Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

"Signature par Philippe Etchebest", the chef's street food project to discover

"Signature par Philippe Etchebest", the chef's street food project to discover

Pauline Masotta | 9/8/23
Disable your adblocker

The Bordeaux chef will be bringing a unique project to life around his signature dish for the Rugby World Cup. Here's what we know about "Signature by Philippe Etchebest".

It's news that will delight epicureans and street food fans alike. Chef Philippe Etchebest has just unveiled the outlines of his latest culinary project revolving around street food. From Tuesday, September 12, 2023, in Bordeaux, "Signature par Philippe Etchebest" will open its doors in the Pop Up Club.

Gastronomy at the service of street food

The Rugby World Cup? "It'salmost an excuse, but it's the right time to do it," Philippe Etchebest tells us. His desire to invest in street food is not new, and has been maturing for some time. "It's a project I had before Covid". By dint of his travels, the chef has discovered all the possibilities of tasting quality dishes on the street. So the decision to create his famous raviole with foie gras and mushrooms was an obvious one.

Philippe Etchebest has taken his raviole to the four corners of the world. "And it's a very successful dish. So why not imagine taking it to go, in a more fun way?". Until now reserved for customers of Le Quatrième Mur, this dish is now within easy reach. "It was important for me to make my signature dish accessible to everyone," he tells us enthusiastically.

An unprecedented culinary proposition on the premises or to take away

For this first street food experience, the chef has reinvented all the elements to create a restaurant dish that can be enjoyed on the go or at home. For the occasion, Philippe Etchebest thought of everyone. A 100% mushroom vegetarian version will be available.

And for those with a sweet tooth, a dessert version of the raviole has been developed: "I always like to end a meal on a sweet note, so we thought of the sweet raviole. And it works really well. In theend, it can be adapted to suit everyone's tastes".

The chef will take over the Pop Up Club, 8 Cours du 30 juillet in Bordeaux, from September 12 to 1ᵉʳ October 2023. Please note, however, that quantities will be limited.

Disable your adblocker

These news might interest you

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été
Hotels & Bed & Breakfast
Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été
C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.
The Hoxton sort les transats : bienvenue à La Piscine
Hotels & Bed & Breakfast
The Hoxton sort les transats : bienvenue à La Piscine
En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.
Cette boutique française mise sur une épice que vous adorez
Craftsmen & Know-How
Cette boutique française mise sur une épice que vous adorez
Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Craftsmen & Know-How
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
News & Events
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.
Become Partners