Un Brin Folk
You’ll find regulars hanging around the loooooong milky mint colored zinc bar seated on high swivel bar stools, leaving families to enjoy the bistro dining room with timeworn floors, Thonet chairs and green faux leather benches. The reasons this place has fallen under siege? The rounds of thin and crispy dough that Pierrick – who trained under the talented Salvatore Rotiroti (Il Brigante in Paris) – bakes and unveils with his pizza peel. They’re topped with first-rate ingredients, sourced from both nearby and transalpine farms. Tested and approved by us: a very gourmet Mario (mozza, bresaola, Parmesan, farm-fresh fromage frais, €16.50) and a Bandita that’s a little more rock – mozza, pecorino from Calabria, fromage frais, mushrooms and ’nduja, €15. The homemade cheesecake with red berry coulis isn’t bad either (€6.90). Savor it all while choosing the right wine from the very Loire-centric wine collection: Les Feuillettes, a white from Bruno Rochard (€5 a glass), a Chenin from Mosse (€26 a bottle), or Le Lit’, a red from La Grange aux Belles (€30 a liter). Pizzas from €9 to €16.50. // A.Be.