Paying homage to its roots while embracing modernity is the ambition of Bouyon, an African restaurant recently opened in the heights of Belleville. This new address aims to "shake up the codes of Afro-descendant gastronomy". Will it succeed?
This charming table was imagined by Marvens François, Kevin Fotso Ngano and Diadié Diombana, a chef better known by his stage name, @freddyskitchen. With Bouyon, there's no question of folklore - neither on the walls nor on the plates.
The place is particularly sober and raw, with its small room overlooking the street (the window opens completely in summer, a saving grace in these hot summer months) and its friendly atmosphere typical of this popular and cosmopolitan district of Paris.
"Bouyon is a tribute to our roots. We wanted a restaurant that reflected our image: popular, demanding, proud and resolutely forward-looking," explains chef Diadié Diombana.
Bouyon's menu reveals a lively, inventive black cuisine, a blend of culinary heritage and more contemporary creations, organized around three main themes: iconic classics brilliantly revisited; hybrid creations that bring together products, flavors and spices from different African countries on the same plate; and unique inventions straight from the mind of Diadié Diombana.
Among the appetizers to share (there are many, that's the idea behind the address): plantains breaded with panko and topped with grated parmesan (9€) to dip happily in a smoked paprika mayonnaise; soft cod accras (10€) and their addictive BBQ-hibiscus sauce; marinated rump steak brochettes, coated with suya spices then charcoal-grilled (13€), not forgetting the okra (7€) and burnt bell pepper cream; one of our favorites.
For bigger appetites, Bouyon also offers a number of more substantial dishes (five to be precise), including lacquered sea bass and attiéké with hibiscus (21€), a generous, sapid dish spiced up with pikliz - a Haitian condiment - and green aïoli - the recipe for which we'd love to know; or moqueca (20€), a spicy Brazilian stew with coconut milk, vegetables and grilled prawns. When we tell you that Bouyon is the perfect proof that the cuisines of the world can be married without false note!
In the glasses, the mocktails are legion and do a good job, like this Bissap Sour (pomegranate and hibiscus iced tea, lemon juice, hibiscus syrup and chickpea mousse; €8) and this Spicy Ginja (ginger cordial, fresh apple juice, lemon and a touch of tabasco; €8).
A veritable African canteen of varied influences, Bouyon is a restaurant that lives up to its ambitions: both rooted in its roots and fully in tune with the times.
This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Dates and Opening Time
Next days
Saturday:
from 07:00 p.m. to 11:30 p.m.
Monday:
from 12:00 p.m. to 02:30 p.m.
- from 07:00 p.m. to 10:30 p.m.
Tuesday:
from 12:00 p.m. to 02:30 p.m.
- from 07:00 p.m. to 10:30 p.m.
Wednesday:
from 12:00 p.m. to 02:30 p.m.
- from 07:00 p.m. to 10:30 p.m.
Thursday:
from 12:00 p.m. to 02:30 p.m.
- from 07:00 p.m. to 10:30 p.m.
Friday:
from 12:00 p.m. to 02:30 p.m.
- from 07:00 p.m. to 11:30 p.m.
Location
Bouyon
80 Rue de Belleville
75020 Paris 20
Official website
www.bouyon.co
