A graduate of the Vatel school, this crazy about American culture and lobster roll has one ambition: to make you love the sandwich in all its forms
“because, done well, it's a dish in its own right”.
In 2018, he inaugurated Homer Lobster in Paris, and in the process, obtained a title of world champion.
At the end of January, he opened Janet by Homer with a pastrami which took him a year and a half to develop: wagyu beef (kosher), brining for eight to ten days, spices, steaming to preserve the tenderness.
“Quality finger food has even conquered palaces,
” he recalls.
We were the first to collaborate with the Royal Monceau.
The Peninsula, the Carlton in Cannes, the Christopher in Saint-Barth followed.
Read also
Ten (very good) cooked sandwiches to warm up your lunch breaks in Paris
On Sundays, Moïse gets up early to go to the Neuilly market.
He likes to invite family and friends over a dish of pasta accompanied, depending, on roast beef, fish, merguez... Italian or Tunisian sauce.
“I can also do roast chicken in pan-toasted country bread…
This article is for subscribers only.
You have 23% left to discover.
Cultivating your freedom is cultivating your curiosity.
Keep reading your article for 1€ the first month
I ENJOY IT
Already subscribed?
Login
/cloudfront-eu-central-1.images.arcpublishing.com/prisa/KMEYMJKESBAZBE4MRBAM4TGHIQ.jpg)
