LES PIZZAS DU CANARD À BRETELLES
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A nice choice of classic or more exotic pizzas, with homemade dough and nicely topped.
Le Canard à Bretelles duplicates its philosophy in takeaway pizzas. The method is simple: dough matured for 2 to 3 days in a growth chamber, manual spreading and preparation based on local products. And it makes your mouth water like the Spanish one with a merguez tomato base, red onions, spices, olives and then local chorizo and cherry tomatoes after cooking. About twenty pizzas, homemade desserts and an evolving menu according to the season, è molto buono!
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