Philippe Etchebest opens a new restaurant for less than 20 euros

Mathieu Dubus | 5/22/24, 10:32 AM

Fans of the chef's famous raviole are in for a treat. A new Philippe Etchebest showcase, available for less than 20 euros, will open soon in his Bordeaux stronghold.

The chef, a fan of the oval ball outside the kitchen, is about to give it another go with a new restaurant. Less than a year ago, he opened his ephemeral "Signature" establishment to coincide with the Rugby World Cup in France. For three weeks, it was possible to taste the chef's emblematic signature dish at a reduced price, with delivery. This limited offer was very popular with the people of Garonne, motivating Philippe Etchebest to open a new address. With numerous shootings of the TV show "Cauchemar en Cuisine" scheduled, it was on the live set of "On va déguster" on France Inter that the chef decided to make his announcement. Alongside host and food critic François-Régis Gaudry, the Top Chef juror explained the details of the opening of his new establishment.

A resolutely accessible offering

This is the third address that the 9-toque chef will open in the Garonne prefecture. After Le Quatrième Mur (2 toques for the bistro and 3 toques for the table d'hôte) in 2015, and Maison Nouvelle (4 toques) in 2021, it's the turn of "Signature" to see the light of day. This time, the objective is entirely different. In his new restaurant on Rue de Tourny, Philippe Etchebest will not be in the pursuit of distinctions. Here, the objective is simple: to be able to enjoy the chef's cuisine for less than 20 euros.

See this post on Instagram

A publication shared by Philippe Etchebest (@chef.etchebest)

A "simple" offer, that the chef wants to be resolutely accessible, so that it can be discovered by as many people as possible. An opportunity for the curious to taste, or re-taste, his raviole of foie gras and mushroom fricassee. The dish, which brought her her first successes, will be revisited in the same way as in her short-lived restaurant, notably in a sweet format. Details of the menu and proposals are not yet known. So we'll have to be patient, as this new address is due to open this summer, in July 2024 to be precise.

These news might interest you

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.

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.

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).

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 !

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.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL