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In Château-Landon, pizza takes on a whole new dimension thanks to one man. Eric Morieux, passionate and determined, has managed to turn his love for Neapolitan pizza into an incredible reality. With his imposing Squadra Napolitana truck, he travels the roads of Seine-et-Marne, bringing authentic flavors and contagious passion. His journey has taken him from the podiums of the French championship to the bright lights of the world championship, where his talent has shone.

How did Eric Morieux become a world champion pizza maker?

The story of Eric Morieux, a pizza enthusiast, is one of a rich and inspiring journey. At thirty, he made the bold choice to leave a conventional career to fully dedicate himself to his passion. Evolving in Seine-et-Marne, he honed his talent over the years, learning from the best, notably Guillaume Grasso, an expert in Neapolitan pizza. This transfer of knowledge allowed him to adopt a particular technique that is reflected in his delicate preparations.

Eric has not only found a profession; he has embraced a philosophy of life through his creations. For him, pizza is above all an art form, a way to please people. Every Saturday, the truck he runs with his wife Ophélie becomes a true gathering place for the residents of the southern 77 area. The enthusiasm he shares with his customers goes beyond just making pizzas; it’s a communion around a product he respects and elevates.

What techniques have allowed him to achieve excellence?

Technique is paramount in creating a pizza worthy of competition. Eric pays particular attention to it, ensuring that his dough, made with a blend of two flours, rests at room temperature for 12 to 16 hours. This gives his pizza the lightness and crispness so sought after. But Eric’s techniques don’t stop there. Know that he also applies:

• A unique oven: His oven is one of the largest set up in a truck, allowing for optimal baking.
• Local products: For each recipe, he collaborates with local producers, showcasing the local terroir.
• Secret recipes: Each creation has its personal touch that makes all the difference.

By relying on quality ingredients and mastered cooking methods, he has developed true know-how that places him at the top of competitions. This meticulousness and passion have earned him recognitions, including his recent victory as world champion by team.

What are his greatest successes as a pizzaiolo?

Participating in competitions has allowed Eric to measure himself against other pizzaiolos, but also to showcase his passion. At the world pizza championship in Menton last November, he brilliantly led his team. The results speak for themselves: world champion by team, 3^rd in individual in the Neapolitan category, 5^th for his focaccia, as well as other honorary rankings for his calzones and teglia. Each title won represents a witness to his dedication and hard work during months of preparation.

His strategy for reaching these heights? It’s not just culinary techniques that count, but also how he engages his team. His teammates, Denis and Aymeric, share the same vision: to please and explore new trends. Together, they work on creating recipes that bring a local touch, incorporating regional ingredients, which in turn refines their offer and enriches the customer experience.

What key ingredients make up his creations?

For Eric Morieux, the quality of ingredients is priceless. When it comes time to prepare his pizzas, he never spares on their selection. Here are some essential components at the base of his recipes:

• Special flours: Two types of flours that he has carefully chosen for their baking properties.
• Local products: He collaborates with producers in the area, such as the butcher/traiteur Mairet in Château-Landon.
• Italian ingredients: Cheeses and charcuterie imported directly from Italy to guarantee the authenticity of his pizzas.

Eric relies on the tapestry of flavors, a symphony of elements brought together to delight every palate. By offering this interconnection between tradition and local, he manages to capture the very essence of a pizza that is both simple and complex.

How does Eric involve his community in his projects?

The success of Eric Morieux is not only based on his culinary skills but also on his desire to integrate those around him and his community. By participating in local initiatives, he strives to involve producers and artisans in his creations. This approach allows him to forge strong ties with local actors. He often expresses this belief: “When I come to a town, it’s to involve the locals.” This translates into collaborations with farmers and suppliers.

It is crucial for Eric to ensure that every pizza served reflects the culture of the region. His actions unfold in several steps:

• Promote producers: By integrating their products into his preparations, he provides a showcase for their new talents.
• Organize events: Eric invests in projects that unite the community, often around his famous pizzas.
• Generate interest: He engages his audience with workshops, allowing participants to learn the secrets of pizza.

What is Eric’s vision for the future?

Eric Morieux and his wife Ophélie plan to continue their journey with passion. Although their truck is the heart of their activity, their vision extends beyond this platform. They do not plan to open a fixed restaurant; instead, their desire is to continue to introduce their pizzas through various locations in Seine-et-Marne. The goal remains to reach as many people as possible while keeping their model light and mobile.

They also plan to expand their impact by hiring more staff to cover the increasing demand. By collaborating with local producers, they intend to further broaden their offer while maintaining the exceptional quality that has propelled them to the top. For Eric, every pizza is not just a dish, but an opportunity to bring people together around an authentic tasting experience.

The trajectory of Eric Morieux as a world champion pizza maker in Seine-et-Marne is a true inspiration for those who dream of turning their passion into a career. After eight years of dedication, this enthusiast has managed to create a strong bond with his community through his “Squadra Napolitana” truck, where he offers authentic pizzas while honoring local producers.

His exemplary journey, enriched by the teachings of the greatest, led him to earn prestigious titles at competitions like the world championship in Menton. Eric and his team, dubbed “Les coqs enfarinés,” embody a true team spirit and creativity. Every pizza is the result of sharp expertise and meticulous attention to detail, rooted in respect for traditions while always offering a memorable culinary experience.

By sharing his passion, Eric Morieux reminds us that cooking goes far beyond the simple preparation of dishes. It is an art, a means to weave connections and celebrate the taste of local products. For him, every service is a new opportunity to delight his customers and convey this sincere passion that makes all the difference.