Julien Sebbag's ultra-gourmet and delicious sandwiches, which you liked so much last year in take-away format, are back this year and are to be rediscovered in a new street food address called"Micho", at 48 rue Richelieu in the 1st district of Paris.
Julien Sebbag, you already know him through his restaurants, Tortuga and Créatures which enchant us during the summer on the roof of Galeries Lafayette or Forest at the Museum of Modern Art. A young self-taught chef, he offers us a Mediterranean-influenced cuisine, where plants and spices are highlighted.
Last year, when confinement was the order of the day and indoor restaurants were at a standstill, he launched Micho, a concept of sandwiches to be delivered and taken away from the kitchens of the Fontaine Gaillan, which was a hit at the time. It must be said that these sandwiches have nothing in common. They are made with hallahs or challah, these super soft breads of Jewish origin that are similar to a brioche. They are then filled with generous toppings worked and cooked.
For this new Micho with a street-front location, the sandwiches are made by Mamiche bakery, which we love and which delivers the restaurant every morning. The room offers many seats from the counter to the tables of two, including the large family table.
For the record, Micho is the nickname given to him by his family. It was also a little play on words by the chef to warn us that the sandwiches, which are prepared hot, would arrive "half warm".
So the question now is, what do we eat there?
In addition to that, we have the Micho of the moment which changes every week according to the seasonal products and the market arrivals. We accompany these sandwiches with good plates of potatoes with paprika and aioli, roasted carrots with pesto of tops and marinated feta or raddiccio, red onions and candied pears and sesame oils.
We then finish with good cookies or pear crumble with chocolate and hazelnut.
In the evening, the spot is transformed into a bistro without fuss to taste good dishes full of love, imagined by the creative spirit of Julien Sebbag. We go there with friends to share plates full of flavors that change with the weather. You can try the ajitsuke egg, thina with marinade, pickled onion and trout egg, the beef stew simmered for 24 hours with parsnip purée, coffee, rosemary and chervil, the roasted pumpkin, almond tabbouleh, feta marinated in coriander seeds and paprika thina, or the grilled pollack shawarma, kohlrabi salad, chimichurri and cashew sauce. We are even told that exceptionally, Julien will offer his extraordinary family spaghetti bolognese dish, to die for.
Be careful, the restaurant is a real success, so we recommend you not to hang around and to go just before the opening in order not to queue too much. Have a good meal!
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
Dates and Opening Time
Starts December 6th, 2022
Location
Micho bistrot - restaurant
46 Rue de Richelieu
75001 Paris 1
Official website
micho.fr
