Who told that a sandwich is synonym of low quality and unhealthiness?
Today, the bad image associated to fast-foods is changing, as gastronomy professionals are getting more and more interested in the “break lunch” to make their business. This concept started in Spain, with the Fast Good, proposed by Ferran Adria. Then, considering the success of this practice, French chefs decided to do the same in Paris.
At the heart of the phenomenon, we can list the fast-food Pivano, from Lyon, which opened in 2007 a new restaurant in Paris, directed by Pascal Ducros. What got the attention is the originality of Pivano: here, original recipes coming from the chef’s brain and creativity are proposed. As an example, the sandwich “beef satay” (boeuf saté): the meat is marinated and then condiments and vegetables are added, flavored in an Asian way, between the two pieces of bread. The sandwich contains lots of tastes but is not too filling thanks to the vegetables: this is good, and what’s more, healthy! The other good point of Pivano is the selection of only fresh products: all the vegetables and fruits used, for example in gazpachos or fruits salads, are cooked that very day.
Pivano fast-food can be compared with Miyou, the fast-food created by the French star chef Guy Martin. There, things are less mixed up but what catch the attention are the high quality of the products, and the meticulous choice of excellent products, as in great restaurants: good foie gras and Kayser bread for example. And all this with a well-mastered seasoning that makes all the difference. Last but not least, all the desserts, even the creams, are home-made.
So, Pivany and Miyou are examples of places to go if you want to eat quickly without sacrificing delicacy!
Find the addresses, recipes and information on the official websites.
Pivany : www.pivano.fr
Miyou: www.atelierguymartin.com