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Giovanni Passerini the restaurant Rino’s idolized chef, designs the new menu for the Grand Pigalle Hotel.

Creator of Rino, a tiny restaurant adored by foodies, Giovanni Passerini is considered as one of the most emblematic chefs of the new Parisian generation; a generation of bistros and popular dinettes, which have revolutionized French and international cuisine. Inspired by his Italian origins, Giovanni defends an emotional, sincere, and authentic cuisine, one that respects exceptional products selected from small local and Italian producers.

Smoked Buratta, pizzetta, cod confite, for the Grand Pigalle, he unveils a new menu with a very contemporary Mediterranean charm, and honors the hotel’s wine cellar, which boasts a selection of Italian wines that have no equal in Paris. From Nero d’Avola de Gulfi to the COS amphorae in Sicily, and from the great wines of Benanti and Alberto Graci from the Mount Etna slopes and the Barolos of Burlotto. The fruity accents of the south accompany lunchtime fresh pastas, cheeses, and charcuteries, they complement the aperitif, and they complete the harmony of dinner.

Consider yourself informed: Pigalle has taken its Italian accent!



Thanks to our consulting chef Giovanni Passerini, heralded as one of the most gifted Italian restauranteurs in Paris, the wine list serving the ground floor of the Grand Pigalle Hotel places a strong emphasis on independent, small-batch, and non-interventionist treasures from Passerini’s native Italy. From the cocktail hour until late in the evening, the chef’s carefully edited, seasonal tapas menu provides the perfect foil for exceptional bottles and wines by the glass.

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