Breaking away from fine-dining, internationally acclaimed chef Hélène Darroze has opened a premium burger bar called Jòia Bun that serves next-gen fast food. Jenny Southan reports
Opened on March 7 and located only a few hundred metres from her already popular bistro, Jòia, Jòia Bun is the result of a successful venture that Darroze explored during the Covid lockdown of 2020-21.Darroze says: “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 is “lively and authentic” with an open kitchen and bar, mixed with a “French atmosphere of elegance and warmth”.
As you’d expect from a Michelin-star chef, Jòia Bun won’t serve normal burgers. But they will be available for delivery via Uber Eats. Following the same principles of her gastronomy, the burgers will be made with produce of excellent quality, respect the season, have authenticity of taste, “generosity” and a combination of Darroze’s signature flavours – brought from her home in the Basque-Landes region of France.
Darroze says: “To make a good burger, you have to be strict about the quality of the ingredients you use.”
There are seven Jòia Bun burgers in total to choose from – three made with Aubrac beef; one with wagyu beef; one with Landes yellow chicken; one with fish and one plant-based.All are accompanied by Jòia’s flavourful and iconic crispy potatoes sprinkled with fried rosemary and Basque sheep cheese.
Prices range from €14.50 to €25, while her “Festayre” burger is €45.
Other dishes include fried chicken, mac and cheese croquetas, market salads, cookies, Italian ice cream and a selection of maritozzi cream buns.
At Jòia Bun, Darroze says she 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 be made according to bespoke recipes.
- Buns will be baked in-house.
- 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.