The day after the final of Top Chef 2020 (which still leaves a bitter taste on our palate), some good news will perhaps cheer up somewhat disappointed viewers. The two candidates for the semi-final, Adrien Cachot and Mallory Gabsi , would have plans to open their restaurant. The latter explained to RTL Belgium :“I would like, perhaps, to open something with Adrien. He would like that too. We like the "140 degrees":we like the idea, we like the concept so I think if we think a little bit further about the concept, the idea and the place, there is a way to do something good together. »
A joint project born during the special "War of restaurants", one of the show's flagship events. Named "140°", the modern chip shop had been a great success with chefs, but also with customers. The concept ? French fries , fries, fries! Well, not only…
During this episode, the two chefs had the daunting task of creating a restaurant in just 24 hours. Concept, decoration, but above all menu , they had the good idea to turn to an essential ingredient of Belgian gastronomy (where Mallory is from):the potato. On the menu:soy-glazed eel, chlorophyll purée, shallot cream with white wine, black garlic and apples puffs / Sole cooked in hazelnut butter, mussel, mushrooms, butter sabayon and fries / Tube of phyllo dough filled with creamy potato, citrus juice vinaigrette, sweet grapefruit jelly. From the starter to the dessert, the starch was therefore the main element that made up all the dishes.
The name of the restaurant, "140°", is actually a nod to a small error by Mallory . During a test, he cooked French fries for the Hardiquest chef. (also of Belgian origin) by telling him that the perfect cooking was at 130°. To which the cook retorted with a dramatic "140°, that's the minimum for me" . A massive blow for everyone, starting with Mallory ! Still, the concept of the restaurant had been able to make up for this small error, since the two chefs had won this event. We can't wait to discover this project.
