5/19/2023 0 Comments Gourmet burger shop![]() ![]() We warmly recommend the Mac and Cheese croquetas which will seduce the regressive ones. Cookies, Italian ice cream and a line of maritozzo, Hélène's "guilty pleasure.All will be accompanied by Jòia's tasty and iconic crispy potatoes sprinkled with fried rosemary and Basque sheep. 7 burgers: 3 with Aubrac beef and 1 with wagyu beef (to come, as it will be short-lived depending on arrivals), 1 with Landes yellow chicken, 1 pescetarian and 1 vegetarian.Snacks to whet the appetite: Joia's Fried Chicken and mac and cheese croquetas.Where to eat out in Paris? Good addresses, discoveries and favorites by district.Good plans for the week of May 1 to 7, 2023 in Paris: free or cheap outings.Finally, the packaging will be eco-responsible to minimize the environmental impact. The ketchup, barbecue and mayonnaise sauces are made according to a unique recipe, and the bread is made and baked in the group's central pastry shop at 4 rue d'Assas, just like the pastries.Īll burgers are cooked to order and salads will be assembled and seasoned at the minute, whether ordered on site or to go. All dishes are "homemade" using personalized recipes inspired by the Basque-Landes region. ![]() To obtain the best ingredients, products will be ordered from Hélène Darroze's historical producers, such as the Huguenin house in Paris for meat, Beñat for cheese in Saint-Jean de Luz, the Dupérier house for duck foie gras, and the Kaviari house for shellfish. Products will be selected seasonally, which means that there will be no fresh tomatoes in the burgers outside the period from June to October. Indeed, Hélène Darroze is committed to ensuring that 95% of the products used in the kitchen are French, in particular the key ingredients of the burgers such as the different meats - including wagyu beef -, fish or shellfish, cheeses, fruits and vegetables. The chef's culinary vision is based on the same principles as her vision of gastronomy: quality of basic products, respect for seasons and short circuits, authenticity of tastes, generosity in the offer, all with a nod to Hélène's Basque-Landes origins. To guarantee the quality of their burgers, Hélène Darroze and her team are uncompromising about the origin and taste of the ingredients. The new place and its friendly configuration, allows everyone to find the atmosphere of American diners, lively and authentic, open to lively and inhabited rooms that are the kitchen and the bar while cohabiting with a very French atmosphere, elegant and warm. To do so, she has found the ideal place to express this new facet of Joia and to meet the insistent demand of those nostalgic for their burgers. Like Julien Sebbag and his Micho sandwiches, which now have a restaurant, Hélène Darroze is also launching her Jòia Bun. Although this activity was discontinued after the restaurants reopened, the team enjoyed adapting this street food proposition to their values and vision of gastronomy. ![]() In response to the closure of restaurants during the health crisis of 20, the chef Hélène Darroze had launched with her team a line of premium burgers called " Joia Burger ", offered for takeaway or delivery. A publication shared by sᴏʀᴛɪʀᴀᴘᴀʀɪs.ᴄᴏᴍ a more accessible cuisine that is open to all is the desire of the starred Chef by proposing a more street-food offer. ![]()
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