Born in Marseille and trained by tradition, C\u00e9dric Toullec approaches pizza as both craft and inheritance. At Lou P\u00e9cou, his 72-hour slow-fermented sourdough and uncompromising respect for ingredients honour the lessons of his grandmother and the rituals of Proven\u00e7al markets, translated through Nova Scotian terroir. Each pizza is shaped by patience and care, allowing seasonality and simplicity to drive the menu.<\/p>\n
While rooted in tradition, Lou P\u00e9cou is equally shaped by its environment. Toullec has taken the time to understand Halifax\u2019s culinary pulse, adapting time-honoured technique to local foodways. That balance of heritage and locality has earned global acclaim: in 2025, Toullec was named the 93rd best pizzaiolo in the world, representing Canada alongside just one other chef.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Born in Marseille and trained by tradition, C\u00e9dric Toullec approaches pizza as both craft and inheritance. At Lou P\u00e9cou, his 72-hour slow-fermented sourdough and uncompromising respect for ingredients honour the lessons of his grandmother and the rituals of Proven\u00e7al markets, translated through Nova Scotian terroir. Each pizza is shaped by patience and care, allowing seasonality […]<\/p>\n","protected":false},"author":447,"featured_media":108302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"no","footnotes":""},"categories":[1467],"ppma_author":[1521],"class_list":["post-108283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink"],"acf":[],"yoast_head":"\n