dilia.fr | DILIA – Restaurant in

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Title	DILIA – Restaurant in
Description	Dilia: nuova « bischerata » di Michele Passer au contenu Fermer le Menu HOME Menus Réservations Contact us Restaurant in Paris Menu 2 1 Chef Michele Farnesi 11 3 4 Pain perdu aux mirabelles Le
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Server Information

WebSite	dilia.fr
Host IP	46.252.150.62
Location	Italy

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dilia.fr Valutazione

Euro€1,213,739

Zuletzt aktualisiert: 2022-10-18 13:42:28

dilia.fr ha il rango globale Semrush di 8,720,414. dilia.fr ha un valore stimato di € 1,213,739, in base alle entrate pubblicitarie stimate. dilia.fr riceve circa 140,047 visitatori unici ogni giorno. Il suo web server si trova in Italy, con indirizzo IP 46.252.150.62. Secondo SiteAdvisor, dilia.fr è sicuro da visitare

Traffico & Vale la pena stimare

Valore di acquisto/vendita	Euro€1,213,739
Entrate giornaliere degli annunci	Euro€1,121
Entrate mensili degli annunci	Euro€33,612
Entrate annuali degli annunci	Euro€403,335
Visitatori unici giornalieri	9,337
Nota: tutti i valori di traffico e guadagni sono stime.

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HtmlToTextCheckTime:2022-10-18 13:42:28

Passer au contenu Fermer le Menu HOME Menus Réservations Contact us Restaurant in Paris Menu 2 1 Chef Michele Farnesi 11 3 4 Pain perdu aux mirabelles Le pigeon chez Dilia Michele Farnesi Ce jeune chef originaire de Toscane préfère s’exprimer avec sa cuisine que parler. Il décide de partir d’Italie après une dernière expérience à l’Osteria Francescana de Massimo Bottura. Atteri à Paris, il travaille chez Saturne de Sven Chartier et au Rino de Giovanni Passerini. Michele ajoute à son parcours le Thoumieux ainsi que le dernier né de Pierre Jancou, Heimat, en tant que Chef avant de reprendre le Roseval. 8 THE PARIS KITCHEN News You Can Eat: Chef Michele Farnesi Opening Restaurant Dilia I cannot tell you how thrilled that I am. Chef Michele Farnesi is opening his first restaurant in the former Roseval space, opening soon for lunch and dinner. He is a super young man with experience at Osteria Francescana with Massimo Bottura, Saturn with Sven Chartier and Rino with Giovanni Passerini. I’m

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