Saint-Thibault: contemporary and local pizzas at Passo Pizza

From his kitchen laboratory, Antoine Icard offers contemporary and local pizzas. He created his own business: Passo Pizza. (©DR)

Bitten by the gourmet pizza virus, Antoine Icard has set up a small kitchen laboratory at the bottom of the family garden in Saint-Thibault-des-Vignes. It was a year ago, in April 2021. Faced with the success of his recipes, he very quickly created his company, Passo Pizza. Today, the 23-year-old is looking for a place to open his restaurant.

“With us, pizza is the family meeting on Friday”, explains Antoine Icard. And in the family, we have the entrepreneurial fiber. His older brother, Julien, founded Le Bon Bocal in 2017. This is where Antoine started working: “I was their first employee. His passion for catering infected me. I had left to be commercial but now, I will not see myself doing anything else”.

A pizza dough in the rules of the art

Not one to stay inactive, Antoine is looking to keep busy during confinement. “I had the opportunity to go to work at the La Bottega pizzeria in Lille. This is a quality pizzeria that puts the heart into the work! I learned everything there, I owe a lot to Gilberto D’Annunzio”.

For him, the secret of a good pizzait is above all the dough, which he prepares with care:

I prepare my dough 24 hours in advance. There are two key stages: fermentation in the open air, and maturation in the fridge. This is important because it makes it lighter and more digestible.

Antoine Icard

The result is a soft and honeycomb dough, neither too thin nor too thick. Eventually, he even plans to vary the recipes by mixing buckwheat and spelled flour: “The dough is then less salty and contains less gluten,” explains this enthusiast.

Antoine Icard wants to seduce his customers with a worked dough, contemporary recipes and local products.
Antoine Icard wants to seduce his customers with a worked dough, contemporary recipes and local products. (©DR)

Pizzas made from local products

In addition to a good dough, Antoine relies on quality productsthat he wants the most local possible.

You can’t find everything for pizza in Seine-et-Marne, but we have very good producers. The goal is to highlight this richness and reduce the environmental impact.

Antoine Icard

For the tomato sauce, for example, he works with an Italian company: “They do everything, from the seed to the sauce”. But a large part of the products come from the area. There is, of course, Seine-et-Marnaise flourwhich comes from the Précy-sur-Marne mill, cheese from the Saint-Thibault farm, Brie from Meaux and fresh cream from the 30 Arpents farm located near Ferrières-en-Brie.

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On the menu therefore: a 100% local recipe with a crème fraîche and Meaux mustard base, Brie-Yère and poultry from the Noue farm in Choisy-en-Brie.

Modern recipes to take away or deliver

With traditional know-how, Antoine Icard nevertheless wants to offer contemporary recipes, revisited. At his place, gourmets will taste pizzas with truffade and the more adventurous will soon be able to taste a pizza… with beets!

“I think beet can be a good base, rather than tomato. Always in this idea of ​​local”, considers the chef, who is still working on his recipe.

The Challenge for the Environment volunteers were also able to taste his pizzas: on the day of the event, he had a stand and offered shares to the participants.

For the Challenge for the environment, Antoine Icard and two friends graciously fed the volunteers who came for a large waste collection in the town.
For the Challenge for the environment, Antoine Icard and two friends graciously fed the volunteers who came for a large waste collection in the town. (©DR)

If he still prepares his pizzas in the laboratory he has set up at the bottom of the garden, he is actively looking for a place. But he has his conditions: “I absolutely want to be in the town hall square. I love this place, there is a lot of character,” explains the man who has always lived in Saint-Thibault. In the meantime, thanks to word-of-mouth, Passo Pizza is already working well in delivery and take-out!

Want to taste? You can have it delivered in the evenings by calling 06 01 88 25 47 or take away, lunch and dinner. Find it on Instagram and Facebook.

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