There are few restaurants in Paris that possess a rich culinary history quite like L’Assaggio. Tucked within Castille Paris, a five-star hotel on Rue Cambon in the heart of the 1st arrondissement, steps from Place Vendôme and the Louvre, it has spent more than a decade earning its reputation as one of the city’s most considered Italian dining rooms. Shaped by the Piedmontese philosophy of Michelin-starred chef Ugo Alciati since 2016, the restaurant has always placed its faith in simplicity, seasonality, and the kind of cooking that feels rooted in something real.

Now, a new chapter is under way. Marco Terenghi, appointed Executive Chef in January 2026, brings with him a career forged in Michelin-starred kitchens on both sides of the Alps, including Le Jardin de Berne and Villa Pignano, as well as years spent working alongside Alciati himself. His cooking is precise and ingredient-led, informed equally by French rigour and Italian warmth. At L’Assaggio, he inherits a menu of iconic dishes, among them the celebrated Agnolotti di Mamma Lidia and the Vitello Tonnato, while introducing his own Mediterranean sensibility to the table. The result is a kitchen that feels both faithful to its past and very much alive to what comes next.

You were appointed Executive Chef of L’Assaggio at Castille Paris in January 2026, having spent several years in the kitchen before taking on the top role. What has shaped the chef you are today, and what does leading this kitchen mean to you?

“This appointment is a major milestone for me, the result of years of hard work and learning, notably alongside mentors such as Ugo Alciati, for whom I am deeply grateful. It now allows me to guide the culinary direction of L’Assaggio while continuing the excellence of the Castille, a challenge I approach with pride and enthusiasm.”

L’Assaggio has built its reputation over more than a decade around the culinary philosophy of Michelin-starred chef Ugo Alciati and the rich traditions of Piedmontese cooking. As the chef now leading that kitchen, how do you balance preserving what guests love and expect with bringing your own voice to the menu?

“It is an honor to continue the tradition of L’Assaggio, with iconic dishes like the Agnolotti, passed down for more than 50 years. My role is to respect these recipes while adding my creative touch. The quality of the products, their freshness and their seasonality are essential for offering light, digestible, and flavorful dishes. Every ingredient is carefully selected to ensure a culinary experience that is both faithful to tradition and innovative, while maintaining the balance of flavors.”

Your cooking style has been described as precise, seasonal, and ingredient-led, a philosophy that comes, in part, from your time in Michelin-starred kitchens including Le Jardin de Berne and Villa Pignano, as well as your years alongside Ugo Alciati. How has working across both Italian and French culinary cultures influenced the way you approach a dish?

“Working both in France and Italy has deeply shaped my way of cooking. From France, I learned rigor, precision, and technique, while Italy taught me to value simplicity and respect for the ingredients. Today, I try to combine these two influences to create dishes that are both refined and always true to their roots.”

Dishes like the Vitello Tonnato and the Agnolotti di Mamma Lidia, a recipe that traces back to Ugo Alciati’s mother, Lidia Alciati, carry enormous significance, both within the restaurant and within Italian culinary history. What does it mean to be the chef responsible for those dishes, and how do you ensure they remain true to their origins?

“After several years alongside Ugo Alciati, I had the chance to perfect my mastery of Vitello Tonnato and Agnolotti di Mamma Lidia, true pillars of the Piedmontese menu. These Agnolotti, a legacy from Mamma Lidia, represent family tradition, and Ugo has preserved them while adding his personal touch. My role is to stay true to this tradition while subtly reinterpreting it in a menu where tradition meets modernity.”

You have introduced new plates that reflect your own Mediterranean sensibility, such as the linguine with lobster bisque, red prawns and sun-dried tomatoes. When you are developing a new dish for a restaurant with this kind of heritage, what is your process, and how do you know when something is ready to earn its place on the menu?

“For me, a creation starts with a simple idea, inspired by the Mediterranean and my childhood memories, then evolves through testing and collaboration with the team. It becomes a signature dish when it delights our guests, naturally finds its place on the menu, and reflects both my culinary identity and the spirit of L’Assaggio, blending bold flavors, simplicity, and balance. The “Italianness” shines through in the dishes and lingers in the memory!”

L’Assaggio sits within Castille Paris, a five-star hotel in the 1st arrondissement, steps from Place Vendôme and the Louvre, in a building with a history stretching back three centuries. How much does the setting inform the cooking, and what does it mean to you to be leading a kitchen in that particular part of Paris?

“The setting plays an important role. We are in an environment rich in history, at the heart of Paris, with a demanding and international clientele. This calls for an elegant, precise cuisine that aligns with the surroundings. The goal is to offer a refined experience without ever losing the sincerity and generosity inherent in Italian cuisine.”

Italian cuisine is, at its core, regional, rooted in specific places, families, and seasons. Yet L’Assaggio serves an international audience in one of the world’s most gastronomically demanding cities. How do you bring the authenticity of Italy’s regional traditions to diners who may be encountering dishes like Agnolotti del Plin for the first time?

“Italian cuisine, recently inscribed in the UNESCO intangible cultural heritage, celebrates not only the quality of its products but also the art of sharing and the social bonds it creates. At L’Assaggio, we offer a timeless experience, where each meal, whether in the calm of the restaurant or on the patio, is a true celebration of conviviality. Starting April 5, we are launching our Pranzo della Domenica, a typically Italian lunch that brings together family, friends, and guests around traditional dishes. Available every Sunday from that date, this meal invites you to discover a regional specialty each month, while sharing much more than food: Italian culture, the art of the table, and the spirit of conviviality.”

Castille Paris was named Hotel of the Year by Preferred Hotels and Resorts in 2024, and received the Tripadvisor Travellers’ Choice Award in 2025. For a chef, that kind of recognition for the wider property raises the bar for every element of the guest experience, including the restaurant. How does operating within a hotel of that standing shape your ambitions for L’Assaggio?

“It drives us to aim for excellence at all levels. This recognition encourages me to maintain a high standard, constantly improving our offerings to ensure an experience that meets our guests’ expectations, coherent, moving, and true to the spirit of L’Assaggio.”

Looking ahead, where would you like to take L’Assaggio, and what do you hope guests leave with, whether they are dining for the first time or returning to a table they have kept for years?

“I want to continue evolving L’Assaggio while respecting its identity. My goal is to make it a place where elegance and conviviality naturally come together. I hope guests leave with an emotion, having discovered something new or rekindled a cherished memory. What excites me most is being able to write the next chapter of this story while staying true to its roots.”