New arrivals at the Pizzeria au Feu de Bois

Initially created by Mathieu Pérucca in 2020 at the start of Covid-19, who manages the boarding house for cats “Le Mille Cats”, the Pizzeria au Feu de Bois has now been managed for many months now by Anthony Dubois. Mathieu Pérucca, a cook by training, had opened the pizzeria for economic reasons. The activity of the pension having taken over “full pot the bowls”, the latter thus wished to sell his business, especially since it was able to find its clientele. Anthony Dubois, who took over the torch, continues to make authentic and generous pizzas using fresh, local products. Remaining faithful to the menu and the identity of the initial concept, Anthony gradually added his personal touch. This jack-of-all-trades, who has known several professional lives, fully blossoms as a pizza maker.

Originally from Nord-Pas-de-Calais, this adopted Agenais produces real traditional Neapolitan pizzas with a good number of ingredients from the short circuit and organic farming. In his pizzas, the mozzarella is fresh, the flour is organic, the dough is made with spring water, and the tomato sauce is made with PDO San Marzano tomatoes. To top it off, just like the name of the pizzeria, everything is cooked using a wood-fired oven. This summer, the manager is offering new products. “The opening hours are widening. This allows both midday to welcome Estillac workers, especially those working on the Agropole, and in the evening to target more people. The terrace is moreover embellished and enlarged to offer the possibility of eating on site. A dart board is also available” explains Anthony Dubois.

Who says new, also says new pizza. The “Tonio” is therefore appearing on the menu (tomato base, candied onions, fricassee of mushrooms, parsley, ham cooked with truffles, mozzarella, organic black olives). As for the desserts, a pana cotta with limancello completes the offer made up of tiramisus and homemade chocolate mousse. The drinks are not to be outdone, as evidenced by a “lemon Peroni” (flavored beer) coming straight from Italy to discover exclusively.

The Pizzeria au Feu de Bois is now open for lunch and dinner from Wednesday to Friday from 11 a.m. to 2 p.m. and from 5 p.m. to 9.30 p.m., as well as Saturday and Sunday from 5 p.m. to 9.30 p.m.
Contact: 06 70 02 89 58

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