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
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.
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