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.
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!