Enjoy a 4-hands, 5-chefs menu

On March 25, 2024, two talented chefs will join forces to offer a four-handed lunch and dinner. Discover their names and the menu.

Ingrid Boinet Published on 3/12/24 at 5:09 PM

A menu conceived not by one, but by two talented chefs is sure to tantalize the taste buds! For this six-part menu, unveiled at a lunch and dinner on March 25, two Gault&Millau talents will be in the spotlight. We tell you all about it.

A 5-toque lunch and dinner

Sturgeon, lobster, truffles... the products on the menu will make your mouth water. Behind this mouth-watering promise are Mallory Gabsi (3 toques - Grand de Demain 2023) of the eponymous Parisian restaurant, and Louis Festa (2 toques - Trophée Terroir d'Exception Nouvelle Aquitaine 2022) at the helm of Les Singuliers, in Saint-Astier (Dordogne).

For the first time, the two friends are preparing to cross paths in the kitchen. " I'd been following Louis on the web, and liked his mood and his cooking. Then, when we met in Megève, at Toquicimes, we talked to each other and said, 'Come on, let's do a little four-hands,'" Mallory Gabsi tells us.

In addition to their age and passion for cooking, the two chefs share the same passion for aromas, flavours and, above all, products. " We share the same passion for pleasing ourselves, because that's what our customers feel, but we also share the same desire to cook good food with good producers," emphasizes Louis Festa.

The menu in detail

Would you like a sneak preview of this famous menu? For example, you'll find Louis Festa 's signature dish of lentils and caviar, while Mallory Gabsi will be proposing a land-sea dish featuring lobster and beef.

Sturgeon / Petit Brun / Walnut (Louis Festa)

Lobster / Beef / Butternut (Mallory Gabsi)

Lentils / Caviar (Louis Festa)

Duck / Parsnip / Green Yuzu (Mallory Gabsi)

Peanut / Citrus (Louis Festa)

Truffle / Hazelnut / Chocolate (Mallory Gabsi)

The menu is to be discovered on Monday, March 25, 2024 at the Mallory Gabsi restaurant in the 17ᵉ arrondissement of Paris. And good news: the experiment will continue on Saturday June 15, in the same format, but this time at Louis Festa's restaurant in Saint-Astier (Dordogne). "The idea is to give ourselves a treat, to bring our team to another restaurant, to bring an entire dining room into our world and share our profession," concludes Mallory Gabsi.