Soursop is an exquisite tropical fruit. It's also the name of Julienne Ngaleu's restaurant, at the Marché des enfants rouge, where she has added a touch of red chili exoticism.
For ten years, this chef trained at the Paris School of Table Trades (EPMT), who has worked in prestigious brigades, has been mixing African and West Indian flavors under the oldest covered market in Paris.
Soursop is an invitation to discover the best-known flavors of these little-known cuisines: chicken colombo, West Indian blood sausage, vegetarian samosa, sweet potato fries, aloko, vegetarian plate, rougail sausages, beef maffé, braised sea bass, spare ribs, atchomos (gluten-free corn flour and plantain fritters).
All of this is enhanced with more or less spicy sauces and washed down with mixed rums, Reunionese and Mauritian beers or even ginger or bissap (hibiscus flower) juice.
Fan of Ousmane Sow, Dali, Pablo Picasso, the hostess, an artist herself, is also the sister of Ketty Sina who was one of Claude François' “clodettes”.
But its primary art is to introduce Afro-exotic cuisine, still lacking in consideration even if the Michelin Guide has just rewarded, for the first time since its creation in 1926, a chef from black Africa, Mory Sacko , for his restaurant MoSuke, in the 14th arrondissement.
The programmers of Carreau du Temple also celebrated the gastronomy of the African continent in September 2020 with the festival of popular cuisines Food temple. In short, a trend is emerging.
Soursop Paris
Red Children's Market
39 rue de Bretagne, 75003 Paris
Tuesday to Saturday from 8 p.m. to 20 p.m.
Sunday from 8:30 a.m. to 17 p.m.
Tel: +01 48 87 32 71
Text: Katia Barillot
22.04.21
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