"Toinou" and "Malou", two burgers by Yannick Alléno and Mallory Gabsi

Benoit Gaboriaud | 11/8/23

You've heard of Tintin and Snowy, but what about Toinou and Malou? These two mouth-watering burgers are the brainchild of two chefs: Yannick Alléno and Mallory Gabsi.

When multi-award-winning chef Yannick Alléno meets Mallory Gabsi, a young up-and-coming chef, the result is two burgers with character: "Toinou" and "Malou".

By combining their two unique worlds, the two chefs have inspired each other. "Mallory is a young prodigy with boundless creativity. I've had the opportunity to dine in his restaurant several times, and I've fallen in love with his cooking. He represents the ambitious and talented generation of today's young chefs, who will shape tomorrow's gastronomic scene - and who are already foreshadowing it," says Yannick Alléno, full of admiration. Nurtured by his Flemish roots and a semi-finalist in season 11 of Top Chef in 2020, Mallory Gabsi 's reputation soared in no time. In 2021, he opened 140! in Brussels, then in 2022, his eponymous gastronomic restaurant in Paris, a stone's throw from the Arc du Triomphe. Now, by teaming up with Yannick Alléno, he's offering everyone the chance to taste his daring blends, for the duration of this creation.

Géraldine Martens

Toinou" and "Malou" recipes

The first, "Toinou", is made from Jersey steak, the second, "Malou", from sweetbreads. Both are wrapped in Père & Fils' signature fry bread, emblematic of the chef's street-food address in Paris's Beaupassage district.
To accompany these two meats: shrimp, land-sea style, and a subtle blend of aromatic herbs such as sorrel, parsley, basil and shiso. It's topped with red onions, a squeeze of lemon juice, a crushed sauce and cucumber pickles.

Issue 7 of Gault&Millau hits newsstands this Thursday, November 21. Immerse yourself in the world of gastronomy, with never-before-seen trends, captivating interviews with chefs and gourmet addresses that are a must-discover.

Read