With a new chef at the helm, with 30 years' experience in the restaurant business, Stéphane decided to give the Babbo pizzeria a new lease of life.

Refurbished and brought up to date, the establishment has nevertheless retained what made it original: wood-fired cooking for its meats, fish and artisanal pizzas with fine, crispy pasta. "From starters to desserts, all our food is homemade," says this former Toulon businessman who fell in love with the area.