{"id":18875,"date":"2025-11-27T12:30:00","date_gmt":"2025-11-27T11:30:00","guid":{"rendered":"https:\/\/four-ephrem.com\/pizza-fest-ephrem-partners-the-first-dimanche-a-la-friche-dedicated-to-pizza\/"},"modified":"2026-04-13T15:46:22","modified_gmt":"2026-04-13T13:46:22","slug":"pizza-fest-ephrem-partners-the-first-dimanche-a-la-friche-dedicated-to-pizza","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/pizza-fest-ephrem-partners-the-first-dimanche-a-la-friche-dedicated-to-pizza\/","title":{"rendered":"PIZZA FEST: Ephrem partners the first “Dimanche \u00e0 la Friche” dedicated to pizza"},"content":{"rendered":"\n
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On Sunday October 26, Marseille’s Friche la Belle de Mai<\/strong> hosted the first edition of “Dimanches \u00e0 la Friche”,<\/strong> a new culinary and cultural event initiated by Les Grandes Tables de la Friche<\/a><\/strong>in partnership with Sirha M\u00e9diterran\u00e9e<\/strong> and journalist \u00c9z\u00e9chiel Zerah<\/strong> <\/a>to mark the release of his book Pizza, published by Flammarion<\/a>.<\/p>\n\n

This first edition of the event, dedicated to pizza<\/strong>, brought together a wide range of gastronomic players around a universal dish, “born somewhere but belonging to everyone”.<\/p>\n\n

Pizzas cooked in our wood-fired ovens. The one at La Friche<\/a>, an Artisan 110<\/a> built on the terrace several years ago, Le Nomade 120<\/a> at Chezg\u00e9<\/strong><\/a> in business for more than 15 years, in its mythical pizza truck, in duo this time with Marine Kevork<\/a><\/strong>and our two Flambeurs Pro: Le Flambeur Pro 90<\/a> and Le Flambeur Pro 120<\/a> installed for the occasion. <\/p>\n\n

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Ephrem, your partner for wood-fired cooking<\/strong><\/mark><\/strong><\/h2>\n\n
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As a technical partner, Ephrem<\/strong> contributed to the event by making available its Flambeurs Pro<\/a> professional wood-fired ovens<\/strong>, designed and manufactured in our workshops in France. These genuine mass-produced wood-fired ovens, combining performance, precision and authenticity, were used throughout the day to support demonstrations by several renowned chefs, illustrating the mastery and richness of wood-fired cooking. Manu Barth\u00e9l\u00e9my of the restaurant Lo Pichotome<\/a><\/strong> baked his sweet pizzas, Jonh Bergmeister<\/a><\/strong> his focaccias and schiacciatas, Alix Hardy<\/strong><\/a> her pizzettes, and Guillaume from Ferments Bakery<\/a><\/strong> bakery pizzas.<\/p>\n\n\n\n

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Participants were able to discover different approaches to pizza thanks to presentations by Marthe Brejon<\/a><\/strong>, Julien Serri<\/a><\/strong>, Pierre Rigothier<\/a><\/strong> and many other talents on the French culinary scene. <\/p>\n<\/div><\/div>\n\n

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A unifying event based on taste and sharing <\/strong><\/mark><\/strong><\/h2>\n\n
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Throughout the day, visitors enjoyed a full program of culinary demonstrations, tastings, themed discussions, illustration workshops and DJ sets. This first edition was a resounding success, confirming the public’s enthusiasm for experiences combining gastronomy<\/strong>, craftsmanship<\/strong> and conviviality<\/strong>. <\/p>\n\n

Ephrem is proud to have taken part in this initiative, which promotes French craftsmanship<\/strong>, Mediterranean culinary culture<\/strong> and theauthenticity of wood-fired cooking<\/strong>.<\/p>\n\n

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\ud83d\udccd Friche la Belle de Mai – Marseille<\/strong>\ud83d\uddd3\ufe0f Sunday, October 26, 2025<\/strong><\/p>\n\n

#Ephrem #FoursEphrem #Pizza #FourABoisProfessionnel #FricheLaBelleDeMai #Marseille #CulinaryEvent #ArtisanatFran\u00e7ais #SavoirFaire #CuissonAuFeuDeBois<\/em><\/p>\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

On Sunday October 26, Marseille’s Friche la Belle de Mai hosted the first edition of “Dimanches \u00e0 la Friche”, a new culinary and cultural event initiated by Les Grandes Tables de la Frichein partnership with Sirha M\u00e9diterran\u00e9e and journalist \u00c9z\u00e9chiel Zerah to mark the release of his book Pizza, published […]<\/p>\n","protected":false},"author":490,"featured_media":18763,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"%%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"%%post_excerpt%%","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"pizza fest,dimanche \u00e0 la friche,pizza,four \u00e0 bois,Manu Barth\u00e9l\u00e9my,Jonh Bergmeister,Alix Hardy,Guillaume deFerments Bakery","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[385,387,17],"tags":[],"class_list":["post-18875","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","category-manufacture-en","category-news-ephrem"],"acf":[],"_links":{"self":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/18875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/users\/490"}],"replies":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/comments?post=18875"}],"version-history":[{"count":2,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/18875\/revisions"}],"predecessor-version":[{"id":19904,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/posts\/18875\/revisions\/19904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/media\/18763"}],"wp:attachment":[{"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/media?parent=18875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/categories?post=18875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/four-ephrem.com\/en\/wp-json\/wp\/v2\/tags?post=18875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}