What’s the creed that Pierre-Yves Combradet and Fanny Gangloff’s ethical pizzeria lives by? “Sustainable partying!” To make this happen, these aficionados use excellent ingredients that are 100% organic and local (pork from Bois Suzin, tomme and gwell cheeses from Sept Chemins dairies and their pie noir cows…), creating a crispy-yet-soft crust made with natural yeast, and toppings that vary with the seasons (carrot cream, Jerusalem artichoke cream…). The result? An ethically-sound festival of flavours!
“Ribote” pizza: carrot-based cream / tomme cheese from Grand Lieu farm / persillé cheese from Belchamp / pumpkin seeds / mushrooms / black radish pickle
Homemade vegan crumble: apple / oat crumble and mixed grains