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

Benoit Gaboriaud | 11/8/23, 11:47 AM

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.

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.

These news might interest you

News & Events

Reine Sammut becomes chef at Domaine Misincu in Cap Corse

Reine Sammut takes over the culinary reins at Domaine Misíncu, a haven of nature and serenity in Cap Corse. Between Provençal elegance and plant-based conviviality, she infuses La Table et au Jardin with her love of produce and people.

News & Events

Dialogues, Adrien Zedda's new restaurant in Biarritz

Chef Adrien Zedda and his accomplice Thomas Bouanich inaugurate Dialogues, a new address in Biarritz where the flavors of the vegetable garden meet the accents of the sea.

Adrien Zedda

Tables & Chefs

20 tables in the countryside

What a long winter it's been! Even if we all enjoy dining out in a cosy atmosphere, sometimes with a roaring fire to warm us up, we have to admit that we've all been waiting for spring. To celebrate the return of this season, synonymous with renewal both in the now verdant countryside and in our finally colorful plates, there's nothing like a selection of 20 tables in the countryside. On the banks of a stream, in the heart of a valley, on a flower-filled terrace, on a square in the shade of a plane tree or on the edge of a forest. enjoy the charms of these "warmly" recommended addresses. Auberge de la Grive, Aisne Nicolas and Cécilia Gautier, whom we've been following for a long time (Nicolas also has the distinction of having twice been elected Jeune Talent, in 2010 when he worked at l'Ardoise, in Ognes, then three years later when he was at the helm of Château d'Esclimont), returned to the heart of Picardy in the summer of 2023. They sold their two other restaurants, Nature and Bistrot RG, in the North of France, to create, in a magnificent country house they fell in love with (and which they now occupy), the Bistrot RG.the two of them work in pairs, facing a dozen or so customers arranged in a U-shape around a central island where the couple are busy. The menus are imposed, of course, but that's the only slight complaint the Gautiers might have. Even if the atmosphere can sometimes take a little time to warm up (it's not always easy to get along with table-mates you haven't chosen), the dishes that follow one another soon cheer up even the sorriest of spirits. The 3 toques are already very close, for the very fine char from Voulpaix lightly confit, lovage and nasturtium, the soft-steamed monkfish (wonderful flesh) with beurre blanc and girolles from Saint-Gobain and the gourmet blonde from Caillouël roasted over the embers. As you can see, Nicolas Gautier still loves working with local produce (and he talks about it with passion), and he doesn't neglect the desserts, which are very elaborate and personalized. The cellar is quite short, but very well focused. Where? 5, rue du Logis, 02300 Trosly-Loire See the Gault&Millau review ofAuberge de la Grive www.aubergedelagrive.com

News & Events

Pierre Hermé revisits the flan of his childhood in an Infiniment Chocolat version

Pierre Hermé presents a chocolate version of his childhood flan. A personal interpretation, to be discovered now in his Infiniment Chocolat boutique in Paris.

Pierre Hermé

News & Events

Does the order in which the wines are tasted matter?

Is it a good idea to drink red before white? Yes, in some cases. At the table, the crescendo of tasting can stray from the beaten path more easily than you might think.