3 Michelin starred Chef Hélène Darroze returns to Paris with another Jòia

Internationally acclaimed chef Hélène Darroze launces her latest concept in the 2nd Arrondissement in Paris, ahead of the International Women's Day.

Hélène Darroze, a fourth-generation chef, started winning Michelin start over two decades ago, and holds the prestigious awarded The Legion of Honour, France’s highest order of merit. It is a great award to Paris that she opens a new venue, 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.

Txanguro dish ©Gurler Gulben

Hélène explains, "During the pandemic closures, 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."

Amatxi ©Gurler Gulben

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; generosity in the offering; 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", adds Hélène.

At Jòia Bun, Hélène commits to:

● Source at least 95% of all produce from France. Especially core produce

such as meat - even wagyu - fish or shellfish, cheese, fruit and vegetables

● Use only seasonal produce (e.g. no fresh tomatoes except 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