Jòia Bun par Hélène Darroze

« 16 rue de la Michodière »

HÉLÈNE DARROZE'S NEW RESTAURANT OPENS ON MARCH 7, 2023

Internationally acclaimed chef Hélène Darroze will launch her latest concept in the 2nd Arrondissement in Paris, Jòia Bun, on March 7, 2023.

Located only a few hundred metres from her already popular bistro, Jòia, Jòia Bun is the result of a successful venture she explored during the Covid lockdown of 2020-21.

Hélène explains, "During the pandemic closures, my team and I launched a takeaway and delivery pop-up of premium burgers called Jòia Burger. A casual, adapted and extended offering, in line with our values and vision of gastronomy. It was a huge success, and we soon built a loyal following. When the restaurants finally reopened, we had to regretfully close it. When this new site became available at 16 Rue de la Michodière, I knew I had found the ideal location to meet the demand. I'm so pleased to bring the burgers back with the new Jòia Bun".

Modelled on an American Diner, Jòia Bun will be lively and authentic with an open kitchen and bar, mixed with a French atmosphere of elegance and warmth. Street food styled, Jòia Bun, will also offer Hélène’s vision of a burger cuisine following the same principles of her gastronomy: produce of excellent quality; respect for the season; authenticity of taste; generosity in the offering; and a combination of her signature flavours - brought from the Basque-Landes, her home region. "To make a good burger, you have to be strict about the quality of the ingredients you use", adds Hélène.

At Jòia Bun, Hélène commits to:

Source at least 95% of all produce from France. Especially core produce such as meat - even wagyu - fish or shellfish, cheese, fruit and vegetables
Use only seasonal produce (e.g. no fresh tomatoes except between June and October)
Ingredients will come exclusively from producers with whom Hélène has long-lasting relationships. In Paris, there is Huguenin for meat; in Saint-Jean de Luz Beñat for cheese; duck foie gras from Dupérier and shellfish from Kaviari
Everything will be made in-house, according to personalised recipes based on Basque-Landes region traditions. Sauces - ketchup, barbecue, mayonnaise - will also be made to bespoke recipes. Breads will be baked in-house alongside other pastries at Hélène’s flagship located 4 Rue d'Assas
Everything will be cooked to order, whether guests eat in or takeaway. Salads will be assembled and seasoned only when ordered and all packaging will be eco-responsible.

Snapshot of the menu:

Snack/appetiser: Jòia's Fried Chicken; mac and cheese croquetas
7 Jòia Bun burgers: 3 with Aubrac beef; 1 with wagyu beef; 1 with Landes yellow chicken; 1 pescetarian and 1 vegetarian. All will be accompanied by Jòia's flavourful and iconic crispy potatoes sprinkled with fried rosemary and Basque sheep cheese
3 seasonal market salads
Pudding: Cookies, Italian ice cream and a selection of maritozzi - Hélène's "guilty pleasure".

ENDS

Notes to the Editor

For further media information on Jòia Bun and Hélène Darroze herself, please contact Sophie Macdonald at LOTUS: office@lotusinternational.net Tel +44 20 7751 5812

Jòia Bun’s Address:

16 Rue de la Michodière, 75002 Paris, France

From March 7th 2023, reservations can be made on +33 1 45 74 24 94

Opening Hours:

Open 7 days a week, all year long.

During weekdays from 11.30 am to 3 pm and from 6 pm to 11 pm.

All day Saturdays and Sundays.

Prices:

Burger prices range from 14.5€ to 25€ and the exceptional "Festayre" burger is 45€.

Available for pick-up at the restaurant window and deliveries with UberEats