Jeremy, Le Sunken Chip, Paris

Nestled in amongst some of Paris’ best indie spots in the 10th arrondissement, the Sunken Chip is a superb French take on your local British chippie. To find out why a Frenchie would want to fraternise with the dreadful stuff of rosbifs, Sift contributor Mike Barcroft spoke to Jeremy Attuil, manager and founder of the restaurant and take-away.

As a ‘rosbif’ living in Paris for half the year, I can testify that the Sunken Chip is your local chip shop’s better looking and better dressed French cousin. First and foremost, it delivers on food; from generously battered fish to proper chunky chips and mushy peas, you won’t be left disappointed. Although the food might seem very British, the Sunken Chip is a far cry from your average Southend chippie and with it’s chic booth-style furnishings, this place stays true to its Parisian gastronomic roots (no disrespect intended for you Southend chippies).

So Jeremy, as a French guy living in Paris, why did you decide to start a restaurant based around such a British classic?

Well, the idea of doing fish and chips actually came from our other business partner James who, as a proud Englishman, really missed having access to proper fish and chips in Paris. Mika and I were at first a bit sceptical but, after showing us the good stuff in London, James had us convinced that fish and chips could really work. And that we could do it even better in Paris. The rest is history…

And yet, we English receive a fair share of criticism from the international community on behalf of our national food. As an entrepreneur involved in the food industry, what do you make of the negative stereotype that surrounds English food?

Although English food has a bad reputation in Paris, I think it’s changing, especially with the amount of very well respected English chefs here. I would also add that most food innovation comes from the big capitals. And London has certainly played its part, with big figures like Jamie Oliver and Gordon Ramsey leading the charge. There’s also such an amazing group of young English chefs based in either London or Paris, who are really pushing barriers in the food world.

Thank goodness! It’s clear to see that you and Mika have had a lot of success with the Sunken Chip and now with your new bar-restaurant, Gallina. What was your route into food as a young entrepreneur? And do you have any advice for any budding entrepreneurs in the industry?

If I had any advice to give, it would be to surround yourself with good people. Be aware that you can’t do everything yourself, so find people that have skills that complement yours. Usually the longer you know each other, the better. Even though it’s a bit cliché, you must be prepared to take risks. Of course, you must be aware of all the possible consequences, but yes, taking risks is the only way to really achieve your desires.


www.thesunkenchip.com/english/

39 Rue des Vinaigriers
Paris, 75010
+33 1 53 26 74 46


Philou

Philippe Damas is the owner behind this classic and simple restaurant. He is the creative force behind the dishes and also the guy who takes your coat at the door. His presence everywhere in the restaurant for me says ‘independent and personal’ from the moment you cross the threshold.

Philou is a typical French néo-bistro situated behind the banks of the Canal St. Martin, serving an eclectic menu. The restaurant is not at all pretentious, but operates on a strict booking system due to its popularity. So if you want a table, you MUST book.

Scribbled on two enormous, wall-covering blackboards, the menu itself adds to the décor of the interior, whilst conveniently giving every customer an equal eyeful of the starters, mains and desserts. The food is a delicate mix of French fusion in good-sized portions. Depending on your appetite you may want to operate off the two or three course set ‘formule’ (set-menu). My one tip: make sure you have a dessert. Even if you don’t have a sweet tooth, make sure you have a Philou dessert.

I’d describe the atmosphere in the restaurant as relaxed, made so by the laid-back but elegant Parisian clientele. For your sunnier days in the French capital, the outside terrace is perfect to test out their wine list, with additional windshields making it perfect for chillier times too. In summary, Philou bistro is classic, contemporary and has culinary charisma.


www.restophilou.com/

12 Avenue Richerand
75010 Paris
+33 1 42 38 00 13