Clap de fin for Croq' Michel, Michel Sarran's croque-monsieur chain
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
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
