Pizzeria La Tontine

A very warm welcome, excellent pizzas, for our quick visit to this nice little village. I recommend. They agreed to make us 1 pizza with 2 different tastes for our girls, which most refuses. Great!

Are we joking or is there a hidden camera? In the television broadcasts “Cuchemar en cuisine”, one wonders how one can drift so much without realizing it. Well, at the pizzeria La Tontine, it was a nightmare in the kitchen, and a nightmare in the service. That evening, Friday, August 21, 2020, on the Annaey Basin, all the restaurants and pizzerias were complete. We had not had the time yet to go test the pizzeria with the wood fire La Tontine, which was managed by an excellent pizzaiolo, but who had spent the hand to a new stewardship. On 17/07/20, an article in the daily "Le Progrès" said: "The pizzeria the Tontine works with local producers." Marcelle and Christophe D. settled on May 3, 2019. Great: they work with local producers, and they are recruited, it’s been more than a year since they are installed. A good pizza with wood fire, um, miam! We arrive at 7:45 pm in the establishment. Already, the coronavirus mask is not put here. Then we didn’t know who to address. Behind the big counter, the pizzaiolo, Christophe D, and his wife, Marcelle D. We ask twice if we could eat tonight for two, neither one nor the other replied. He was a young man who was avachi at the end of the counter who told us, “We are here to serve, we are open for this.” The waiter? We ask him if we could drink a beer. He shows us the refrigerated cabinet “this is it, serve you”. "We don't know if we can touch health measures." There he deigns to move a little and takes note of the beers we wanted, telling us that he was going to bring them to the table, outside. He brings them to us, but... already discarded. I'm not saying anything. But this is not a young man, we open the bottles at table in front of the client. Marcelle D. brings us the pizza card. After a certain time, she returns for the order. My companion asks her that she contains Vegetarian (seasonal vegetable tomato). She answers us, “Well, I don’t remember what’s in the bag anymore” and lists some vegetables without more!!! It is ordered a 4 cheese (base tomato-bleu-chèvre-mozarella-fromage) and a Lyonnaise (base fresh cream-andouillette-onions-moutarde-olive cheese). We also order 1⁄4 red wine. It is strange, when one says that an establishment works with local producers, and that the waitress asks the question of what is in the bag! The bag of what? Frozen vegetables? Vegetables bought fresh at a time then frozen? While we are in the middle of the season of fresh vegetables available from local producers, with whom the couple D. says to work, by press? This cheese on every pizza on the map, what is it? Is it the analog or synthetic cheese, grated cheese without milk? Last but not least, 4 cheese pizza is only 3 when you look well! We had the time, indeed, to analyze, to note, to observe. At 8:45, we were still not served. Only 9 pizzas were served before us in 1 hour. A lady, who was sitting at a table passes around the table next door, to serve and serve. Then she comes to us and asks us how long we've been here. We're telling him 19:45. It has been since 7:30 pm, and it is still not served either. It is a customer who does the service! It is a neighbor who often comes to eat and is used to it to hang out like this. So to wait, she's doing the service, she's giving a hand, it's going through time. Really? So what's the young waiter for? And Marcelle D? It’s true that for a good time she’s been ventilating, brewing air, but at the efficiency level... Final Bouquet, not it’s not over! We see Christophe D. smoking while making pizzas behind the counter, on his workstation!!!! There you think you're dreaming. A remake of the film "The wing or the thigh" where a pizzaiolo, well disgusted, smokes by spreading the dough of its pizza, drops its snail in the dough, adds the ingredients above, and hop it pours the pizza in the oven with the snail for bean, not seen, nor known! Are we gonna have the surprise to find a snail in our pizza? We're not ready to know. La Lyonnaise, they had to pick her up in Lyon!! At 9:08, 2 pizzas are served to a client. At 21:20, the young "server" leaves on foot in the village, with two other pizzas to take away. He crosses our friendly "improved waitress" client who tells him about us "say these ladies and gentlemen have been there since 19:45." He answers, "see this with the boss." She asks us if we had ordered to drink, they say 1⁄4 red wine. It was again she who went to look for him and served us! We're in another world! She tells us “it is offered by the house.” “By which house, as it is she who serves, we no longer know who does what!! At 21h25, 3 extra pizzas to take away are in the hands of the young "server". But he goes up in a car with his girlfriend, and says goodbye to the regulars on the terrace, and he goes out? ! Service finished for him!! We think we're dreaming. After the departure of the 9 table next to us, there are still 8 people, 3 tables to serve, and the presumed server leaves the place!! At 9:27, my companion will see Marcelle D., and make it clear that our patience has limits. She replied, that tonight is special, because there were the musicians of the concert in rehearsal at the church and it was the bazaar. Apparently, it is the bazaar even without musicians, and every day. Two men have been at a table since 7:30. At 9:29, great, the two pizzas they ordered finally arrive at their table. Two hours for two pizzas. We thought that we had only a quarter of an hour to wait before we could enjoy good pizzas cooked with wood fire. For the pain we took 1⁄4 red wine. Quickly served by the client "server". And finally, as planned in the timing of couple D., at 9:45, our two pizzas arrived. In view of the time our inveterate smoker has spent to **** them, they will be excellent! Well ... not even, of any innommeable, with any form of biscorn that does not even fill the plate for mine. Look at the photos I attach to the review!! They're on our plate, we haven't started them yet. It is far from the beautiful pizzas that you can see on their site! For pizza "4" with 3 cheeses, goat cheese is the low-end of any supermarket. And yet, if we really want to work with local producers (tenth the press), goat cheese, it’s not what’s missing around Saint Julien Molin Molette!!! And the worst of all, the two pizzas were very salty. After this nightmare in the kitchen, we didn’t want to test any dessert, neither for quality, nor for timing, we wanted to go home, if we still had to wait an hour to see the dessert coming! We paid the note. Marcelle D. apologized for waiting, putting it on the back of the musicians. Of course, when you don’t know how to work, it’s always someone’s fault. When she leaves the facility, she asks us « otherwise it was?». My companion tells him pizza was too salty. She says it must be their cheese that is too salty. So it's a lot of like cheese. To that, Christophe D. said, “Yeah, it was gross! He is told that there are adjustments to be made. And we're leaving. Yeah. End of the nightmare in the kitchen. But the beginning of the nightmare at home. Still happy: we were not sick. But we drank 1.5 liters of water each at night. In the morning, we still had trouble leaking our thirst. Well in the end: YES! Mr. and Mrs. D.: It was gross, and with total disorganization. We do not improvise cook or pizzaiolo. You don’t respect your customers, it’s a “mouth blow”. At the rigor, it would be better for you to buy raw pizzas I don't know where, and you put them in your wood oven, without telling anyone anything, and you would be the best pizzaiolo in the world!! As long as you meet hygiene standards! Because smoking in the kitchen is unacceptable. And we must not be aware of everything. You have all the right equipment and the place you need to work well, but no, you ruin everything. Leave your place to catering professionals please.