Not content with delighting this little corner of the 11th arrondissement for the past three years with their stunning Bouche, Angela Kong and Antoine Bernardin have opened Rori across the street, a little shop where you can enjoy slice pizzas, to take away or on the spot, washed down with live wines.
It was during a trip to New York that the duo fell under the spell of slice. It took them months to develop the perfect dough recipe: thin, light and crispy. Prepared with very little yeast, their dough is left to rise as long as necessary before being baked in an XXL format 60 centimeters in diameter. Each slice is then reheated before being gobbled up, American-style.
Rori chef Florent Peineau, also at Bouche, has also come up with a Sicilian-inspired dough, inspired by the Hellboy Squared from Paulie Gee's in NYC, thicker, more hydrated and sprinkled with sesame seeds. Sourcing is always impeccable, with carefully selected ingredients, as at Bouche.
There are 5 recipes to be found at Rori's: the deceptively simplistic Red Pie (5€), with secret tomato sauce, trentingrana and green pesto; the pepperoni (6.5€) in name only, the latter having been replaced by a quality Italian spicy salami; the white (5.5€), with a sauce worked like beurre blanc ; the potato (our favorite; 6€), with trentingrana, mozzarella, scamorza, potatoes and dill pickle sauce; and finally the special (6€), which changes with the seasons - at the moment, tomato sauce, mozzarella, red bell pepper, jalapenos and red pesto.
Toppings are also available to spice up your slices to taste - spiced honey, pesto, jalapenos pickles, grated parmesan, burrata - although all recipes already have their own little kick. And for those who prefer their pizzas a little thicker (what was the idea of coming here in the first place?), the grandma pepperoni pizza (8€) offers comfort with the plumper, airier dough we mentioned earlier.
But if you come to Rori's for the slices, you'll also stay for the rest of the menu, withplates to share between guests: oysters with spicy condiment (12€), seasonal vegetables and blue cheese cream (13€), naughty mozzarella and 'nduja croquette (13€) or soft serve ice cream (8€) with peach-verbena coulis and toasted almonds for dessert.
Beverages also play a major role, with a strong trend towards "living" French wines, selected by sommelier Antoine Duvignacq, who has already been working on the Bouche selection since 2021; and cocktails signed by mixologist Mathieu Obringer , including the excellent Rori's Sour (gin, yellow lemon, vanilla and basil syrup, olive oil; €13). Of course, Italian-American cocktails (Negroni Sbagliato, Manhattan, Martini, Vermouth) also have their say!
Location
Rori
96 Rue Jean-Pierre Timbaud
75011 Paris 11
Official website
www.roriparis.com
