Burgundy
snails
,
fior di latte,
friarelli cream (broccoli-root), purple cauliflower, salted rosemary meringue and bergamot zest, extra virgin olive oil, stacked on a multi-grain champagne paste.
Before the closure due to Covid-19, this pizza made the reputation of the restaurant Bijou, on the butte Montmartre (Paris 18th), despite its daring price of 45 euros.
Third best pizzeria in Europe (and first in France) for the transalpine guide 50 Top Pizza in 2020, Bijou is the baby of Gennaro Nasti, eminent representative of gourmet pizza in France (
read below
).
Appeared in Italy twenty years ago as a reaction to the Neapolitan tradition, this movement is gaining ground outside the Boot.
Like the burger or the ramen before it, the pizza is emancipated from its urban and popular origins in favor of a new generation of chefs who pamper the dough (choice of flour, rest time) as the garnishes (sourcing, recipes ).
With 10 kg of pizza consumed in
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