The Pinces gang (who run the lobster joint in the 4th arrondissement) decided to open up a pizzeria (white tiling, bare walls, school chairs) serving pizza made with 100% bleu-blanc-rouge ingredients. After gathering the best the local terroir has to offer, they ended up with tomatoes from the Vaucluse, Aveyron charcuterie (Conquet), runny and/or stinky AOP cheeses, and even buffalo milk mozzarella made on a farm in the Yvelines using milk from Cantal! The result? A dozen pizzas with silly names, such as: the Pantoufle (a Regina prepared as a calzone), Tête de Lard (with bacon from Laguiole) or Rock 4 (brie de Meaux, fourme d’Ambert, reblochon and fior di latte). For us, it was a Richard Virenque made with thin and crispy dough, topped with generous amounts of mozzarella and fior di latte, along with small slices of spicy sausage from the Aveyron, tomato and basil. So, it’s 100% French, right? Almost, because the wood-fired oven is an… Italian Pavesi! And for dessert? A tiramizzou, of course! // G.D.
FEELING THIRSTY? Aubrac lager from the Brasserie d’Olt (€6 for 330 ml), a Languedoc Grenache gris, Le Coq et l’Arlequin (€5 a glass), a Saint-Nicolas-de-Bourgueil from Bruneau-Dupuis (€6.50), or even a Petit Chablis from the Domaine Guéguen (€31 a bottle).
PRICE: Pizzas €9-16, kids’ pizza €6, appetizers €8-12, desserts €6-8.