March 22, 2014 Paris France Europe

Miyou by Guy Martin: Michelin Style Sandwiches


Welcoming: 2/5

Food Temperature: 7/10

Ambiance / Music: 5.5/10

Menu Choice: 4/5

Food Taste: 21/30

Architecture / Interior: 5/10

Food presentation: 8/10

Service: 5/10

Value for money: 2/10

Miyou by Guy Martin is a place I have been meaning to try for some time now. Checking-in Terminal E-K of the French capital, you can't but notice the only restaurant or let's say more of a sandwicheria, called Miyou: Fine sandwiches, salads, bites and desserts created with a certain touch of luxury.
Guy Martin (born February 3, 1957) is a French chef, three stars at the Guide Michelin and one of the most important chefs in the country. He is currently the chef of the restaurant Le Grand Véfour in Paris. Guy Martin had the idea of creating an upscaled version of the normal fast food place what I see as a copy of "Pret A Manger" with a luxury touch. Guy Martin wanted to offer food aficionados something tasty, creative and light at the same time.
The place described:
  • Reach the restaurant where orange benches create a natural border separating it from the rest of the airport
  • Black relaxing chairs surround the many triangular tables constituted of light wood
  • Black and white are the two main colors: Simplicity redefined
  • The place is all surrounded by self service fridges as well as a middle table displaying the salads
  • The left side is dedicated to the drinks, juices and alcoholic beverages. The middle part is for sandwiches and the right side for fruits and yogurt
  • Choose your cravings and take a right to where the two cashiers await
  • Three welcoming staff take care of the space, displaying, cleaning and explaining
  • On the wall, you can read: Miyou, Spicy, Vegeterian, Fish, Meat, Sweet


The innovation behind the concept:
  • Sandwiches are sold in individual bags with a tight reusable sealing
  • The salads are filled in square boxes, maximizing the use of space and better shelving
  • Everything is prepared with style and fashion and decorated with passion
  • On the middle table, salt, pepper, balsamic vinegar and olive oil are complementary
  • Every order is delivered with wrapped plastic cutlery
  • The packaging is innovative


We ordered for lunch:
  • The pineapple and chicken sandwich 8,95€; is indeed in innovation filled with rich ingredients and flavors, but unfortunately it is covered by thick and chewy bread. This sandwich has an interesting addictive flavor of sweetness and chewiness while the sesame tickle your taste buds. The quality of the chicken is unique
  • Wrap gambas 12.95€: The soya leaves filled inside color the wrap, transforming it into green bread. A thick chewy bread followed by fresh crunchy soya leaves before reaching the well cooked shrimps. To top it all, a hint of sweetness provided by the mango add this touch of innovation and finesse. I personally loved it


  • The Foccacia's bread is overwhelming 10,20€; Too much bread, unpleasantly chewy. Inside two thick slices of olive oil bread are stuffed some salmon, crunchy green apples and rocket leaves juiced up with some cream cheese. What should be a perfect mix of premium ingredients is forgotten about by the the thick unpleasant bread. I couldn't but remove the upper layer to feel the ingredients
  • The Orechiette salad12,30€ is fresh and tasty
  • Chocolate eclair 5,95€: This is a very good one. A mouth watering dessert that made my day. Thin crusty dough filled with dark chocolate cream and covered with a dark chocolate frosting. Mmmm... A must try, even though it is too expensive
  • Pecan, Chocolate tart 6,30€: Awesome! A crunchy dough filled with a soothing chocolate cream and pecan nuts.
To be honest, this place is way too expensive and not worth the investment. We paid 30€ per person and left hungry. Innovation is good when simple rules are respected: We eat to satisfy our hunger and not pay money to continue lunch elsewhere, expecting to eat more of magic then simple food. Was personally disappointed.

Le Miyou, un concept de restauration rapide. 2009. from Pauline de Chassey on Vimeo.  





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