The French-Mauritian chef, who has run Le Bec Salé restaurant in Paris, has just opened Le Bouillon Romainville in the town of Seine-Saint-Denis. “We wanted to bring a little touch of Mauritius by offering these dishes to our customers, while leaving plenty of room for traditional broth recipes,” explains the 45-year-old restaurateur who, to carry out this project, transformed the location of a former restaurant that had been closed for three years.
“Current trend”: storm-tossed Paris, broth groups take over the city’s outskirts
