Restaurant in Paris offering fine, crispy, topped pasta and a la carte pizzas.
From the first bite, we know that we will recommend the address to his friends. The fine and crisp dough, the molten and fragrant cantal, the mushrooms of Paris, shiitaké and the pschitt of truffle oil to coat the aroma, the rocket just laid… it is beautiful, it is the Boscaiola, one of the twenty creations of Tahar Belkadi, among the thirty pizzas that it proposes to its card. This son of international international came first to the competition of the best pizzas in Paris in 2006. His only obsession is to make progress, always in quality, and he constantly invents. The pizza di amber to the cooked shitake is surprising like a ring pizza with four toppings where a trône salad at the center. They all have fine, crispy pasta and are just the right ones. The other characteristic of its sober small restaurant is that it serves only excellent bourgognes - glass. A place for dessert is imperative, because his henchman Frédéric, who'read all Ducasse ', sets explosive plates, like this flottante island flottante island. The house book the nearest boroughs, provided you are patient - 45 minutes at peak times.
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