pizza napolitaine

vin naturel

petites chambres ouverture en 2026

pizzas du moment

• tomate San Marzano DOP, fior di latte, parmegiano, basilic (pas olives)

MARghERITA

BULLES

• Our "house bubbles" - mauzac and muscadelle from local vinificateur Samuel Baylet of la petite foulée

PAR NATHUR

• 2021/2022 unfiltered, no sulphur, old vines - 100% Pinot Noir from Domaine Bohn in Alsace

french kiss

• tomate datterini jaune, fior di latte, olives, basilic, pecorino

BRUTAL ORANGE

• 2023 skin contact, unfiltered, no sulphur - 100% Macabeu from Rousillon producer Domain Matassa

N-Doux-ya diable

• tomate San Marzano DOP, choriwo, bufala, nduja, basilic, sirop d'érable

vins en vedette

Réservations

Nous acceptons les clients sans réservation selon les disponibilités.

Les réservations sont obligatoires pour les tables de six personnes ou plus.

Contactez-nous pour les groupes et les réservations privées.

why pizza napolitaine ?

Although there are many delicious regional styles of pizza throughout the world today, Neapolitan pizza is our favourite vehicle for expression. Our dough recipe blends Italian flours with local flour from the Montricoux Mill. Alongside water, salt, and yeast, the main ingredient in our dough is time; taking between 48 and 72 hours to produce, resulting in a flavourful and digestible dough. We combine the best quality Italian ingredients with seasonal local products to honour tradition and our sense of place. An abundance of pizza is available throughout France and within our village. We aim to push it out of the category of fast takeaway food in a box and put it onto a plate and into a unique dining experience.

what is vin naturel ?

Today, this is nearly an impossible question to answer as it varies from one person to the next. The wines we select typically come directly from the producers we find a connection with. Some might be well known from our region; others more obscure from outside France, Some may grow their own grapes while others may harvest grapes grown by others and focus their work on the vinification process. Some may create wines with no filtering and zero additives while others may add a small amount of sulphites at bottling. What they all have in common is a dedication to their craft, honouring the grape and where it comes from, and bottling juice that is as joyful to drink on its own as it is with food..

where in the world ?

Saint Antonin Noble Val is a picturesque medieval village on the banks of the Aveyron River in the Tarn et Garonne department of South West France. It is surrounded by a diverse group of wine regions inhabited by an equally eclectic group of creative, passionate, multi-generational, artisans, vignerons, and farmers. We first discovered Saint Antonin Noble Val in June 2020 while on a French road trip from our home in Amsterdam. We fell in love with the region and dreamed about leaving city life behind to create a new life and business informed by our professional and personal experiences. It was from here that le houx est où was conceived.

who do we think we are ?

Petrea Davis was first exposed to natural wine in the mid-2000s while living in the Nolita neighbourhood of New York City (thanks Wine Therapy!) and working as a retail manager for Canadian shoe designer, John Fluevog, She continued to develop her palate after moving to Los Angeles and after another relocation to Amsterdam in 2018, was exposed to the European natural wine community where she earned her fundamentals under the Wine and Spirits Education and Training (WSET) program. The front of house at le houx est où is guided by her enthusiasm for natural wine, her sense of style, and ability to connect to people from all walks of life--even when she is not fluent in their language.*

Keith Manship is a Canadian/American pizza maker who became obsessed with pizza after a trip to Italy in the late nineties while working as a design assistant for John Fluevog Shoes. His first edible pizzas were baked in a hand-built oven (#forgetabootitpizzeria) in the backyard of his Los Angeles home, where he and Petrea would host weekly pizza parties and entertain the idea of taking over a hole-in-the-wall pizzeria around the corner from their house. Instead, a professional joint (ad)venture brought them to the Netherlands, where they quickly found themselves at a pandemic-induced turning point. Keith seized this moment to double down on his hobby — traveling to Napoli, Italy, and studying at the Associazione Verace Pizza Napoletana (AVPN). Upon returning to Amsterdam, he furthered his training by working under some of the best pizzaiolos and pizza chefs in the city, including Antonio Cavoto at Mangia Pizza Group and Vincenzo Onnembo at nNea Pizza.

*excusez notre french anglais, s'il vous plait