apologies for rough translation
Local craftsman who established his foodtruck in my neighbourhood (southwestern France), it's called Chez Poupon, he works alone and with high end ingredients.
I like to order there once or twice/month, among the best pizzas in my city since I discovered it a year ago!

The 2 pizzas here:
The Salmon: basil and lemon-infused-cream as base, mozzarella. After cooking: smoked salmon, rocket, stracciatella, basil, roasted hazelnuts.
The Poupon: pistachio-pesto as base, mozzarella. After cooking: mortadella, burrata stracciatella, fresh basil.

by -Red_Lightning_

18 Comments

  1. nicolasknight on

    Du saumon sur une pizza tu sais pas combien ca va te manque quand tu en as pas eu pendant quelques annees.

  2. In italy these are considered quite basic i would say and i find it funny that you find them exceptional.
    The most wierd fancy pizza i ever had was at 180g in rome

  3. ZadockTheHunter on

    How awful is French pizza that you find this acceptable from a supposed “Artisan”.

    I’m sorry. I don’t usually want to yuck anyone’s yum. Normally, I would just keep scrolling. But this has to be a joke.

    My feed is filled with current events of our planet being on fire, yet these two photos are still the most offensive thing I’ve seen today.

  4. I don’t ever wanna hear any more shit from any of you regarding pineapple on my pizza.

  5. Phoneconnect4859 on

    The good news is that if you ever decide to visit Italy or the New York Metropolitan Area, you will have so much to look forward to.

  6. KapitaenHowdy on

    Sorry, I don’t understand most comments here. These look delicious. They’re not undercooked. Most of the toppings were added after the baking process, for many this is a must (like the salmon or mortadella). It’s just a totally different pizza philosophy thank an American pepperoni pizza for example.

  7. Wide-Matter-9899 on

    The box says Poupon. That’s a nice looking pizza…

    ![gif](giphy|xWBUmjKxvtAQDIpWNm)

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