Belgian star chef Mallory Gabsi, a former Top Chef contestant and owner of a Michelin-starred restaurant, has brought authentic Belgian fry culture to Paris with the opening of “140°,” a traditional fritkot in the city center. Inspired by his childhood in Hoeilaart, where fries were a weekly ritual, Gabsi aims to recreate the quintessential street-food experience found in every Belgian village. Unlike typical Belgian snack bars that often use frozen products, his establishment prides itself on fresh, homemade ingredients. The decor—featuring a large yellow counter and retro football jerseys—evokes a nostalgic, accessible atmosphere, deliberately contrasting with the elegance of his fine-dining restaurant in the 17th arrondissement. For Gabsi, this venture is about democratizing quality, ensuring that his fritkot remains affordable while honoring his cultural roots.
The chef’s meticulous approach to fry-making is where his culinary expertise truly shines. He insists on fries cut to 9–11 millimeters in thickness, double-fried to achieve the perfect crispy texture, and served in a cone with a built-in sauce well to prevent sogginess—a detail he obsessed over to maintain integrity and flavor. His signature sauces, including samurai, andalouse, and a unique ketchup spiced with cloves, reflect his commitment to authentic yet refined taste. With prices starting at €4.20 for a small cone and €10 for a burger, Gabsi emphasizes that customers pay not for his name but for the quality of French and Belgian ingredients. The fritkot also represents a strategic move, acknowledging the challenges of fine dining while embracing the growing popularity of street food as a sustainable business model. “Here, you don’t pay for my name,” he concludes. “You pay only for the quality.”
