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.
TRANSLATION
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?
Paul: Nikoley.
Gabriel: Ready?
Paul: Ready.
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).
Meatza in France
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!
Where Has the CRUNCH Gone?
So Many Meatza Varieties
Nice and just the thing to have for dinner tonight!
Wow dude well done. What an honour!!!!
Hell yes, we remember meatza! It’s now a staple in my house, and the kids clamor for meat-topped meatza. A thing of beauty. And I created a Mexican version and wrote about it on Modern Paleo. http://blog.modernpaleo.com/2010/05/mexican-meatza-or-keeping-it.html
Great stuff, and I can totally see it being served at a fancy restaurant. There are so many possibilities recipe-wise, and with enough fat and protein, it’s probably like nothing the foodies have ever seen before. They’ll be tripping over themselves to proclaim how wonderful it is (because they’re all so nutrient deprived their bodies will be overpowering their mental defense-mechanisms).
Those photos are great. I hope they call it “Richard’s Meatza”.
International PALEO KING *haa!!*
“the paleo shock”- gotta love it.
Congratulations Richard. I still have to try it. Need to think about how to convince my wife to let me use the oven for this recipe
.
C’est magnifique! Bravo, Richard!
I visited Sophia-Antipolis several years ago on a business trip – wonderful setting on the mountain slope. (The ‘polis’ to which Sophia is opposite, by the way, is Nice.) And now, of course, there’s even more reason to go there.
Félicitations, Richard. T’es devenu grande étoile dans le monde ‘”paleo”. En plus, t’as donné le cadeau de “meatza” comme échange culturel pour les escargots
Wednesday Link Round up « Primal Bodybuilding // Jul 7, 2010 at 12:26
[...] Paleo’s catching on in France. [...]
Great links for the weekend! // Jul 23, 2010 at 13:02
[...] I’ve tried it yet, despite being told that it is really good. However, I was interested to see Richard Nikoley posting up a video about a restaurant in France that is embracing Paleo eating and serves up meatza which, I have to [...]