Adrien's pizzas are well worth the detour. "You're going to be a pizzaiolo", he was told as a child! This little voice would end up guiding his life. He launched L'Atelier Pizza in 2021. A success story. His secret? A lot of work on the dough (48 hours maturing time, quality flour and homemade sourdough to make it more digestible), carefully selected ingredients prepared in-house, balanced compositions, a tomato sauce "creolized" to perfection, perfect cooking and... heart and soul. The most popular? Pizza Italia. Try it, you'll be back for more.
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