After Les Pinces at 28 rue de Douai (there are two other lobster restaurants in Paris, in Saint-Germain-des-Prés and one in Le Marais), welcome to Pizzou! The team who popularized lobster in Paris has just opened a pizzeria at the same address, the 28 rue de Douai.

Pizzou? Whatizit? It’s the new concept thought up by Damien, Louis, Rémy and Vivien already the brains behind Les Pinces: pizzas 100% French.

No calzone or regina and don’t even think about margherita at Pizzou. You’ll rather have a Régine, a Pantoufle, a Cerise sur le Bufflon and even a Raymond Coppa! French, made in France, all-things French in the ingredients used for Pizzou pizzas cooked in woodfire turning like a merry-go-round for 2 minutes and 30 seconds at 330°C.

Good riddance to pancetta, gorgonzola, bresaola, pesto and other Italian specialties. Welcome to Provence tomatoes, button mushrooms, Brie de Meaux, Corsican and Aveyron charcuterie and even mozzarella from Yvelines! Only French ingredients, quality ingredients and thoroughly selected.

The menu is short but effective. You can choose between three starters (French cheeses board, burrata prepared in Yvelines or charcuterie from Aveyron), it’s enough. As for desserts, it’s the same, there are four of them including a pizza with Nutella for the biggest foodies among you.

About fifteen pizzas on the menu including a pizza of the moment that will change. The menu will evolve with the seasons, it’s mandatory when we work with seasonal produces. Pizzou offers two of its pizzas in pizzounette version, smaller pizzas for kids (or small eaters). And they are shaped like a fish.

On the drink list, still 100% French beverages with homemade iced tea and lemonade, beers including the artisanal blond LBF coming from a micro Parisian brewery, wine and liqueur based on thyme, genepy…

The homemade iced tea, based on black tea, lemon and basil is simply exquisite, not too sweet. We could drink it all day long because it’s so refreshing.

Pizzas are very tasty: the tomato sauce is well-worked, not too sour, we assure you, no acid indigestion is to fear after the meal. The dough is fine and tasty too. It rests between 48 and 72 hours. The recipe is by Vivien who trained at the French school of pizzaiolos.

Recipes are not your average recipes such as the Calvi on the Alpes mixing lonzu from Corsica and Tomme de Savoie cheese.
Careful though, the spicy oil is really spicy.

Another originality is the map (of France) where the ingredients are grown is included in the menu for even more transparency. We know what we eat when we go to Pizzou.

The décor is very raw, walls are not quite done. Wooden tables are mismatched. It’s quaint and a lovely setting. The winter garden under its glass roof is very pleasant.

Another asset and not the least, reasonable prices: pizzas between €9 and €15 and desserts for €6…. It’s very honest.

So, pizza lovers, let’s meet at Pizzou!