It all starts
at 140°
“The idea for 140° was born during my time on the show. In one of the challenges I cooked fries, but chef Christophe Hardiquest reminded me of a fundamental detail: to reach the perfect cook, the oil has to be at 140°, not 130°… a precision that has stayed with me ever since! A few weeks later, during the legendary Guerre des Restos challenge, we dreamed up a street-food concept inspired by Belgian fritkots, built around that very temperature. After the show, we wanted to bring the project to life.”
Mallory Gabsi
