The incredible BAB sandwich in collaboration with Pauline Séné of Top Chef

Black Halla

Candidate for the 12th season of Top Chef, the very meticulous Pauline Séné takes over the kitchen of BAB Paris , the sublime brioche bar in the 8th, opened by Margaux Aycard .

The summer pheno sandwich

Their irresistible collab 'available until December 31? The Black Halla, a brioche all black coal trimmed beef cheek confit 5h, chimichurri sauce, cream cheese & mustard, pickled onions & crispy pickles and coleslaw red.

In short: the sandwich to be tested urgently at BAB at 8 rue de la Boétie, Paris 8th ... or to order !

The homemade sandwich recipe

And for those who would like to play it as a Top Chef event at home, here is Pauline Séné's recipe for simmering it yourself….

The shopping list

  • Order the Black Halla brioche bread from BAB Paris
  • 2 beef cheeks to order from the butcher
  • ½ cucumber, cut into thin slices (ideally using a Japanese mandolin)
  • ¼ red cabbage, finely sliced and seasoned with a drizzle of olive oil
  • 1 dash of rice vinegar and a few cilantro leaves
  • A handful of spinach leaves + a few fried onions + 100 gr of yellow mustard seeds.

The sauce. Boil 300 g of water, 200 g of rice vinegar and 100 g of sugar then pour over the mustard seeds. Let stand until cool. Drain and mix with 200 gr of fresh cheese such as Philadelphia.

Cooking the beef cheek. Brown the meat in oil in a large saucepan on both sides then add an onion and a roughly cut carrot so that they also color. Deglaze with a dash of wine (red or white depending on what you have in stock) then wet with water up to the height to cover the meat and the garnish . Add a bouillon cube if you have and let simmer for 5 hours. The meat should unravel when you stick a knife into it and should not resist at all. It is better to leave it a little too much than not enough in order to obtain as much softness as possible. Take the meat out of the pan and shred it using two forks (as long as it is

hot) and let cool for 15 minutes.

Chimichurri sauce. Take 1/2 bunch of flat-leaf parsley + ½ bunch of chervil + 1/2 bunch of coriander + 1 lime + 1 lemon + 1 pinch of smoked paprika + cider vinegar + a red onion . Chop the herbs in a blender then add the lemon zest and juice , a little olive oil , a chopped red onion , fleur de sel and a dash of cider vinegar . Mix the sauce with the meat.

The assembly of the sandwich. Open the bread in half, spread the pickled mustard seeds with a knife. On one side, add red cabbage salad then a good spoonful of beef cheek + chimichurri mixture. Cover with a few slices of cucumber then a few leaves of spinach leaves . Finally, sprinkle the second side of the bread with fried onions and it's ready to eat!


BAB Paris, 8 rue la Boétie, Paris 8th

Also discoverthe secret of the tasty tacos of Cali Uptown and the new bestseller of the star chef of London .

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