Éric Favarel is 57 years old and he lives in Lannemezan. He is a man brimming with ideas. He is the proud owner of the pizzeria “les pizzas du Canal”.
He is a child of the country who was keen to collaborate with local producers. He works with “La truite des Pyrénées” from Lau-Balagnas, flour from the “Moulin de Ribére” for its exceptional flours, etc.
He is an autodidact, this observation, naturally led him to want to train. He wanted to consolidate his achievements by training with the pizza training school created by the great Jean-Jacques Despaux (who needs no introduction).
This essential training has strengthened her on this path. But not only that, it allowed him to improve, innovate and modernize his work.
But for that, it’s a profound reconversion for this lover of cooking.
Indeed, following the vagaries of life followed by the Covid 19 period, but above all the closure of the transport company in which he worked as a truck driver.
He has had various experiences in various professional fields. He thought carefully about his future.
Despite the ups and downs of life, this restaurant enthusiast, thanks to the full support of his wife Laurence who accompanied him during this crossing of the desert.
They find the solution and it was obvious. It didn’t take him long to convince himself.
Indeed, Éric is not a novice in the industry, far from it.
A return of 19 years back where he had launched with his pizza truck then it is with desire and passion, but also with a lot of fear that he decided again in this beautiful adventure to return to his first loves.
The adventure started following an investment and major work in part of his house. This space, dedicated to his passion, is undoubtedly a success.
Since its opening, the demand has been there and the orders have not weakened. It must be said that the menu is very extensive with its 13 pizzas on offer, plus the pizza of the month which is a great success. A variety of drinks and good typical wine such as Lambrusco are offered to accompany your tasting.
In addition, Éric is committed to a quality charter. To use only quality products, to guarantee that his dough is prepared by him and shaped by hand so that it is soft, crispy and airy and that his tomato sauce is homemade from crushed tomatoes.