BoBo Chic At East Mamma In Paris

“Because it’s worth the wait…”

Eating Italian food outside of Italy can be a hit and miss adventure. As Italian food lovers know, the real deal is always on terra firma. However, have I got great news for you. East Mamma, a new Neapolitan restaurant in Paris, is definitely turning heads. Located near the metro Ledru-Rollin in the heart of one of the city’s trendiest neighborhoods, you could be mistaken for thinking that this area is a Parisian version of Flatbush, Brooklyn.

Before you set out for East Mamma, the hottest Neapolitan trattoria this side of Vesuvio, come prepared to wait. People cue up for this place an hour before the doors actually open. Despite the terribly long wait, the cuisine, presentation, quality, and service will blow your mind. First note, that all the ingredients are organic, come from small suppliers and have flavors you haven’t tasted in a donkey’s age. The pizzaiolo has been pinched from what some consider the best house in Naples. All the ingredients are top notch and the sauce homemade. There is nothing like wood baked pizza. The selection on offer proves the noblesse of this simple truth.

Yesterday, I headed over with the RedHerring gang. I don’t know what I expected. The menu is simple as it is innovative. We ordered one salad which featured mixed mesclun, assorted species of cherry tomatoes, ricotta, and bresaola topped with peaches in season. The combination of flavors was pure genius, and so Italian.

When we arrived, there was already a gigantic queue, and I managed to get us a listing for 22h20. With our team staring at the delicacies with baited breath, I prayed I could hold out long enough. We strolled around the charming quarter and sipped Spritz wherever we went. However, it must be said the two hour wait was long. After dinner, I enquired with friendly staff if there was a better time to arrive etc. The answer was an unfortunate no. I might also add, they do not allow earlier bookings.

Is it worth the wait? Once you eat here, you will think so. Before that it is hard going. Will Michelin give them a star at some point? Probably as long as they don’t wait.

There are other options to pizza. There is osso buco, salads, cured meats, burrata, smoked mozza, and inviting pasta dishes. All the pasta is handmade in the morning and is cooked to perfection. The big winner is the one served with shaved black truffles. The noodles are coated in a mascarpone and mushroom cream sauce. Perfect with a lovely rich red wine from Sicily. The wine list has been well thought out and offers affordable options in addition to heavy hitters.

Desserts are classics, the espresso perfect, and there is homemade grappa to top off your meal. All I can say to the staff is Bravo!

Join The conversation. Let us know what you think.

Article Title: BoBo Chic At East Mamma In Paris
Photographs: curated by ES

About The Author
Andrew Scharf shares enchanting stuff on the topics of marketing, innovation, talent development, coaching, enchantment, and craftsmanship. He is also the head Koi at RedHerring, a consultancy under the WCW Group brand.

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Visit: RedHerring

All Aboard The Paris Hanoi Express

“Because you love making new friends…”

All aboard the Paris Hanoi restaurant express. Sounds like an Agatha Christie novel. Can’t you just picture the dialogue: “Oui, mon ami Hastings. The rouleaux du printemps at Paris Hanoi are a délice. And the nems are perfection.”

“Are you sure Hercule? I mean, wouldn’t you rather fancy an Indian curry than Vietnamese food?”

“No Hastings, I would not. The mix of the raw and the cooked at Paris Hanoi is good for the little gray cells. And the parfum, c’est magnifique!”

“When you love the beauty of SE Asia…”

Now Poirot, certainly travelled on his belly to recoin an old phrase from the little general. I can’t blame him. This restaurant, Paris Hanoi, will not disappoint for its saveurs in the kitchen. Located at the heart of the Bobo universe deep in the eleventh, P-H is pure Paname.

The way Paris Hanoi has been popping up in the French media of late, you would think that Parisians have just discovered Vietnamese food. Au contraire. What is happening is a Southeast Asian food renaissance with French finesse. Add the simple fact that this has become a tout Paris favorite, and you’ll understand why the lines outside the door pack this place to the rafters.

In terms of style and decor, the ambiance is simple and clean. The food is light and flavorful punctuated with lime, fresh mint and coriander. There is a freshness about this place that more typical joints in this genre simply lack.

“Because you’re in the mood…”

The vibe is fashionista. You are guaranteed to be sitting cheek to jowl with models, artists, and designers. Foodies adore the aromatic and perfumed flavors Vietnamese cuisine delivers when prepared by the right hands. The kitchen is run by three brothers: Mido, Jean-Phi and Hando. The beauty of their artistry is arranged on the dish. It is hard to know what to order first.

I recommend starting with a Vietnamese salad, spring rolls or nems. Afterward, go for a Bun Bo Hue, Pho, or brochette de poulet. Whatever you decide, I counsel coming with friends so you can share in the plentitude. If you find it hard to choose, look at the dishes of your neighbors and point. We came with the RedHerring gang recently. My gosh, I thought I was at a fiesta. Chilled Sinhga beer was making the rounds. People laughed, slurped and crunched away.

One word of caution: the crowd is dense. So either come early or late. Opening times for lunch are noon. Cash only. Don’t expect the waitress to smile and say: “Hi, my name is Babette and I’ll be your waitress today”. However, the food is glorious and Paris Hanoi is worth the visit.

After your meal, you might be tempted to buy the restaurant’s cookbook, which was published last year by Marabout. The recipes are easy to make and the book is a delight to the senses.

Bon Appetit!


Paris Hanoi
47, rue de Charonne
75011 Paris

Article Title: All Aboard The Paris Hanoi Express
Photographs: curated by ES

About The Author
Andrew Scharf shares enchanting stuff on the topics of marketing, innovation, talent development, coaching, enchantment, and craftsmanship. He is also the head Koi at RedHerring, a digital communications agency under the WCW Group brand.

For further inspiration
Visit RedHerring: Life In The Fast Lane