Jòia

At Jòia, Hélène Darroze reimagines her Michelin-starred approach for everyday dining, creating a menu that celebrates seasonality, quality ingredients, and the joy of sharing. The cuisine defies simple categorization—it's French at its core but enriched by influences from the chef's travels and culinary experiences across London, New York, Italy, and her native Basque Country.

The menu reads like a greatest hits of contemporary bistrot cuisine, with each dish demonstrating Darroze's ability to elevate familiar concepts. The lobster roll brings a taste of New England to Paris, while the guacamole—prepared tableside—adds theatrical flair to a Mexican classic. Italian influences appear in carefully crafted pasta dishes, while Basque traditions shine through in preparations like the poulet du Pays basque and cochon de lait. The daily fish, often served as gravelax, showcases the chef's respect for pristine ingredients and precise technique.

Darroze's commitment to local, seasonal products drives the menu's evolution throughout the year. This isn't cuisine that relies on exotic imports or out-of-season ingredients; instead, it celebrates what's available at its peak. The burrata arrives impossibly creamy, the sashimi de thon is impeccably fresh, and vegetables receive the same careful attention as proteins.

The sharing-plate format encourages exploration and variety. Rather than committing to a single entrée, you can sample multiple preparations, experiencing different techniques and flavor profiles in one meal. This approach also makes Jòia ideal for groups, where the table becomes a canvas for culinary discovery.

Desserts deserve special mention, particularly Darroze's signature mille-crêpe au thé matcha—a stunning creation that's become an Instagram favorite while remaining genuinely delicious. The baba "signature" and pavlova aux fruits de saison demonstrate the same balance of visual appeal and flavor that defines the entire menu. These aren't just pretty plates; they're thoughtfully composed dishes that satisfy on every level.

The restaurant accommodates various dietary preferences with genuine care rather than obligation. Vegetarian, vegan, and gluten-free options appear throughout the menu, prepared with the same attention to flavor and presentation as their conventional counterparts. This inclusivity extends Darroze's cuisine to a broader audience without compromising her culinary vision.