Paris Boca: The First 100% Argentine Pizzeria In Paris

Just a stone’s throw from Pigalle, in the 9th arrondissement, Paris Boca has been cultivating a rare uniqueness on the Parisian gastronomic scene for five years. The capital’s first authentically Argentine pizzeria, the address stands out with a radical proposition: forget Naples to better embrace Buenos Aires. Here, there is no folklore or flashiness, just an assumed culinary identity that contrasts with classic Neapolitan tradition.

The promise holds in a few words: authenticity, generosity, and character. Unlike the Italian pizzerias that saturate Paris, Paris Boca claims a different heritage, that of Italian immigrants settled in Argentina who developed their own school of pizza. A cantina porteña transplanted to rue Pierre Fontaine, where pizza does not seek to reinvent itself but simply to respect itself.

This confidential address has now established itself as a must-visit for anyone looking to get off the beaten track. Far from fashion trends, Paris Boca bets on sincerity and taste, offering a unique culinary experience in the French capital. An invitation to a gustatory journey to Buenos Aires, without leaving the heart of Paris.

The Argentine Technique: A Pizza That Respects Itself Rather Than Reinventing Itself

This claimed uniqueness is first reflected in the technique. At the helm, Anne-Louis perpetuates a know-how inherited from Italian immigrants in Argentina, radically different from the Neapolitan approach. The dough, thick and fluffy at the core, features crispy edges thanks to controlled fermentation followed by a cold rest that sets its structure. The result: a texture that is both airy and melting, impossible to confuse with a classic Italian pizza.

The secret also lies in the two-stage baking. Anne-Louis first bakes the base with the tomato sauce alone, then adds the toppings during a second pass in the oven. This method guarantees melting cheese, never burnt. Moreover, even the mozzarella follows Argentine tradition: richer, fattier, infinitely tastier than its Italian version.

Another little-known singularity: the fainá, this chickpea pancake emblematic of Buenos Aires that is placed directly on the pizza. A detail that makes all the difference. The baking pans themselves come directly from Argentina, as if to further anchor authenticity in every gesture. Here, everything is homemade, from the dough to the fainá, without compromise or shortcuts. A technical rigor that transforms each pizza into a culinary manifesto.

The Menu: The Essentials Of Porteña Tradition

This technical rigor finds its most accomplished expression in a voluntarily tight menu. Among the specialties, the Fugazzeta stands out as the absolute signature of Paris Boca. This porteña creation hides a thick layer of cheese between two fluffy doughs, topped with candied onions and parmesan. A gourmet bomb that sums up the generous spirit of Argentine cuisine on its own.

The Napo bets on freshness with its tomato-parsley topping, while the Yankee fully assumes its regressive side: generous pepperoni and red onion pickles energize an already addictive base. Each pizza plays its part without a false note, without fashion effects.

For the chronically undecided, Paris Boca offers all its creations in a moit-moit (half-and-half) version, allowing you to compose your plate between two flavor universes. An intelligent formula that reflects the spirit of the place: authentic, but never rigid. Here, tradition is lived without dogmatism.

The portions respect Argentine standards: generous, designed to be shared or savored alone with indulgence. Each pizza tells a story, that of a neighborhood in Buenos Aires where family cantinas perpetuate recipes passed down from generation to generation. An experience that goes far beyond a simple meal.

The Complete Experience: Authentic Cantina And Porteña Atmosphere

Beyond the plate, Paris Boca cultivates an atmosphere that extends the journey. The decor evokes those cantinas of La Boca where time seems suspended: patinated wood, Argentine souvenirs hanging on the walls, old bottles of Fernet Branca that testify to a sincere passion for porteña culture. Nothing forced, no cheap folklore. Just a warm, almost family atmosphere that invites you to settle in simply.

The drinks menu respects the same requirement for authenticity. A selection of high-altitude Argentine wines accompanies the pizzas perfectly, their frank profiles dialoguing perfectly with the generosity of the toppings. But it is above all the Fernet Coca, the cult cocktail of Buenos Aires, that seals the experience. This surprising association of bitter liqueur and cola embodies the Argentine spirit: direct, uncompromising, furiously addictive.

Paris Boca welcomes its customers from Tuesday to Saturday, from 7 pm to 10:30 pm, at 32 rue Pierre Fontaine in the 9th arrondissement. The address also offers its creations for takeaway or delivery via Deliveroo, for those who wish to extend the experience at home. Five years after its opening, this cantina has established itself as an essential destination for anyone looking for a different pizza in Paris, driven by a true culinary personality.