Unemployed for more than two months due to confinement, the 2011 promotion of the program "Top chef" is back in service! In ephemeral or long-lasting restaurants, everyone tries out street food with global influences.
Mory's African and Japanese street food
While waiting to open his own gourmet restaurant, MoSuke, in September, in the 14th district, Mory Sacko installs a temporary bar and restaurant on the terrace of the Palais de Tokyo, with the help of the Assembly group (Silencio, Wanderlust ...). Designed in a futuristic atmosphere by the Visual System collective, and ambiancé by a DJ's program, the place offers a menu of street food and cocktails with African and Japanese influences, dear to the former sous-chef of Thierry Marx at the Mandarin Oriental: grilled meats (zucchini yakitori), fried foods (cajun chicken and bulldog sauce), noodles (cold pepé soup, shrimp and soba), soft Japanese sandwiches (mafé aubergine katsu) and sweets (roasted pineapple, sansho pepper and coriander).
EDO. Courtyard of the Palais de Tokyo. 13, av. of President-Wilson (Paris 16th). From July 15 to October 15, 2020. Open from Tue to Sat from 6 p.m. to 2 a.m., then, from August 25, daily from 12 p.m. to 2 a.m. Card approx. 25-35 €.
Mory Sacko's street food menu for EDO Chris Saunders / Untold Stories
Mallory and Adrien's chip shop
Their "modern chip shop", named "140 °", in reference to the first bath temperature required for the Belgian specialty, had made a splash during the "War of the Restaurants" in the M6 broadcast. Never mind, here is the project that sets up on the left bank on L'Atelier, a festive ephemeral barge, urban wasteland, moored until the end of the month in the heart of Paris. Mallory Gabsi and Adrien Cachot get together to prepare authentic Belgian fries (two cooking baths at 140 ° C then 180 ° C) to dip in a beer mayonnaise or a homemade ketchup, shrimp croquettes in a potato bun and sandwiches - eggplant and smoked eel "baoguette", machine gun confit pork, coriander, mint and pickles. With that? Fresh fruit cocktails signed by Kevin Thomas (ex-OFF Paris Seine).
140 ° Street restaurant. L'Atelier barge. At the foot of the Archbishop's bridge, quai de la Tournelle (Paris 5th). From July 16 to August 1, 2020. Daily from 12 p.m. to 3 p.m. and from 7 p.m. to 11 p.m. Card approx. € 20.
Nastasia's rolls
The Le Citizen hotel, ideally located along the Saint-Martin canal, has entrusted for the summer the keys to its restaurant in Kumo, a brand specializing in “rolls”, hybrid snacks of Japanese inspiration, between burrito and maki, which constitute "a complete meal". For their ephemeral Kantine, they have just called on Nastasia Liard who has imagined three recipes for them to complement their menu: pesto salmon (black rice, smoked salmon, marinated Chinese cabbage, homemade mint pesto sauce), smoked tofu (rice turmeric yolk, smoked tofu with rosemary, marinated red cabbage, peas) and teriyaki chicken (white rice, chicken cooked at low temperature, pomegranate, yellow and green zucchini, marinated white radish, homemade teriyaki sauce).
Kantine by Kumo. The Citizen Hotel. 96, quai de Jemmapes (Paris 10th). Daily from 11 a.m. to 10 p.m. Card approx. € 15.
Diego's Mediterranean
The young chef fan of chimichurri found Jean Imbert to pilot the kitchens of ToShare, his new restaurant in Saint-Tropez imagined with Pharrell Williams. On the menu, in the garden of the White 1921 hotel, property of the LVMH group, European and Asian street food, prepared with the cream of small local producers: the langoustine spring rolls favorite of the singer, chirashi of bluefin tuna from Mediterranean and avocado, a sweet chili melon, a crispy pita with stracciatella and zucchini flowers, organic Italian ice cream ... All in an arty and celebrity atmosphere.
ToShare. White Hotel 1921 Saint-Tropez. Place des Lices (Saint-Tropez). Phone. : 04 94 45 50 50. Daily from 10h to 23h. Card approx. € 35-50.
And also
This summer, you can still taste the cuisine of the winner of the competition, David Gallienne, at the Jardin des Plumes, starred in Giverny (Eure). But also the scoundrels of Gianmarco Gorni at Goguette (Paris 11th) and the creative cuisine of Jordan Yuste at L'Arrivage (Sète).