Our last dinner at Alexandre Mazzia’s had completely blown us away. So when we heard that this three-Michelin-starred chef had brought together the unlikely worlds of his cooking and street food, we obviously couldn’t resist sinking our teeth into it.

The truck is parked just a stone’s throw from his restaurant, in a quiet spot well away from the tourist trail. Here, it’s mostly locals picking up their orders and a few curious food lovers perched on the little wall that doubles as an improvised banqueting table.

On the menu that day — although the recipes change every week — the Keb’AM (toasted-seed bread, spiced chicken, marinated cucumber, chimichurri, white sauce, chilli pepper purée, celery pickles, red cabbage, speckled lettuce) and the Shuriken (toasted bread, green vegetable marmalade with satay, roasted sweet potato, smoked scamorza, dragon gel). I rarely list every single ingredient in a dish, but with a line-up this completely insane for a kebab, it felt essential.

Enough blah-blah: what does it actually taste like? Well, it’s damn good. Layers, coherence, a real signature and, despite all that complexity, plenty of pure indulgence. It’s light-years away from a traditional kebab, of course, but without ever forgetting what really matters: the sheer pleasure of getting your fingers messy and giving your taste buds a proper treat.

And those fries… The Belgian in me has to confess: they’re probably the best I’ve ever eaten. Or among the best, anyway. Let’s not get too carried away.

The bill is a little steeper than at your local kebab joint, but everything above more than justifies it. And it’s still remarkably affordable.

Final verdict: if Alexandre Mazzia ever feels like parking Michel somewhere near my place, I’ll become a regular in no time.

Michel by AM