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The best shawarma is – drumroll – French!

Not convinced? Let me prove it to you:

In the Opera district in Paris there are many street food options, including several little shops offering shawarma to the locals and tourists. One of those (Grillé, located on rue Saint Augustin) clearly stands out for a variety of reasons:

1. They only use suckling veal, six months old, which was fed only milk.

2. The meat carries a “Label Rouge” (a very respected label in France to attest the origin of the product), from the L’Aveyron area, with full disclosure of the butcher (Hugo Desnoyer) and the farm.

3. Homemade dough (they call it “galette”; very similar to pita bread), with a mix of spelt flour “bio” label (épautre) and white wheat flour, that is cooked on the side in a small oven and is piping hot and fresh.

4. Finally, to keep it simple, there are only four sauces to choose from. The bestseller is a horseradish white sauce, but on offer are also tahina, pea sauce and a green tomato blend.

There are always two sides to the globalized world – adapt or standardize. In my opinion, to standardize a taste would make the world of food a poorer place. It is so inspiring that the Parisian clientele is open to taste what the world has to offer. This little shop took the best from Middle Eastern cooking techniques, the “street food” way of eating and magnified it with the sourcing of top local products and a smart adaptation of the recipes to the local taste. 

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