, floor to ceiling windows on all sides perfect to sky-gazing or people-watching, low benches as well as high tables. So we gave it a shot.
Long story short: the food was decent but it’s unlikely that we’ll return. It’s not a place that one lingers (solo, probably.. but not for double dates and especially not with children). However, I did come home with a recipe of some sort of the pasta I had. This is it. My new found love. A really good change from the usual pasta dish: light yet bursting with flavors.
You can make your own lemon confit (or what I call cured lemon). Stuff the lemons with salt and keep away for weeks or months. But in any good supermarket in France, you can find it in the Middle Eastern/North African section (not as firm as the one I had in the said restaurant, so maybe gourmet supermarket would be better). The pâte can be found under Regional produce section.