The restaurant of European cuisine with the original vision in the heart of Minsk. The restaurant is distinguished for diversified menu as well as special relaxing atmosphere and a wonderful view onto Karl Marx Street.
The restaurant Café the Paris is furnished in a classic style. Decorative pieces elegantly complete a laconic and reserved interior. In warm weather guests can settle at the open spacious summer terrace with a picturesque view of the historic city center – Karl Marx Street. A special menu from the Chef is served at the terrace.
An unforgettable atmosphere of an evening Paris is created by live singers. Modern DJ-sets and pre-party spirit in Café de Paris: refinement, elegance and relax with dolce vita taste.
The Chef of Café de Paris is a native Italian Tommaso d’Amato. He was born and grew up on the South of Italy in Sicily.
Tommaso studied in Hotel Management School, F. Martini di Castiglioncello, holds HACCP certificate. Taught Culinary Art at the Italian universities in Perugia, Milan, Pistoia, Brescia, Trento.
Participated in numerous exhibitions around the world (Milan show host conazinede, Sigep-fair of Rimini, Fair-grass, Salone del Mobile in Milan (kitchen-aid).
Opened the presentation for Kitchen Aid in Dubai, Tel Aviv and Madrid.
Won silver at the 2000 Culinary Olympics in Erfurt.
Worked as a Chef and assisted in cuisine arrangements in many restaurants and hotels around Italy (Siena, Turin, Cinzano, Genova, Monte Amiata, Cuneo, Como, Venice, Livorno). Advised the restaurants in Germany and France.
Tommaso d’Amato uses not only classical recipes of European cuisine, but also adds to the courses his original touches and elaborates personal recipes. Tommaso expresses his emotions and feelings through the dishes.
Café de Paris restaurant serves European cuisine. French dishes dominate on the menu: foie gras with an orange, Burgundy snails, Salade niçoise, baked onion soup, goose with honey and gratin dauphinois, Mille-feuille with vanilla cream and berries, creme brulee.
And Italian cuisine: risotto with porcini mushrooms and truffle yoil, black risotto with shrimp and bisque sauce, tagliolini with veal ragout and cachio pepe. Special dishes from the Chef worth your attention are terrine of foie gras with caramelized pear, ravioli with porcini and truffle sauce, ribeye steak Black Angus with wiskey sauce and beef cheeks with peas.
Part of the products are transported from Italy. Three times a week planes bring oysters to the restaurant. At the guest’s request dishes can be steamed.
