Information L'atelier à Pizza

Following the hail closure on June 15, 2019, we decided to rethink everything. We wanted our customers to have a new experience. We chose to do training to learn how to work with pizza dough and with this knowledge, we created a unique recipe. A recipe that carries all our desire to provide our customers with a service with quality products. Surrounded by our local partners, we are lucky enough to be able to work with cheese made from the milk of our mountains, organic homemade tomato sauce, organic multi-grain flour, matured Parma ham, Grenoble walnuts, Vercors rennet and, of course, Mother Maury's ravioles. Come and discover a unique offer!