Should I tackle everything to open a shell bar? The space of a fraction of a second, the question has walked in my mind. As the idea germinated, the different stages of a business plan began to escape in my head; My pupils dilated and my nervous system faced an influx of brutal dopamine. So how do I do it? First, it would be necessary to find a small room for rent (in the hypercentre of a large city), equip it with advanced culinary equipment (a large saucepan, a gas stove), then invest in half Ton of these famous cuddly -shaped pasta. Then, I would need to develop some recipes (more or less inspired).
For the lap, don’t panic: I only have to respect the cooking time indicated on the packaging of the packages (about seven minutes). Finally, it would be enough for me to sell the dishes (four or five times the price they have cost me), to make a fortune and to become (under the eyes of my amazed entourage) the new “King of Nouille” self -proclaimed. But, to tell the truth, I got carried away a little – what I especially needed (there, immediately) was to drink a large glass of ice water.
Entrepreneurial fever took me when I learned of the opening of the “first bar at France”, somewhere in the center of Paris, for an ephemeral period, from January 27 to February 5. The rather incongruous formula had made me smile. The announcement, on the other hand, had been made with great fanfare through An Instagram video published on @leguideultime – a restaurant recommendations account followed by nearly 730,000 people. The clip, which we imagine from a sponsored partnership, takes on the spectator in “The new pop-up that will break the internet”: at shells , a restaurant which, with its garish decor and its terrazzo tables, is more reminiscent of a concept store.
Behind the counter, we are witnessing the preparation of the flagship product of the house: pasta bowls. A man with gloved hands pours the contents of a pan filled with creamy shells in a cardboard container, then grabs an ice spoon which she plunges at the bottom of different stainless steel bins to enhance the dish in various fittings (cheeses, sauces, meats, vegetables). The composition of the bowl of noodles is built on the menu, depending on the desires, as one would order a cocktail to a bartender – hence the use of the term “shell bar”. Different recipes have been specially developed to convince the undecided: the at the table is made up of white ham, grated Emmental and fresh cream sauce; Coqui mixes spicy chicken with garlic cheese with garlic and herbs; While the LOVE truffle plays the card of Parmesan shavings and the creamy truffle infused sauce – to name a few.
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