Contrary to popular belief, France's finest pizza isn't served in a trendy Paris pizzeria, Bordeaux's hip neighborhoods, or glamorous Côte d'Azur spots near its Italian roots—but in an unassuming industrial area. That's according to renowned food critic François-Régis Gaudry, who spent six months crisscrossing France with two pizza authorities: Alessandra Pierini, owner of Paris's RAP delicatessen, and Alain Cirelli, chef at Purgatoire – 54 Paradis.
The expert panel zeroed in on the classic Margherita. What won them over? L'Atelier Pizza in Saint-Germain-lès-Corbeil, Essonne (91). It outshone heavyweights like La Bonne Mère in Marseille and Dalmata in Paris, captivating their palates completely.
The magic lies in the craft: slow-fermented dough for perfect digestibility, premium toppings like stone-ground flour, Emilia-Romagna tomatoes, Rivabianca buffalo mozzarella, and wood-fired baking—a flawless combo.
Île-de-France locals, verify it yourself: L'Atelier Pizza, 7 avenue de la Pointe Ringale, 91250 Saint-Germain-lès-Corbeil. Bon appétit!
