Acid Lactic

The story

Acid Lactic Paris: Heritage Wheat Pizzeria in the 11th

The fermentation trio behind the dough

Acid Lactic brings a distinctly scientific approach to pizza in Paris. Valentin Orgeas arrives from Fermentation Générale alongside flour specialist Cyrille Renault and former Chambre Noir pizzaiolo Dammi Welianga. This partnership transforms the kitchen into a controlled environment where naturally leavened dough takes center stage.

Signature pies and seasonal finishes

The menu favors bold flavor pairings over standard Italian dough traditions. The nduja and buffalo mozzarella pizza delivers a rich tomato base beneath melted cheese, while another option layers broccoli and white miso caramelized onions across a silky helianthus root cream. Guests typically finish with a carrot cake topped by chai-spiced whipped cream and toasted hazelnuts.

A compact room built for focused tasting

Patrons sit at a narrow counter that frames the entire preparation area. Muted wall tones and pine paneling create a quiet backdrop for the daily bread-making ritual. The steady quality of these fermented creations recently earned a spot on the Le Fooding list for 2026.