Contrary to popular belief, France's finest pizza isn't served in upscale Paris pizzerias, trendy Bordeaux neighborhoods, or glamorous Côte d'Azur spots—despite Italy's proximity. Instead, it's hidden in an industrial zone, according to acclaimed food critic François-Régis Gaudry. For six months, Gaudry journeyed across France with two pizza authorities: Alessandra Pierini, owner of Paris's RAP Italian deli, and Alain Cirelli, chef at Purgatoire – 54 Paradise.
The expert panel zeroed in on the classic Margherita. L'Atelier Pizza in Saint-Germain-lès-Corbeil, Essonne (91), captured their hearts and palates, surpassing celebrated venues like La Bonne Mère in Marseille and Dalmata in Paris.
Its winning formula? Slow-fermented dough for superior digestibility, premium toppings including stone-ground flour, Emilia-Romagna tomatoes, and Rivabianca buffalo mozzarella, all perfected in a wood-fired oven.
Île-de-France residents, verify it yourself: L'Atelier Pizza, 7 Avenue de la Pointe Ringale, 91250 Saint-Germain-lès-Corbeil. Bon appétit!
