How Black Parisian Chefs Serving Soul Food Are Exploring ‘Afropean’ Cuisine | Eater

"An ambitious, Canal Saint‑Martin–facing restaurant created by a former food‑truck team that seeks to invent a distinctly Afropean version of soul food by fusing West African and Antillean traditions with French culinary techniques. The multilevel menu features plates such as an Antillean coconut‑curry braised chicken with herbed sweet potatoes, a grilled‑chicken Penja‑pepper dish with basmati rice, plantains and spiced peanut sauce, a vegan corn‑and‑okra plate with attiéké, and an Afropéenne—braised chicken in a yassa‑style sauce Frenchified with grain mustard—served with attiéké mixed with confit tomatoes and herbes de Provence. Drinks and desserts lean toward subtler, lighter flavors (notably a hibiscus/raspberry/rose drink), reflecting the chef’s pastry and fine‑dining background and an intentional move away from the larger, fattier portions typical of more traditional soul‑food spots." - Alexander Hurst