Le Maquis by New Soul Food

At Le Maquis by New Soul Food, Chef Rudy Laine crafts a distinctive culinary experience that bridges two rich food cultures—West Africa and the Caribbean. This is New Soul Food, a term that captures the restaurant's approach to blending traditional recipes with contemporary techniques, all centered around the primal art of wood-fire cooking. The flames impart a distinctive smokiness and depth to every dish, from the signature braised chicken with herbs to the smoked lamb that fills the restaurant's famous bokits.

The menu showcases the diversity of Afro-Caribbean cuisine through carefully selected specialties. Attiéké, a traditional West African side made from fermented cassava, appears alongside Caribbean staples, creating a culinary dialogue between continents. The bokits—Caribbean sandwiches that are fried until golden and stuffed with generous portions of braised chicken or smoked lamb—represent the kind of street food elevated to restaurant quality that defines the New Soul Food philosophy. The Afro tapas selection allows diners to explore multiple flavors in one sitting, offering a gateway into the cuisine's complexity for newcomers while satisfying regulars who want to sample broadly.

Chef Laine's commitment to inclusivity extends throughout the menu. Vegetarian, vegan, and gluten-free options aren't afterthoughts but thoughtfully prepared dishes that maintain the bold flavors and satisfying textures that define the restaurant's cooking. This approach ensures that the distinctive spice profiles, the char from the wood fire, and the soul-warming quality of the food remain consistent regardless of dietary preferences.

The barbecue specialties highlight the restaurant's mastery of fire-based cooking, with meats that achieve the perfect balance of crispy exterior and tender interior. Each dish reflects the wood-fire technique that has become the restaurant's signature, delivering the kind of depth and complexity that only live-fire cooking can achieve. At an average price of €19 per person, the portions are generous and the flavors are uncompromising—this is food meant to satisfy both appetite and soul, bringing the warmth and vibrancy of Afro-Caribbean culinary traditions to the banks of the Canal Saint-Martin.