At the restaurant, he’s the one who entertains. Stéphane Rotenberg, presenter of “Top Chef” since the very first show, is gradually getting used to his new job: “I am also a restaurateur,” he confides to 20 Minutes, “Yes, we can say that. Or bistro, whatever you want. »
At the beginning, on the advice of Norbert Tarayre, a former candidate who contributed to the launch of Bistrots Pas Parisiens, he had simply invested part of his savings in this company which promised to open good restaurants on the other side of the ring road.
But since the launch of Top Chef le bistrot last year in Suresnes, and especially the departure of Norbert from the Prince de Galles, Stéphane Rotenberg is on the scene more often, to the point of having today become the incarnation of this chain of restaurants who knew how to find the right recipe.
35 euros per menu
“We want people to get value for their money, and to have a good time,” underlines the presenter of Top Chef. To do this, we must focus on the quality of the products, ensure volumes (140 or 150 seats) on a fairly short menu in order to maintain reasonable prices (35 euros per menu), find an identity and take care of the decor so that people want to come, and seek out customers by setting up where there is no supply”, in neighborhoods which have no, or no longer, restaurants. “I know, we’re breaking the rules a bit…” adds Stéphane Rotenberg. Nine restaurants and a bakery later, we have to admit that it works.
Former “Top Chef” candidates in the kitchen or to launch word of mouth when the restaurant opens, some, like Norbert Tarayre in the past, or Arnaud Delvenne at Papa Pool in Clamart today, the presence of the presenter of “Top Chef”, in his free time, to negotiate locations or unblock a situation with local authorities… “I am not an ambassador,” warns the presenter. More like a gondola head. » The well-known personality who does not receive money for what he does but who earns money by ensuring the success of this company in which he believes.
At the table at Coco Rocco
Before Podium, which will be the very first Parisian address of Bistrots Pas Parisiens, and will open next week in Beaugrenelle in the form of a festive spot, Stéphane Rotenberg received the press at his table at Coco Rocco, a Neapolitan-inspired trattoria open this summer in Puteaux. A charming place once the gate on the avenue is closed, with a pretty terrace and a large room where many birthdays are celebrated every evening, because of a slightly noisy, but completely charming ritual.
Stéphane Rotenberg is full of praise for the pizzas and pastas, but he admits to a weakness for the vitello tonnato, a starter made from thin slices of veal cooked at low temperature with a tuna sauce made with mayonnaise. He also ardently defends the gnocchi that Massimiliano Poli, the chef recruited with his wife in the dining room, prepares according to his grandmother’s recipe.
And the Milanaise, a real breaded veal chop, previously sliced on the bone and flattened to take on a fabulous size. The limoncello baba and tiramisu are also a delight for those who have a little room left. But after such a meal, there are few of them. Unfortunately for them.