In the last week, Al Jazeera’s French-language team has visited a few pizza shops in the city of Le Mans, in France, to taste the best pizzas in the country.
The Michelin-starred restaurant is called Le Mans Pizza, and its owner is Philippe Moureaux, an experienced chef who was raised in a family that started out as small-scale bread-makers in their hometown of Le Havre, in the northern French region of Picardy.
He is also one of France’s top chefs.
But the villa that houses the restaurant was never meant to be a restaurant.
Instead, it was created as a temporary residence for Moureux and his family in the summer of 2014, after he and his wife, Léa, moved to Le Mans.
The three of them now own a restaurant that is more than 40% leased, and is used for the weekend and for events such as weddings, birthday parties and other social occasions.
The chef, who is originally from France’s north, says that he has been dreaming of a pizza villa for a long time.
“I wanted a place that was my home for so long,” he says.
“It was never planned to become a restaurant, but I think now it’s just a temporary place.”
Moureau’s pizza restaurant is named after the small village of Le Marche, in which he grew up.
His father, Jean Moureault, who had a restaurant in Le Marches, also owned the villas that became a tourist attraction in the town.
“When I was younger, my father and I used to go to this little village in Picardy called Le Marques,” he explains.
“My father told me it was a place where he and my brothers and sisters grew up, and that it was home for the kids of the area.”
“Le Marques was the most beautiful place I ever lived, it’s beautiful, with beautiful mountains and valleys.
I was always told that it’s the most lovely place to live in France.”
As a child, Moureaus family lived in the area.
He remembers that the village was a small town that had around 80 houses, and had no electricity.
It was also where the family had their first barbecue, which they would cook for their parents every Saturday.
The first pizza restaurant to open up in Le Mans is now a well-known restaurant, and one that many people associate with Moureaucas family.
The pizzas that Moureauns family has made are renowned in the French restaurant world, and they have become some of the best in the entire world.
In recent years, Moures has opened several pizzas around the world.
“There’s nothing that comes close to the pizzas we make here,” Moureafaux says.
He believes that there is one thing that makes Le Mans pizza different.
“The pizza has to be the best,” he said.
“You can’t compare it to anything else.”
The pizzeria serves an eclectic menu of pizzas, from traditional Italian to pizzas made from gluten-free ingredients.
In addition to pizza, Moureeaux also serves chicken, shrimp, fish and pork.
He uses fresh, local ingredients, and the pizza is made to order.
“Pizza is my passion,” Moures says.
But he also says that his pizza is not for everyone.
“If you want something different, you have to ask us,” he told Al Jazeera.
“And that’s not always easy.”
The restaurant also offers a small selection of desserts.
“We have a dessert menu for everyone, it doesn’t just be about pizza,” Moureau explains.
The menu is simple, but the pizzeria offers plenty of toppings.
“To make a good pizza, we have to cook our ingredients well,” he added.
“That’s why we have such a good selection.”
And when it comes to pizzabuses, Moureyaux is the go-to guy.
“They have so many pizzas to choose from.
And they come in a variety of sizes,” he notes.
“All our pizzas come with a note on the package saying how much you can eat, or how many you can order.”
The owner of the pizzar is also a good chef, and he takes great pride in his pizzas.
“People say the pizzadomas [from the restaurant] are not bad, but in my opinion, the best ones are the ones made with cheese,” he explained.
“Because you don’t get the cheese in a regular pizza.
But, while he’s proud of his pizzadoms, Mourieaux admits that it is not enough to have a good restaurant. “
For me, the main thing is to serve the best.”
But, while he’s proud of his pizzadoms, Mourieaux admits that it is not enough to have a good restaurant.
“Our business is not going to last forever, because you have so much work,” he