PARIS: Internationally acclaimed chef Hélène Darroze will launch her new concept Jòia Bun, tomorrow March 7 in the 2nd Arrondissement in Paris. Located only a few hundred metres from her already popular bistro, Jòia, Jòia Bun is the result of a successful venture she explored during the Covid lockdown of 2020-21.
“During the pandemic, when restaurants were closed, my team and I launched a takeaway and delivery pop-up of premium burgers called Jòia Burger. A casual, adapted and extended offering, in line with our values and vision of gastronomy. It was a huge success, and we soon built a loyal following. When the restaurants finally reopened, we had to regretfully close it. When this new site became available at 16 Rue de la Michodière, I knew I had found the ideal location to meet the demand. I’m so pleased to bring the burgers back with the new Jòia Bun,” `Hélène said.
Modelled on an American Diner, Jòia Bun will be lively and authentic with an open kitchen and bar, mixed with a French atmosphere of elegance and warmth. Street food styled, Jòia Bun, will also offer Hélène’s vision of a burger cuisine following the same principles of her gastronomy: produce of excellent quality; respect for the season; authenticity of taste; generous offerings and a combination of her signature flavours – brought from the Basque-Landes, her home region. “To make a good burger, you have to be strict about the quality of the ingredients you use”, said Hélène.
At Jòia Bun, Hélène has committed to source most of her produce from France. In fact, at least 95% of all produce will from France including core produce such as meat – even wagyu – fish or shellfish, cheese, fruit and vegetables. She has committed to use only seasonal produce which means for example that she will use only tomatoes between June and October.
Ingredients will come exclusively from producers with whom Hélène has long-lasting relationships. In Paris, there is Huguenin for meat; in Saint-Jean de Luz Beñat for cheese; duck foie gras from Dupérier and shellfish from Kaviari.
Everything will be made in-house, according to personalised recipes based on Basque-Landes region traditions. Sauces – ketchup, barbecue, mayonnaise – will also be made to bespoke recipes. Breads will be baked in-house alongside other pastries at Hélène’s flagship located 4 Rue d’Assas
Everything will be cooked to order, whether guests eat in or takeaway. Salads will be assembled and seasoned only when ordered and all packaging will be eco-responsible.
Jòia Bun’s Address: 16 Rue de la Michodière, 75002 Paris, France
Opening Hours: Open 7 days a week, all year long.During weekdays from 11.30 am to 3 pm and from 6 pm to 11 pm. All day Saturdays and Sundays.
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