Clap de fin for Croq' Michel, Michel Sarran's croque-monsieur chain

Mathilde Bourge | 8/25/23

The chef closes his Croq' Michel chain in Toulouse and Paris for good. Michel Sarran announced the end of this wonderful adventure on social networks.

The last few years have been full of twists and turns for Michel Sarran. After his surprise departure from Top Chef and the signing of three recipes for Burger King, the chef from Toulouse announced the end of Croq' Michel.

In a post on social networking sites, Michel Sarran commented on the closure of his croque-monsieur restaurant. "Croq' Michel rue des Filatiers is closing its doors for good. It's been an incredible adventure, and we'd like to thank you for your smiles, your shared moments and your loyalty throughout this delicious journey."The company's various outlets in Toulouse and Paris are also closing their doors.

Croq' Michel: a wonderful street food adventure

Everything had started well. The concept, conceived in May 2020 in Toulouse, was launched by Michel Sarran and his two daughters, Emma and Camille. Through this project, the chef wanted to share with as many people as possible the recipes for his favorite dish, the croque-monsieur, which he used to cook in duck fat for even more gourmet pleasure. Other versions, including salmon, a vegetarian option and sweet versions with banana and pear, were also available.

After a delivery-only launch in the wake of the health crisis, Croq' Michel went from strength to strength, with the opening of two stores in Toulouse and one in Paris, in the Gare de Lyon. At the beginning of 2023, another address was opened, this time in Dubai, in the United Arab Emirates. Michel Sarran didn't say whether the latter would continue.

But there's no question of giving up! The chef is still working on one project after another, and has even returned to M6, in the program La photo parfaite, hosted by Stéphane Rotenberg. In this program, different personalities take on photographic challenges, guided by the advice of professional photographers. Yet another talent for Michel Sarran!

These news might interest you

Hotels & Bed & Breakfast

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été

C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.

Hotels & Bed & Breakfast

The Hoxton sort les transats : bienvenue à La Piscine

En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.

Craftsmen & Know-How

Cette boutique française mise sur une épice que vous adorez

Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).

Craftsmen & Know-How

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)

Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !

News & Events

Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet

La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL