In the lively neighborhood of Belleville, just a stone’s throw from the park of the same name, Touki Bouki attracts food lovers eager for new culinary adventures. Conceptualized by restaurateur Étienne Biloa, this unconventional bistro stands out thanks to its welcoming spirit, fusion cuisine, and its passion for meeting new people.
It’s worth noting that this restaurant, open exclusively for dinner, embraces a diverse identity: here, the cuisine seamlessly blends flavors from Africa, France, and various other regions, all conveyed with a clear sense of freedom. To achieve this, Touki Bouki positions itself as a culinary stage where talents, journeys, and stories come together in a vibrant mosaic.
The current team offers a seasonal bistro menu, while over the course of the year, residencies by female chefs and guest chefs add variety—though without a fixed schedule. It’s the connections made by Etienne Biloa that set the pace, resulting in a dynamic and unpredictable lineup. Some periods feature a guest chef, while others bring the focus back to the talented in-house team.
Many culinary stars have already left their mark on Touki Bouki, including Christ Bikouedi, Malik Bouzid, and Khouloude Ben Thayer, each bringing their own unique style and influences. Currently, the restaurant showcases Matteo Legendart, a rising talent who has trained at prestigious establishments such as the Plaza Athénée and Mosuke.
Until May 2, 2026, he is showcasing a deeply personal cuisine, drawing inspiration from his roots in Italy and Martinique. A bold fusion that pushes culinary boundaries.
As soon as you arrive, a brief welcome broth, rich and subtly spiced, sets the tone and whets the appetite. The menu, intentionally concise, features 6 appetizers, 3 main courses, 2 sides, and 3 desserts, with plans to evolve throughout the residency. Of course, the ingredients invite you on a journey: raïta, ayib with kalamansi, plantains, chili sauce, guava, and hibiscus come together in a vibrant aromatic palette.
Among the standout dishes, the cacio e penja ravioli (€11) impresses with its indulgence: a baked ravioli topped with a pecorino cream sprinkled with Penja pepper, delivering a bold flavor and a generous, creamy texture. The papaya in carrozza (€18) offers a more daring twist, captivating and intriguing diners alike.
Inspired by the classic _mozzarella in carrozza_ from the Campania region (or perhaps more accurately, its Italian-American cousin), this dish turns the traditional antipasti on its head. Instead of mozzarella, it features a melt-in-your-mouth Comté cheese, with a surprising touch of green papaya nestled between slices of bread that are then fried to crispy perfection. An inventive and milder option compared to the rest of the menu, this dish embodies a fascinating blend of cultures—reflecting Matteo Legendart’s rich, dual heritage and offering a unique culinary experience.
The presence of a small terrace provides the perfect opportunity to explore the liquid side of Touki Bouki, along with its cocktail menu crafted by Léa Colla (Le Syndicat). Five inventive, exotic creations, including L’Oaxaca (mezcal, passion fruit, verjus, almonds, and Bonoua bitters), sit alongside a selection of natural wines and carefully chosen mezcals. Straddling the line between neighborhood bistrot and culinary laboratory, Touki Bouki has all it takes to surprise and delight with the seasons… and special residencies!
This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Location
Touki Bouki
68 Rue Julien Lacroix
75020 Paris 20
Official website
toukiboukibelleville.com
