Another new spot in Paris’ 11th arrondissement – and this pizzeria is quietly fermenting into something special! Inside a cozy little nook of muted tones, pine paneling and sharp corners, with only a Futura 2000-designed logo hinting at its presence on the storefront, Valentin Orgeas (Fermentation Générale) extends his bread-making empire alongside flour-tastic Cyrille Renault and pizzaiolo Dammi Welianga (ex-Chambre Noir). Together, the trio host tantalizing pizza nights, rolling out naturally leavened rounds made with heritage wheats, baked to gloriously blistered, puffy perfection. On the menu: a seriously infectious topping of ‘nduja and buffalo mozzarella melting into a tomato sauce base; a pizza topped with broccoli, white miso caramelized onions and taleggio on a silky helianthus root cream; and not forgetting the pHenomenally funky Salty, layering garlicky tomato sauce, house kimchi, Celler Català anchovies, arugula pesto and gorgonzola. To finish, a humble slice of carrot cake crowned with chai-spiced whipped cream and toasted hazelnuts. A culture worth catching! · Bouyaya Kitori

FEELING THIRSTY? Things are bubbling nicely on the drinks list: house lychee koso (a Japanese fermented syrup made by steeping fruit in white sugar, €4 a glass), Epiq honey kombucha (€10 for 500 ml) and natural wines like Guy’llac, a duras-sauvignon made in collaboration with La Sorga (€7 a glass) or Alpino, an Italian pet’ nat from the Furlani family (€29 a bottle).

PRICE: Pizzas €14-17, dessert of the day €6.