Hugo and Julie © GP
The Djougo bistro? A simple and welcoming street corner bistro imagined by Julie Coutant and Hugo Melin, a dynamic and determined young couple. They mixed their two first names for the brand, creating a modern and gourmet haven with its exposed stones, its contemporary lighting fixtures, its large wooden counter which seems to watch over the room, its comfortable benches.
Marrow bone © GP
Their point? To please everyone, without pretension, but with quality products, well-sourced dishes, all not far from l'Etoile and at the foot of Avenue Carnot. The changing dishes (priced at €20) according to an eclectic weekly schedule, reflecting the market and the spirit of the times, are coupled with a choice of fine meats, matured or not, selected from “ All Meat« .
Perfect egg and mushrooms © GP
Any examples of what they serve here? Full-bodied corn soup with smoked paprika oil and popcorn, salmon gravlax with lemon dill cream, perfect egg with shiitake duxelles, oyster mushrooms and pancetta or even nicely cooked and artfully presented marrow bones make for choice hors d'oeuvres. To which we add the revisited black pudding from the late Christian Parra.
Corn soup © GP
For dishes, fillet of sea bream with beets, Granny Smith and cream cheese, “chuck flap” (tender beef rib), with homemade fries, chimichuri sauce, chicken supreme cooked at low temperature with creamy polenta and its zaatar chicken sauce ensures with prettiness.
Chuck flap, frites, chimichurri © GP
The wines by the glass (from Languedoc, from the Rhône valley) are priced without malice. And, in a bottle, the chinon “Les Perruches”, clay & flint, from Domaine Lambert, with a hint of greenness on the palate, in 2021, is easy to drink.
Low temperature chicken, creamy polenta© GP
In finethe rich salted butter caramel lost brioche and vanilla ice cream, the cheeky chocolate ganache with a saffron sauce and fried capers or the fresh roasted pineapple, vanilla ice cream, kadaïf and spice caramel allow you to finish the meal with deliciousness without being heavy.
French brioche, caramel, vanilla ice cream © GP
Bistro Djougo
15 Rue d’Armaillé
Paris 17th
Such. : 09 86 18 45 50
Weekly closing. : sun.
Carte : 50 €.
Métr (near): Etoile, Ternes.
Site : www.bistrodjougo.fr
