French
Deli, Pasta
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Review
The story of vermicellier Maison Barale began when Matteo Barale moved from Liguria in 1892 and brought the Ligurian pasta-making know-how to Nice. 130 years after, it’s still a small family affair run by Eric Guernion and Nathalie Barale, and, since 2 years, their son Thomas. (Who used to work at Alain Passard’s restaurant in Paris before moving back home during the pandemics.)
The ravioli with various fillings as well as the firm, green pasta made of wheat durum and spinach (in the videos) is all produced in the tiny factory downstairs the shop. It was like travelling in time- some of the machines date 100 years.
Closed Monday & Tuesday
I've written more about my experience at Maison Barale — discover the full story in the Luxeat Magazine.
Editor’s Highlights
- Green pasta