"Toinou" and "Malou", two burgers by 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.

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.

Both burgers are available as limited editions from November 11 to December 31, 2023, at Père & Fils par Alléno, as well as at 140! in Brussels' Gare Maritime. For the "Malou" sweetbread burger: 27 euros on its own, 31 euros on the menu, and for the "Toinou" beef burger: 18 euros on its own, 22 euros on the menu.