This is the first time in the history of Top Chef that the winning team of the La Guerre des Restos event has opened its project in real life. Wilfried Romain , Mickael Braure and Arnaud Delvenne have just inaugurated their monomaniacal and ephemeral concept Philo Saucisse a stone's throw from République , in the same bistro setting as on TV. A word of advice: book quickly or have your fissa delivered via UberEats .
Battle cry: “Hakuna Ma Sausage”
The three friends gathered for the sportiest event of Top Chef take turns every day to lend a hand to the kitchen team, responsible for making their recipes imagined for the show. Only Parisian, it is therefore above all Wilfried who sticks to it ( the other two having their respective restaurants in the North and in Liège, editor's note ).
Fans of the M6 program know in advance what to expect: a single menu at €35 in three stages, as offered on the day of the event… As a starter, octopus and lamb sausage, lemon coriander condiment , broccoli cream, octopus, pickles and chickpeas. As a main course, the very comfy vegetable “ inverted sausage ” and hidden meat garnish hides under the aligot with a good jus. Finally, the improbable white apple pudding dessert, almond tuile, cottage cheese and caramel which will be debated.
Note for the pork refractory: “ L'Autre Menu ” with green asparagus - egg, fish & chips and “ eclair sausage ” with praline.
A hidden cocktail bar in the basement
Whether you book for two or ten, everyone has their own space. The basement, guarded by the event's mascot cow, houses a large room inspired by a butcher shop decor to be privatized, a bar in a cold room where you order a cocktail stamped Gray Goose while waiting for your table or to end dinner in a club spirit (open until 4am at the weekend!), a smoking room and even a screening room to watch Top Chef live every Wednesday evening. All right.
Until June 30 at 4 rue Rampon, Paris 11th. Reservations required on philosaucissebytopchef.fr
Also discover the marine brunch by Florian Barbarot (Top Chef) and the brand new chic bistro by Thibault Sombardier .
