@pical827 Trying supposedly the worlds best lobster roll 📍Homer Lobster, Paris #paris #france #lobsterroll #lobster #lobstergrilledcheese ♬ original sound - pical

Velvet Butter, Golden Claws: When a Sandwich Starts to Groove

In the same way Moïse Sfez transforms a simple lobster roll into an ultra‑premium icon, Breakbot’s “Make You Mine” brings that silky‑sweet groove that fits his universe perfectly — a retro‑funk vibe that slides in like warm butter on toasted brioche, a rhythm that sways with the same sensual ease as perfectly cooked lobster meat, and a feel‑good energy that mirrors Sfez’s obsession with crunch, instant pleasure, and street food elevated to an art form — as if the sandwich itself were dancing, ready to seduce every customer with the same irresistible softness as Breakbot’s track.

🎶 🦞🥖🔥🇫🇷💎🍋🧈🌊🥪🗼😋🎨 🔊 Make You Mine - Breakbot

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« La street food, c’est l’art de transformer le simple en extraordinaire. » “Street food is the art of turning the simple into the extraordinary.”

And few people embody that philosophy more boldly than Moïse Sfez, a creator who has turned a humble East Coast lobster roll into one of the most coveted, ultra‑premium bites in Paris — proof that when passion meets precision, even the simplest sandwich can become a culinary statement.

🥇 The Lobster Roll That Breaks All the Rules

Moïse Sfez’s lobster roll isn’t a sandwich — it’s a statement of intent, a crispy manifesto redefining what French street food can be. His spectacular partnership with the Royal Monceau — where he serves a caviar‑topped lobster roll at 60 euros, considered the most expensive American sandwich in France — cements a vision where luxury meets simplicity, where a buttered brioche becomes a jewel box for a noble ingredient. This culinary gesture reveals a clear ambition: elevating street food to the level of a gastronomic experience. It’s a field where Moïse excels, driven by his obsession with flavor and crunch — a signature that runs through all his culinary work. His ability to transform an American classic into a Parisian icon is what makes him a pioneer of premium street food.

🦞 A 30‑Year‑Old Entrepreneur With a Meteoric Rise

At just 30, Moïse Sfez has already built a mini‑empire: Homer Lobster, Janet, Maurice Sfez Café… three concepts inspired by American culture, three successes totaling a dozen locations in Paris, one in Saint‑Tropez, five in Dubai, and a dozen more openings planned for 2026. His group, Homer Food Group, employs nearly one hundred people and generated 13 million euros in revenue in 2025, with a target of 20 million this year. But beyond the numbers, what stands out is his ability to create trendy, delicious, instantly recognizable places. Moïse doesn’t copy — he adapts, elevates, and tells a story. And that story is one of a young entrepreneur who has eaten “a thousand lobster rolls” and can predict their taste just by looking at them — a rare, almost instinctive intuition that fuels his creative vision.

🍔 The “Hot Dog of the Sea,” Reimagined With French Precision

Moïse discovered the lobster roll in New York: “It’s kind of the hot dog of the sea,” he says. But turning it into a Parisian business required more than enthusiasm — it required respect, technique, and perfect mastery of the product. During his time with Alain Ducasse in London, he learned to shell lobster using a special machine, vacuum‑seal the meat, and cook it while preserving every aroma. He spent months perfecting the brioche bun, the homemade mayonnaise, the textures, the contrasts. This almost obsessive perfectionism is at the heart of his success. Moïse isn’t trying to make it “like in New York” — he’s trying to make it better, applying French rigor to an American symbol and creating a culinary bridge across the Atlantic.

🥪 A Simple Philosophy: Pleasure Before Rules

Moïse Sfez loves McDonald’s, chips in sandwiches, crunchy club sandwiches, and popular recipes. He loves eating with his hands, breaking rules, mixing influences. For him, street food is a space of total freedom — a playground where you can indulge without pretension. He admires Michelin‑starred chefs who draw inspiration from it, like Éric Frechon, who loved his club sandwich at Janet. He also watches popular trends, like the Tasty Crousty chain, which he finds excellent. His vision is clear: street food isn’t a lesser cuisine — it’s a cuisine of pleasure, direct, generous, sincere. And it’s this sincerity that makes him a unique kind of entrepreneur.

🌊 A Lover of Crunch, the Sea, and Childhood Memories

Behind the entrepreneur is the child: the one who grew up in a home where his mother prepared Italian buffets, grilled meats, brioches, and where his father whipped up last‑minute mayonnaise to turn leftovers into fabulous sandwiches. That’s where his love for crunch, acidity, and hot‑cold contrast was born — the criteria he still applies today. It’s also where his love for the sea took shape: lobster pasta eaten in Greece, carabineros shrimp in Spain, turbot in San Sebastian, gambero rosso in Italy. Moïse is a man of textures, sensations, memories. And it’s this sensitivity that makes his lobster roll not just a product, but a culinary emotion.

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👉 Dreaming of tasting an authentic lobster roll — the iconic East Coast sandwich? It’s right here in Paris, absolutely worth the detour… and waiting for you at: https://homerfoodgroup.com/homer-lobster

#LobsterRoll 🦞 #ParisEats 🗼 #StreetFoodLuxury 💎 #MoiseSfez 🌶️ #GourmetBrioche 🥖