Le Caprice in Lalouber is a delight. This real Italian restaurant is run by Nicola Calla, originally from Calabria, who learned the taste of southern Italian cuisine with her mother.
Nicola Calyan is a child from Calabria. We are ready to refer to Luigi Comencini’s beautiful film The Golden Lion at the Venice Film Festival in 1987, as the room of his restaurant “Le Caprice” in Lalouber is decorated with both movies and great Italian actors and actresses – Mastroianni, Toto. , Sophia Loren և etc. ամեն The most beautiful cities in Italy: Rome, Florence, Venice,,
“I started cooking at the age of nine. I am 60 years old. In the 70’s my parents ran a restaurant by the sea, near Naples. From June to September, I helped my parents at the restaurant. ” It was his mother who taught him the taste of true southern Italian cuisine, which was full of flavors and colors.
Nicholas studied in Rome, where he lived for 10 years. “I enjoyed Roman cuisine, reminiscent of Lyoness cuisine, with lots of food. I had a variety of tastes. “Roman cuisine is very different from Neapolitan Calabrian cuisine.” Before opening his first restaurant, meeting a French friend brought him to Paris. “I started selling champagne in Naples to earn a living.” Then, in 1989, he and his French friend opened their first Caprice, rue des Flandres, in the 19th arrondissement of Paris. He then opened a brewery in Orly, and five years later another business in Maisons-Laffitte.
In the High Pyrenees he opened a restaurant for the first time near the Géant Casino de Laloubère. The owner then built this building at 1 rue de l’Allée, where Nicolas installed his second Caprice six years ago.
The woman worked with him for 2 years as a co-manager. From now on he does everything alone: purchases, preparation, service, diving, installation.
In the morning, after leaving her son at school, Nikola goes shopping and makes his daily menu.
Great value for money
“I have hundreds of recipes in my head, from the north to the south of Italy, I make them with fresh food… Pizza dough, I make it two days in advance, because I hardly add yeast.” There is no postcard with him. At lunch it offers a choice of և 2 appetizers for 10 euros, and in the evening three appetizers և 2 meals for 15 euros. The value of the money is exceptional. “I work on products, I have no staff, I’m a fighter, I like this job, if you do not like it, it does not take long, I work honestly.”
There is no confusion in Nicola. Word of mouth works well. She has loyal family clients. It is desirable to book especially in the afternoon.
Nikola’s cooked dishes include pasta with squid ink, pasta with sheep cheese և parmesan, veal cutlet with marsala, Sicilian cutlet (Marsala ունկ mushroom), Parmigianna (fried eggplant, basil, fresh l). Nicola mentions that the duck is also made in the north-south of Italy. She cooks duck breast with Espelette pepper, honey, cinnamon and balsamic vinegar sauce. Another profession. Piedmontese snails (butter, parsley and anchovy pieces). Nicola serves Italian-Sicilian wines with his dishes. In short, do not resist giving yourself a “whim”, you will travel to southern Italy.
Calabrian shrimp, here is a recipe that Nicola Kalea especially likes. Peel a squash, grate it and squeeze the juice.