Bouche, a very attractive restaurant in the 11th arrondissement

The Folie-Méricourt district is home to an attractive new restaurant, Bouche, designed by Angela Kong and Antoine Bernardin, with chef Florent Peineau in the kitchen.

The heart of the 11th arrondissement continues to welcome new restaurants. Over the past few months, Alexandre Marchon 's restaurant Marchon and restaurant MAD have brightened up the district between two confinements, and rue Saint-Maur and rue Jean-Pierre Timbaud are now on the map of the capital's most gourmet streets.

Angela Kong and Antoine Bernardin have recently opened an enchanting new restaurant at the top of Rue Jean-Pierre Timbaud. What's it called? Bouche. And we can already tell you that several of the dishes we devoured that evening showered us with kisses and gave us a devilish sense of comfort.

Bouche's decor features scraped walls, concrete floors, raw materials and a room with a large dining table that can be made private, so you can invite your friends and feel right at home. And to toast your guests, here's a most original cocktail to try on the spot: Slushy (Mezcal, watermelon, basil, lime; 13€) to be slurped like a granita.

On the plate, seasonal produce and recipes refined according to mood and market, dreamed up by chef Florent Peineau. We were thrilled by this inspired, well-traveled cuisine, starting with this beautiful slice of black pudding (11€), snacked to perfection and therefore super-crisp; and this fabulous roasted squash (12€) with an airy Fourme d'Ambert cream and sorrel to bring a little acidity to this very gourmet dish.

But THE dish not to be missed - and which has already won rave reviews from all the regulars - is without doubt the Gua Bao (14€) with bread as light as a homemade cloud, crispy Korean Fried Chicken and peanuts. Quite simply, we loved this lightly spiced marvel so much that we recommended a second one to share!

Next up, a selection of potatoes from the Ile de Ré (8€) dipped in a Ranch sauce, and a rack of barbecued lamb (still 32€), served rosé, with chard, pistachio and scamorza - which we would have liked to have been even more present.

We're also delighted by the desserts: a Bourdalou tart (10€) with a bread and rosemary siphon, and a dessert based around quince in a variety of textures, roasted, in jelly, very light but, beware, also very spicy! A truly seductive address.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.