01
The bread
Kneaded on site every morning. T65 flour, water, levain, salt, a little oil. Baked twice — a large pita first, then again to order for the crust that crackles.
Chargement
We spent six months in Berlin, eating one döner a day. Comparing the breads. Figuring out why Kadir's veal was better than the place next door.
When we came back to Gravigny, we rebuilt everything we'd learnt. The bread, we kneaded for two years before we were happy. The marinade, we tasted 80 times. The spit, we had custom-built to cook far more slowly than average.
In January 2018, we opened on Avenue Aristide Briand. One size, three sauces, six recipes. Nothing industrial to drink.
It all starts at 7am. Here are the four steps that turn raw ingredients into a döner served by 11am.
Kneaded on site every morning. T65 flour, water, levain, salt, a little oil. Baked twice — a large pita first, then again to order for the crust that crackles.
French-farmed veal. Whole yoghurt, garlic, smoked paprika, cumin, dried oregano. We massage it by hand, cover it, and leave it 24h chilled. It's the yoghurt marinade that tenderises the meat and gives it colour.
Stacked by hand every morning on our custom-built vertical spit. 18 kg of meat, 6 hours of slow flame cooking. We slice to order, never in advance.
Bread cut open, hot slices of meat, salads and red onions of the day, sauces brushed on. Served in 90 seconds at the counter. Best eaten in while it's hot.
We source through short supply chains from the shops of Gravigny. Delivered regularly, prepared on site the same day — nothing frozen, nothing industrial.
Dough kneaded on site every morning — flour, water, levain, salt. Baked twice and crisped to order.
AVS halal veal and chicken, from France. Sourced regularly from our local suppliers, never frozen.
Tomatoes, red onions, salad, white and red cabbage, parsley. Bought fresh in Gravigny and prepared the same day.
Döner blend, paprika, cumin, oregano. House sauces made on site and measured out to order.
We honour the gestures born in Kreuzberg in 1972: long marinade, vertical spit, fresh bread at every service.
French veal, market vegetables, house sauces. Nothing frozen, nothing industrial.
Bread kneaded in the morning, meat sliced to order, sauce measured out. The döner is fast, not sloppy.