Free-standing crème brûlée

British chefs attempt a Takeover this Saturday in Paris

Free-standing crème brûlée

The latest Paris pop-up concept will debut on Saturday night March 2nd, and it’s the brain-child of two young British chefs. Jonathan Bone and Steven Ellis met while working at Restaurant Gordon Ramsey, and dream of opening their own restaurant together.

Their new project called The Takeover is an effort to show diners (and potential investors) what they can do together. After Saturday’s debut, during which they’ll take over the restaurant 17eme Parallele, they’re planning to organize additional Takeover dinners both in Paris and London within the next few months.

Bone, who has spent much of the last year cooking at Fréderic Simonin in Paris, says that pop-up dinners like this are a great way to break into the business. “In today’s market to open a restaurant is extremely hard. We’re not waiting around for someone to hand us a restaurant, we’re creating our own platform to show the world that we’re a fully functioning team.”

Part of the experiment is a pricing structure that invites diners to pay what they feel the meal was worth. Bone says this approach, which is already popular among pop-up restaurants in the UK and the US, will help them to better understand how to price their menu for an eventual restaurant.

When he and Ellis, who is still at Restaurant Gordon Ramsey, reunite to cook this weekend, they’re most excited about the fresh produce that’s available in France. “The produce available in Paris is exquisite, it is a chef’s playground,” says Bone.

Practical Details

When: Saturday March 2 at 7:30pm

Where: Restaurant 17eme Parallele at 17 rue du Colisee, 75008

Price: Matching wines will be priced, but diners will be asked to leave what they feel the food is worth.

How to book: Call Jonathan Bone at 07 87 26 11 30

Previous Coverage of Paris Pop-Ups

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