What if we discovered Jamaican cuisine? That's good, she arrives in Paris at Jamrock, a new address which opens its doors at the beginning of 2025.
“Don’t worry about a thing ’cause every little thing is gonna be alright” sang Bob Marley in his time, and it is with this same philosophy of life which values patience, relaxation and respect for the natural rhythm of things that Jamrock is preparing to open its doors at the beginning of 2025, not far from Place de la Bastille. A Jamaican cuisine restaurantcarried by a young team.
Born from the contraction of 'Jam', sweet diminutive for the paradise island, and 'rock', unshakable rock, symbol of resistance and pride, Jamrock is “a standard word, forged in the crucible of reggae music, where the bass resonates like the heartbeat of Jamaica” details the team.
Behind the address hide a duo of restaurateur friends: Kelly ScaleJamaican through her mother, and Vincent Duruptas well as the Franco-Jamaican chef Camille Le Breton de La Perrière, passed through the Shangri-La and accompanied in the kitchen by Jason, a Jamaican expatriate in Paris for ten years.
The four, together, imagine a card that shines rich and plural gastronomy of Jamaicabetween heritage and modernity. And the discoveries promise to be numerous, as the Jamaican cuisine is little represented in Paris. Mythical jerk chicken, salt fish, escovitch fish, oxtail, patties, festival or even rice and peas are all recipes to try soon!
Chez Jamrockthe jerk chicken is, for example, marinated with more than ten spices, for at least 24 hours as tradition dictates. It is then cooked slowly for even cooking, before it is finished over charcoal for a crispy skin that reveals a smoky taste.
The generosity of Jamaican cuisine is also found in dishes to share, like patty (a slipper filled with spicy minced meat and melting cheese), coco bread (a brioche bread leavened with coconut, garnished with beef cooked at low temperature and tenderly shredded), chicken wings marinated with ginger and tamarind, fish fritters with sweet and sour sauce and chili peppers or even vegetable curry and grilled corn cobs, grated coconut, mayonnaise with spices for the vegetarian option.
Note that the restaurant team makes the effort to source 90% of its products in mainland France – and as soon as possible less than 200 kilometers from Paris -, with the exception of spices, rums and coffee. The tribute to the Jamaica is also found in the glasses, with a selection of cocktails and rums from the island, as well as non-alcoholic drinks: homemade lemonade, sorrel (traditional hibiscus drink from Jamaica) and other Push Cart (mint, lime , pineapple juice, ginger beer, cider vinegar).
On the decoration side, Jamrock stands out from the new Parisian restaurants with an atmosphere folk signed by designer Rudy Guénaire. A fake rock serves as a bar, the pendant lights and tables are made with giant bamboo trunks… Enough to feel like you're in a cabin by the turquoise sea.
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