Chi Siamo… Nous sommes…

À propos…

La Follia est le nouveau, frais et incontournable lieu de l’aperitivo montreuillois. Un peu bar un peu épicerie, il est surtout un lieu de rencontre et de découverte culinaire, sociale, artistique. Situé dans la centrale et commerciale “Rue du Capitaine Dreyfus”, ce petit lieu vous surprendra pour ses couleurs, et surtout, ses saveurs et ses parfums! L’idée de La Follia(“La Folie” en français) né des frères Giovanni et Francesco Semeraro,  originaires d’Italie du sud et Montreuillois d’adoption, actifs dans la diffusion et la valorisation de la culture populaire et traditionnelle italienne dans ses différentes formes.

News and events

We believe that no dish can be better than its ingredients, and that the best ingredients are.

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Le Restaurant

La cour privative

We believe that no dish can be better than its ingredients, and that the best ingredients are usually local.

La Squadra Notre Équipe

Meet the team

Our talents and experience are diverse, but at Rosa, we’re united by one thing: an overarching passion for Italian food, wine, and hospitality.

We believe that no dish can be better than its ingredients and that the best ingredients are usually local. Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact. It is the best of coincidences that good food choices – those that are good for our land and people, for the environment, for the body and mind – are also delicious and enjoyable.

Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact. It is the best of coincidences that good food choice. Hugely passionate about the industry, his breadth of knowledge and desire to exceed guest expectations is at the forefront of his approach to wine service.

Our talents and experience are diverse, but at Rosa, we’re united by one thing: an overarching passion for Italian food, wine, and hospitality. Hugely passionate about the industry, his breadth of knowledge and desire to exceed guest expectations is at the forefront of his approach to wine service.

Le Cuisto

Gabriele Casile

entre tradition et expérimentation

Originaire de la region Calabre en Italie du Sud, Gabriele Casile est spécialisé dans les produits de four et la cuisine traditionnelle, mais sa curiosité et son expérience le poussent à explorer les milles possibilité offerte par l’énorme variété des produits et des traditions culinaires italiennes.

Colling Williams

Executive Chef

Hugely passionate about the industry, his breadth of knowledge and desire to exceed guest expectations is at the forefront of his approach to wine service.

Fernando Trocca

Executive Chef

Hugely passionate about the industry, his breadth of knowledge and desire to exceed guest expectations is at the forefront of his approach to wine service.

Rachel Mann

Finance Director

Hugely passionate about the industry, his breadth of knowledge and desire to exceed guest expectations is at the forefront of his approach to wine service.

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