How to judge a good pizza
A real pizza is known by its dough: properly worked, well risen, baked just right: soft in the centre, golden at the edges. Be wary of dough that's too thick and soft, or too dry. Ours is worked fresh daily and baked to order. For a first try, the Margherita is the best test: if it's good, the rest follows.
Fresh or dried pasta: which to choose?
Both have their place. Quality dried pasta holds long sauces like bolognese or carbonara better. More delicate pasta and filled ravioli shine with simple sauces that let the filling speak. Our tip: carbonara or pomodoro to start, spinach or seafood ravioli to go further.
What to order when unsure
For a first meal at Italien Chef: an Italien Chef or Royale pizza to share, carbonara pasta, and a house tiramisù to finish. On a budget? The set menus (dish + drink + dessert) are unbeatable. In a group? Mixed grill and entrecôte always win the table.
Eating Italian in Bourgogne
Bourgogne is a central, lively Casablanca neighbourhood, ideal for a quick lunch or a relaxed dinner. The advantage of a neighbourhood spot like ours: people come often, get recognised, and quality stays consistent because the clientele is local and loyal. No one-time tourist crowd to please just once.
Dine in, takeaway or delivery?
Pizzas and grills are best at the table, straight from the oven or grill. For delivery, favour dishes that travel well: pizzas, baked pasta like lasagna, and saucy dishes. Everything is available dine-in, takeaway, or delivery via Yassir and Glovo.