By PM - L'atelier restaurant

<p>Pierre Lesterle and Marco Raponi, young chefs from large cuisines, launch their restaurant-workshop, 4 bis Papacino wharf in Nice, France.</p><p>Both have mastered gourmet cuisine and now want to unleash their creativity.</p><p> </p><p><img alt="_1430294-1507570788" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/456787/_1430294-1507570788.jpg"></p><p> </p><p>This restaurant, Pierre and Marco conceives it as a culinary workshop where one comes to take pleasure and share his happiness to cook.</p><p>They want to remain sensitive to exchanges, like their menu that they shape in a dynamic, evolutionary, influenced by the seasons. Inspired by the Mediterranean culture, their gourmet and vegetarian cuisine is based on a thorough, delicate and sensitive work, simple and natural products above all. That is why they have chosen to collaborate with local craft producers and suppliers.</p><p> </p><p><img alt="_1430389-1507570452" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/456779/_1430389-1507570452.jpg"></p><p> </p><p>Thanks to this commitment, they conceive their profession by combining tradition, inventiveness, know-how with the current challenges.</p><p>Like François Vatel, Pierre and Marco like to see culinary art as a plural discipline, a philosophy of life. They will be at the same time Chefs Cuisiniers, Restaurateurs, Creators, “Passeurs de Savoir” and masters of ceremony.</p><p> </p><p><img alt="_1430246-1507570713" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/456784/_1430246-1507570713.jpg"></p>