Micho de Julien Sebbag, the restaurant is revealed in photos and video

Micho restaurant is open ! Julien Sebbag is back with his gourmet sandwiches but also new delicious plates to be discovered in his street-food bistro in the 1st district of Paris. Brioche bread and ultra-gourmet recipes, you'll love it!

Julien Sebbag's delicious, ultra-gourmet sandwiches, so popular last year in takeaway format, are back again this year, at a new street food address called"Micho", at 48 rue Richelieu in Paris's 1st arrondissement .

You already knowJulien Sebbag from his restaurants Tortuga and Créatures, which delight us during the summer months on the roof of Galeries Lafayette or Forest at the Musée d'Art Moderne. A young, self-taught chef, he offers us a Mediterranean-influenced cuisine, with a focus on plants and spices.

Micho restaurant by Julien Sebbag on video :

Last year, when confinement was the order of the day and indoor restaurants were shutting down, he launched Micho, a sandwich delivery and takeaway concept from the Fontaine Gaillan kitchens, which was a hit. It has to be said that these sandwiches have nothing in common. They're made with hallahs or challah, super-soft Jewish breads that resemble brioche. They are then topped with generous toppings that have been worked and cooked.

For this new street-front Micho, the sandwiches are made by Mamiche bakery, which we love and which delivers to the restaurant every morning. The dining room offers plenty of seating, from counters to large family tables to tables of two.

For the record, Micho is the nickname given to him by his friends and 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 now the question is, what's for dinner?

On the menu:

There are 3 signature sandwiches ranging from €12 to €15.50:

The Stew is a melt-in-the-mouth beef stew, simmered for many hours with sweet potatoes. For freshness, Julien adds red coleslaw, parsley and roasted hazelnuts. All generously drizzled with a delicious thina paprika sauce.

Micho, le nouveau restaurant street-food - sandwicherie de Julien Sebbag

The Roast, with its tender pieces of roast yellow chicken, crunchy fennel salad, chopped hard-boiled egg, pickled radish and spring onion. A homemade black garlic aioli adds character to this round, cuddly recipe.

Havita, ideal for vegetarians, brings together all the explosive flavors of Tel Aviv. In a halved hallah, a drooling mushroom omelet, labneh with garlic confit, pickled onions, chives and zaatar are served.

Add to this the Micho of the moment, which changes every week according to seasonal produce and market arrivals. We accompany these sandwiches with plates of potatoes with paprika and aioli, roasted carrots with leaf pesto and marinated feta, or raddiccio with red onions, candied pears and sesame oils.

We finish off with a delicious cookie or pear crumble with chocolate and hazelnut.

In the evening, the spot transforms into a no-frills bistro, where you can enjoy lovingly prepared dishes dreamed up by the creative mind of Julien Sebbag. It's the perfect place to sit down with friends and share plates full of flavors that change with the times. For example, ajitsuke egg, thina with marinade, pickled onion and trout egg; beef stew simmered for 24 hours, served with parsnip purée, coffee, rosemary and chervil; roasted pumpkin, almond tabbouleh, feta marinated in coriander seeds and paprika thina; or grilled pollack shawarma, kohlrabi salad, chimichurri and cashew nut sauce. We're even told that, exceptionally, Julien will be offering his extraordinary family-style spaghetti bolognaise dish, which is just to die for.

Be warned, the restaurant is a real success, so we recommend you don't hang around and get there just before opening time to avoid long queues. Enjoy your meal!

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.