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 neighborhood between two confinements, and Rue Saint-Maur and Rue Jean-Pierre Timbaud are now on the map of the capital's most gourmet streets.

Recently, an enchanting new restaurant opened its doors at the top of rue Jean-Pierre Timbaud, headed by Angela Kong and Antoine Bernardin. The name? Bouche. And we're already telling you, several dishes devoured that evening showered us with kisses and were devilishly comforting.

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 highly original cocktail to try on the spot: the 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, devised by chef Florent Peineau. We were delighted 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 establishment's regulars - is unquestionably 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 Ranch sauce, and a rack of barbecued lamb (still 32€), delicate and served rosé, accompanied by 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 on quince in a variety of textures, roasted, in jelly, very light but also very spicy! A truly seductive address.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.