Story and Photography by Tara Quinn International Fashion Photographer and Writer
Edited by Danielle Harvey
Langosteria offers made-in-Italy fine dining, focused on excellence and combining tradition with a contemporary, international approach. Nowadays, Gruppo Langosteria consists of six restaurants: four in Milano City, one in Paraggi (near Portofino), and one in Paris, all with the same fine-dining approach, but each with its own individual personality. Established and operated by Enrico Buonocore, Langosteria is rooted in the quest for excellence and painstaking care for details, embodying Italian style with an international reach.
It was the afternoon of the famous Bastille Day in Paris. The streets were packed with tourists during the heatwave, and I could hear the sirens blaring from the motorcade transporting Macron and other dignitaries for the military parade.
I had a one p.m. appointment to interview a young and rising star, Executive Chef Michele Biassoni. I was greeted at the door and seated in a luxurious heaven of views and décor. Cheval Blanc Paris is known to be frequented by celebrities due to their privacy and exclusivity. Newlyweds Jennifer Affleck (Lopez) and Ben Affleck were spotted this week during their honeymoon on the roof of Cheval Blanc Paris. Famous fashion designer Sarah Staudinger and Ari Emanuel recently wed in a star-studded wedding of the century at the Saint-Tropez Cheval Blanc. Whether you are in the city of lights or situated by the sea, you will capture the soul of this LVMH Maison.
When we sat down together, Michele explained the inception of the restaurant concept in 2020 in Italy, how he thought about the organization, the menus, and operations. In March 2021, the management came to Paris.
Michele was working in Milano when he interviewed and was in training to open Langosteria, collaborating with the corporate chef for many months prior and then relocated to Paris in March with two sous chefs and one restaurant manager—all Italian staff.
His culinary arts influence started as a young boy. He traveled to Spain and Paris, learning the exceptionalness and balance of French cuisine. Then he studied Japanese culture, working in Tokyo for four years, where he said he was a student at the strongest school of arts he’d experienced in his life, and because of the discipline, respect, and excellence, it was one of his fondest memories.
Langosteria is part of his international experience and a steppingstone leading up to his young stardom as “the elite Executive Chef in Paris.” He told me he is still actively training and loves collaborating with his colleagues who have the same passion and strong heart to put in the work every day. It’s not only the dish, but also by design. “With a sustainable and consistent experience, the customer will know the moment they walk in the door at Langosteria that they will feel all this. They will know it’s Langosteria,” he said.
He explained that 80 percent of the fish comes from Italy and Spain—only the best quality—and their king-crab signature comes from the Bering Sea between Alaska and Russia. The spiny lobster and blue lobster come from the Brittany region. “The best oysters in the world come from France,” he explained with extraordinary pride.
The menu changes every week, and the restaurant works remarkably close with the markets to remain fresh. “We work with seasonal production,” he said. “For example, a good porcini, you can have it one month or two months, but it depends if it’s raining or if there is humidity.” Extremely specific standards must be met to satisfy Biassoni’s strive for perfection. They use only white truffles; again, only during season. “Because it is the best,” he mentioned. “Truffles and scallops are one of my dishes.”
He loves to prepare all the dishes, down to marinating and seasoning. As for pastas, his favorite is the pomodoro. “The pomodoro is the simplest dish in the world, but it is also the most difficult dish,” he said to me with intention. “This is home for Italian people. Casa for us.” He smiled. “The tomatoes change, the seasons change, for example,” he said with conviction. “In the summertime, the tomato is sweet, so you take out the sugar. And in the wintertime, it’s icy, so you need to add the sugar. There is no exact recipe. It is the touch, the feeling, your heart, and the moments that make it different.” I could feel his love for cuisine. The architecture of his life, his precision, had brought him to this point. The hottest chef in Paris in my view.
He brought out a crab dish for me to photograph. While pouring the sauce, he said, “You have two minutes.” Talk about precision. The moment I snapped this shot, it became a piece of art, timed chemistry, and fusion.
Then we talked wine! The cellar is a galaxy of glass and modern beauty. He said another important touch of Langosteria is the food and wine pairings. For instance, he pairs the blue lobster with Pinot Noir, Burgundy, or Italian San Genovese. Along with champagne, which is all French. “Of course, it is all French!” he said. His commitment to quality and exacting standards were palpable.
His delightful invitation to all future customers is to please come, “feel” the enchantment, the energy, and the beauty of Langosteria. Feel the flavor and the ambiance of the most spectacular Parisian atmosphere in the world. And this gorgeous young chef is easy on the eyes too. Look out, Thomas Keller, I see Executive Chef Michele Biassoni as the next rising Italian star of this generation.