Following the finale of Top Chef 2020, which left many fans disappointed, there's exciting news from semi-finalists Adrien Cachot and Mallory Gabsi: they're exploring plans to open a restaurant together. Mallory shared with RTL Belgium: "I would like, perhaps, to open something with Adrien. He would like that too. We like the '140 degrees': we like the idea, we like the concept so I think if we think a little bit further about the concept, the idea and the place, there is a way to do something good together."
This collaboration sparked during the show's iconic 'Restaurant War' challenge. Dubbed '140°', their modern fritkot (chip shop) was a hit with judges and diners alike. The core concept? French fries—elevated and central to every dish, drawing from Belgian culinary heritage where Mallory hails from.
In just 24 hours, the duo designed the concept, décor, and menu, transforming potatoes into starring ingredients. Highlights included: soy-glazed eel with chlorophyll purée, shallot cream with white wine, black garlic, and apple puffs; sole cooked in hazelnut butter with mussels, mushrooms, butter sabayon, and fries; and phyllo tubes filled with creamy potato, citrus vinaigrette, and sweet grapefruit jelly. Potatoes shone from starter to dessert.
The restaurant's name nods to a lighthearted error by Mallory. During a challenge, he fried potatoes at what he called the ideal 130° for judge Hardiquest (another Belgian chef), who quipped, "140°, that's the minimum for me." Despite the gaffe, their '140°' concept triumphed, winning the episode. Culinary enthusiasts eagerly await this venture.
