400° Laboratorio

Gennaro Nasti loves challenges, and we are glad to tell you about his last adventure entirely dedicated to pizza. In his kingdom you will find three Italian pizza styles: pizza al padellino, fragrant focaccia and the classic Neapolitan pizza, that made him famous at Bijou (awarded Pizzeria of the Year in 2017), for an exquisitely Italian journey from north to south. The pizza al padellino is baked three times, with a very long leavening at 100 degrees, then lowered to 150 degrees to bake up the crust and then again at 180 degrees. The outcome? A superb pizza that’s crispy on the outside and soft on the inside. The irresistible focaccia made with classic ingredients such as broccoli rabe and sausage or margherita reveals a delectable crispness. Last but not least, the Neapolitan pizza is airy and authentic, as it should always be. The restaurant’s cornerstones are a careful selection of raw materials sourced from independent flour milling companies and high-quality pizza toppings. The ambience is modern and elegant, the service is professional, and the wine cellar is worthy of a signature restaurant. It opened a few months ago, but for us 400° Laboratorio is already the best pizzeria in Paris.