Pizzou Aligre, our pictures of the great pizzeria with 100% made in France toppings

After a first address a stone's throw from Pigalle, Pizzou, the king of made-in-France pizzas, has opened a new cantine in the heart of the Aligre district, in the 12th arrondissement. A beautiful menu featuring French terroir for all fusion cuisine lovers to discover. We've tried it, we'll tell you about it!

Fancy a pizza with 100% French toppings? Head for Pizzou, which has opened a second address in the heart of theAligre district, in Paris's 12th arrondissement, after a first establishment in Pigalle. This sun-drenched restaurant, somewhere between France and Italy, will take you off the beaten track of gastronomy, in a unique trattoria atmosphere.

The idea behind the concept? Frenchize this popular dish, emblematic of Italian gastronomy, with a host of 100% French products: burrata from La Ferme 4 étoiles in the Yvelines, flour from Les Grands Moulins de Paris, charcuterie from Maison Conquet in Laguiole, Lonzu from Corsica, tomatoes from Provence, white ham, mushrooms from Paris and piquant sausages from Aveyron? These are just some of the ingredients used to create the house's delicious pizzas!

As for the menu, it gives pride of place to local French produce, while retaining the traditional recipes of Italian pizzas. It's a fine blend of styles devised by Rémy and Vivien, the founders of Pizzou, and joined by Jean-Baptiste and Emma, two Sétois who have brought a little more sunshine to the trattoria. And a special feature of the house: five new exclusive recipes to discover on the spot: La Bonne Mère, straight from Marseille with anchovies and fleur de lait, La Picotte with its beautiful spicy sausage from Aveyron, Enricotta Macias with grilled eggplants, Brie qu'Aubrac with its Brie de Maux AOC, and Bourre & Bourre & Burratam, topped with a burratina.

A menu that the editors were able to try. As a starter, we were tempted by the stracciatella and Provençal bread... A real treat! The stracciatella is as creamy as you could wish for, and lovers of good olive oil won't be disappointed. As for the bread, it's particularly tasty, and goes very well with the stracciatella.

As for the pizzas, we then opted for a "Picotte", made with Provence tomatoes, fleur de lait, spicy Aveyron sausage, red onions, homemade pesto and fresh basil, as well as an "Enrico Macias", made with Provence tomatoes, grilled eggplant, ricotta, shavings of 24-month Comté cheese, fresh basil and olive oil. Two pizzas with a particularly good tomato sauce, just the way we like it. As for the Picotte, we also appreciate the spiciness, but not too much, of the Aveyron sausage. A particularly interesting balance of flavors.

The same goes for the "Enrico Macias" pizza, softer on the palate, but just as tasty. For dessert, a homemade tiramisu rounded off the lunch in style. We particularly appreciated the firmness of the mascarpone, as well as the successful soaking of the cookie. In short, a fine menu that we can only recommend.

Alongside this, Pizzou offers a fine range of beverages, including organic and/or natural wines, beers from Brasserie Fondamentale, Colomba blanche, Corsican water and five gins made in France, along with three local tonics. In short, a great address to discover if you're ever in the neighborhood... Shall we drop in, friends?

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.