The story
Clément Pascal and Kouros Bayat, a Marseille-born duo, manage the kitchen at La Ronde de l’Abbaye with precision and speed. Located just a stone’s throw from the Abbaye Saint-Victor, their small joint centers around a polished Moretti pizza oven. The pair fire up the equipment every day of the week to maintain a steady rhythm of fresh dough and rapid baking. Their dedication to consistent output and high-quality ingredients secured their spot in the 2026 Le Fooding guide.
The menu highlights specific combinations that showcase the oven's heat and the chefs' attention to detail. The Roquette stands out with a tomato sauce base enhanced by homemade arugula pesto, AOP buffalo mozzarella, Emiliano cured ham, and twenty-four-month Parmesan. Regulars often order the Moit’ Moit’, a split pie featuring salted anchovies on one half and simple cheese on the other. The Spianata piccante introduces artisan scamorza cheese for a savory depth, while the pizza of the moment shifts with the seasons to feature ingredients like yellow tomato sauce, garlic marinated anchovies, and fresh burratina from Puglia.
Diners experience a streamlined service model where orders travel straight from the oven to the customer. The compact layout encourages a relaxed pace, allowing guests to enjoy their meal while looking toward the Vieux-Port. The team embraces the local lifestyle by offering direct delivery to the beaches, ensuring the pizza remains accessible across the district. This practical approach complements the straightforward Italian cooking style, keeping the focus on flavor and freshness over formalities.
Recognition
Location
