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.
39 Rue des Vinaigriers
+33 1 53 26 74 46