This is really cool. You remember meatza, right? Well, one of the readers here, Paul Merino took the idea on over to a restaurant he frequents, Fratelli Pasta Bar in Sophia-Antipolis, France. The video below is of somewhat camera shy chef Gabriel Bellenger thanking me for the recipe. I’ll give you the translation of the short video below.
Fratelli Restaurant Meatza Workshop with Gabriel Bellenger from Richard Nikoley on Vimeo.
Gabriel: Richard is the guy who did it, right?
Paul: Richard Nikoley. Who popularized Meatza on his blog "Free The Animal".
Gabriel: I must prepare myself, Paul. I am not mentally ready [to record].
Paul: The paleo shock.
Gabriel: It is Richard, right?
Gabriel: Alright, we are here live from France, Sophia-Antipolis [a high-tech park immersed in Mediterranean nature], at the ‘Fratelli’ restaurant. My name is Gabriel, and I wish to thank Richard Nikoley for his Meatza recipe. Which is the newcomer of paleo in France.
Paul: Excellent. Thank you Gabriel.
Gabriel: Thanks to Paul! Thanks to Paul which was and is a customer of my restaurant, and who introduced me to the paleo. It is with him now that we have experimented with the Meatza of Richard Nikoley. So Thanks to everyone [in the US Paleo community]. We will see.
That’s just great. Wonderful. And here’s a photo of the finished product (click on it for hi-res).
Oh, and according to Paul in his email, looks like it’s going on the menu:
We are going to refine the cost structure and sourcing strategy for the ingredients, in order to make it available to everyone at a reasonable price.
Then Paul added in a subsequent email that,
The point is that when Gabriel took over the restaurant about 1 year ago, he turned this pasta bar into a… mainly salad bar. His business inclination toward fresh and healthy combination of vegetables and proteins, made me a loyal customer and made him the ideal candidate for discussing – and now progressively rolling out – paleo.
Vive le paleo en France!