Signora Anna Bini is an Italian acclaimed chef and restaurateur. From her youth days in the family business on the Tuscan coast, she has been honing her skills in the best of Tuscan cuisine for over sixty year. Today she manages three restaurants in Paris with the help of two of her sons and delights professionals and amateurs alike with her first-class cooking classes in two countries.
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Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.
Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy. Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place. Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!
The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.
Ingredients Serves 4:
250 gr of smoked salmon, 300 ml of single cream, 350 gr of green and white egg pasta (either tagliatelle or linguine), pinch of grated nutmeg, chopped fresh chives, pinch of salt and pepper.
To begin cut the salmon into thin strips (approx. 5cm long) then add it to a bowl along with the cream and nutmeg, stir and then place in the fridge to cool for about two hours. Next bring a large pot of water to boil for the pasta; in the meantime warm up the cream and salmon sauce in a pan at low flame without boiling it. Put the pasta in the boiling water and once it is suited to your preference (Italians do it al dente) drain it and pour it into the sauce pan. Mix well and garnish with freshly chopped chives. Serve hot. Buon Appetito!
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