NEW SOUL FOOD
The New Soul Food is the first “Mixed” Food Truck with “Afro” cuisine, imagined by a family of Chefs and Pastry chefs with African, Antilles and European origins. They offer a revisited Chicken dish with 3 variations ((Afro-Caribbean, Afro-Sub-Saharan, Afropean) as well as braised fish with their truck that’s equipped with a charcoal rotisserie with brewing scents that remind us of the past.
THE BEAU CAILLOU
The flavor of Caribbean cuisine in the heart of Paris is possible thanks to Ophélie Rouffiac and Nicolas Myrtil’s food-truck. Passionate about cooking, the couple has developed an inventive Caribbean cuisine. The cooking duo offers variations of bokits and appetizers with sophisticated flavors. The Beau Caillou - the foodie halt, the culinary voyage that will transport you to the Caribbean.
Historically, the Tcha-tchan-ga is the name given to a grilled dish made by vendors in north Benin, called the “Baba”. Each corner of Africa has its name for this grilled dish. The meat pieces used for Chachenga are noble, tender and low in fat, all the while spicy so that you can travel through all of Africa: from Dahomey (Benin) to the High Volta (Burkina Faso), Togo by way of the Côte d’Or (Ghana), Mali, Ivory Coast, Senegal and Gambia.
CŒUR DE CRÊPES
The Cœur De Crêpes pasta is prepared daily using organic flour and no gluten flour for the buckwheat pancakes as well as for the crêpes, waffles and pancakes and their composition is a well kept secret! Made in the Breton tradition, the recipes are concocted using fresh and seasonal produce. The menu has grown over the years, based on our requests and wishes.