It's all over for Jòia Bun, the restaurant that honored gourmet burgers closed its doors this Sunday, October 15! Indeed, our double Michelin-starred Chef at Marsan, made the announcement on the restaurant's Instagram account:
" Thank you for following us since Joia Bun opened, it's been a wonderful human adventure. Thank you for your smiles, your support and your encouragement. We've had a blast with you. Today we've decided to refocus on other important projects, but we'll be seeing you again soon on rue de la Michodière for equally exciting adventures. We'll keep you posted on when we expect to reopen. "
Deemed too expensive by some, a refocusing for the chef, we learn in any case that the burger adventure is coming to an end, but that another concept will soon replace it, so stay tuned for the news to come!
Our report on the opening:
Gourmet burger lovers beware: Hélène Darroze has opened a new restaurant that honors the famous specialty. Jòia Bun is the name of this bistronomic restaurant at 16 rue Michodière in the 9th arrondissement.
If you're a fan of gourmet burgers, Jòia Bun is a must. The three-starred chef has just opened a new spot in Paris's 9th arrondissement that celebrates the American-style burger, but with a Basque-Landesque twist.
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Offering a more accessible cuisine that's open to all, that's what the Michelin-starred Chef is aiming for with a more street-food offering. In response to the closure of restaurants during the health crisis of 2020 and 2021, chef Hélène Darroze and her team had launched a line of premium burgers called"Joia Burger", available for takeaway or delivery. Although this activity was discontinued after the restaurants reopened, the team enjoyed adapting this street food proposition to their values and vision of gastronomy.
Just as Julien Sebbag and his Micho sandwiches now have a restaurant, Hélène Darroze is also launching her Jòia Bun. To do so, she has found the ideal place to express this new facet of Joia and meet the insistent demand of those nostalgic for their burgers.
The new venue, with its convivial layout, allows everyone to rediscover the atmosphere of American diners, lively and authentic, open to the lively, inhabited rooms that are the kitchen and bar, while cohabiting with a very French atmosphere, elegant and warm.
To guarantee the quality of their burgers, Hélène Darroze and her team are uncompromising about the origin and taste of their ingredients. The chef's culinary vision is based on the same principles as her vision of gastronomy: quality of basic products, respect for seasons and short circuits, authenticity of taste, generosity of offer, all with a nod to Hélène's Basque-Landes origins.
Indeed, Hélène Darroze is committed to ensuring that 95% of the products used in the kitchen are French, in particular the key burger ingredients such as the various meats - including wagyu beef - fish or shellfish, cheeses, fruit and vegetables. Products will be selected according to season, which means that there will be no fresh tomatoes in the burgers outside the period from June to October.
To obtain the best ingredients, products will be ordered from Hélène Darroze's historical producers, such as Maison Huguenin in Paris for meat, Beñat for cheese in Saint-Jean de Luz, Maison Dupérier for duck foie gras, and Maison Kaviari for shellfish. All dishes are "homemade" using personalized recipes inspired by the Basque-Lais region. The ketchup, barbecue and mayonnaise sauces are made to a unique recipe, and the bread is made and baked in the group's central patisserie at 4 rue d'Assas, just like the pastries.
All burgers will be cooked to order, and salads will be assembled and seasoned à la minute, whether ordered on site or to take away. Finally, packaging will be eco-responsible to minimize environmental impact.
So, what's on the menu?
We warmly recommend the Mac and Cheese-style croquetas, which will appeal to the regressive. The fried chicken, for its part, succeeds in being both melt-in-the-mouth and crispy, and above all full of flavour with its various sauces.
As for the burgers, vegetarians will love the Amatxi Burger, featuring a steak of small spelt, smoked Basque ewe's milk cheese, button mushrooms and red onions.
For our part, we love the Jòia Burger with homemade ketchup, Aubrac beef, pimientos del piquilli, guindillas and crunchy salad.
For something a little off the beaten track, try the Oilasoa Burger with yellow Landes chicken breast marinated in ponzu and ginger, white cabbage and Tonkatsu sauce. Or the Txanguro Crab Cake Burger, with its blend of Mediterranean blue crab, radish and herbs, old-fashioned mustard and olive and lime seasoning.
We also loved the ultra-gourmet lobster salad and the crispy Jòia potatoes . Finally, we were seduced by the maritozzos with tartine dough and citrus marmalade and the decadent buckwheat and hazelnut cookies.
Burgers cost between €14.5 and €25. Find all prices and menus here. The restaurant is open every day throughout the year, from 11:30 to 15:00 and from 18:00 to 23:00 on weekdays (and will be open continuously in the near future), with no interruptions at weekends. The 48-seat restaurant offers a festive musical atmosphere with targeted playlists. You can dine alone, at the counter or with your family on large tables. As with the confinement offer, these burgers and other delicacies will be available for takeaway and delivery via Ubereats.
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
Location
Joia Bun
16 Rue de la Michodière
75009 Paris 9
Prices
Le burger: €14.5 - €25
Recommended age
For all
Official website
www.joiabunhelenedarroze.com
More information
Open from I1.30 to 15.00 and from 18.00 to 23.00 on weekdays, non-stop on Saturdays and Sundays.
