RÉSIDENCES À VENIR
CHEF FRANCISCO XAVIER GUZMAN
A Culinary Journey from California to Mexico.
Born in Los Angeles and raised in Morelia, Michoacán, Francisco Xavier Guzmán’s culinary journey has always been guided by a deep connection to ingredients, culture, and the land. His passion for cooking ignited at the age of 14, inspired by the rich flavors of his Mexican heritage and the vibrant tapestry of dishes that brought people together around his family’s table.
After completing his formal training in Morelia, Francisco returned to the US, where he immersed himself in the fast-paced world of fine dining California became his classroom, where he honed his craft at some of the most renowned restaurants in the country, including Atelier Crenn, Californios SF, and The Willows Inn These kitchens instilled in him a reverence for seasonality, a commitment to sourcing directly from farmers, and the belief that every dish tells a story.
Returning to Mexico was both a homecoming and a new chapter Inspired by his experiences, Francisco began traveling across the country, from the vibrant markets of Mexico City to the coastal fishing villages of Zihuatanejo and the rugged landscapes of Baja California Cooking in places like Tijuana, Ensenada, and Morelia allowed him to reconnect with his roots while embracing the diversity of Mexico’s culinary regions.
In every city, he fostered relationships with local farmers, fishermen, and ranchers, exploring the country’s bounty and letting unfolds the land guide his menus. From the earthy richness of Michoacán’s cornfields to the fresh catch of Baja’s shores, Francisco’s cooking became a celebration of Mexico’s terroir, merging traditional methods with the techniques he mastered abroad.
Now based in Mexico City, Francisco is shaping a new era of contemporary Mexican cuisine As acting Chef de Cuisine at EM Restaurant, he contributed to earning a Michelin star, blending modern Japanese influences with Mexico’s culinary heritage. His pop-up collaborations and projects, like the forthcoming Luisa, reflect his desire to share the warmth of his childhood table with the world.
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CHEF CHRIST BIKOUEDI
Le natif de Pointe-Noire (Congo), Christ Bikouedi vient poser ses couteaux dans la cuisine de Touki Bouki!
Congo, France, Thailande sont certains des ancrages forts qui constituent l’itinéraire culinaire de ce chef,
Après avoir bouclé la belle aventure Lafayette’s (by Mory Sacko) en tant que chef exécutif, Christ part dans une tournée de résidences en France et à l’étranger. Tout juste de retour de Tokyo, il fait un stop par Touki Bouki, pour 5 services seulement, avec un menu tout en correspondances et en saveurs.
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The Jollof Club
Amsterdam based The Jollof Club brings the rich culinary traditions of West Africa to life in pop-up restaurants and special events.
Led by Chef Nicolas Aquaa it introduces innovative West African dishes where tradition meets modern creativity.
On June 23rd for one night only we team up for a special dinner experience.
The Jollof Club x Touki Bouki
Afro-Diasporic Flavours with a Bold Twist
Amuse-bouche
Marinated Tomato Salad with Tomato Shito, Crispy Rice & Homemade Maggi
A bright, umami-rich amuse combining sweet marinated tomatoes with a fiery tomato shito,
crisped rice for texture, and a touch of housemade Maggi-inspired seasoning.
Starter
Crispy Dodo with Red Red Bean Stew, Chives & Huacatay
Sweet plantain fried until golden and caramelised, served with a silky black-eyed bean stew
and fresh chives — finished with a herbal lift from Peruvian huacatay.
Main Course
Jerk Chicken with Classic Jollof Rice
Chargrilled jerk-marinated chicken with deep, smoky heat, served alongside our signature
jollof rice — rich with tomatoes, spices, and bold West African flavour.
Dessert
Touki Bougie
CHEFFE KHOULOUDE
Meet local chef Khouloude Ben Thayer, a self-taught chef blending Tunisian heritage with Mediterranean soul. She’s led kitchen residencies around the world and collaborated with global icons. She honed her skills in some of Paris’s most iconic kitchens, but her true education comes from a passport full of stamps and a heart full of curiosity. Whether she’s navigating a spice market in Djerba, or tasting street food in Bangkok, Khouloude is always on the move; cooking, learning, and connecting. For Khouloude, the kitchen is more than a workspace; it’s a storytelling studio. Every dish she creates is a delicious postcard from her travels, blending tradition with bold discoveries. When she’s not behind the stove, you’ll find Khouloude sipping espresso by the sea, foraging in a local market, or dancing her way through a city she’s just met. Food is her love language, and she speaks it fluently. We’re happy that to welcome her to take over our kitchen from June 17th with an exclusive menu!
Menu:
Gaspacho poivron, passion | 11
Galette de plantain, mozzarella, comté, pico de gallo,
ananas, harissa fumée | 12
Laitue grillé, yaourt grecque, sauce césar | 9
Carpaccio de poulpe de roche sauce ravigogte
Spaghetti de courgette, caccio e pepe, fleur de courgette, citron confit, ricotta, poutargue | 23
Cœur de boeuf farcie au couscous mesfouf, syphon anchois Mousse à la bsissa, fleur de sel fumé | 10
Menu Experience | 78 (Pour 2 personnes)
Profitez de l’ensemble du Menu en 6 services
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NZOTO
Nzoto, qui signifie “Corps” en lingala (Congo RDC). C’est ainsi que la jeune cheffe Khloé Fearnley-Derome a nommé son projet culinaire qui célèbre les saveurs d’Afrique centrale.
Cheffe britanno-congolaise formée à Londres, à Paris et dès l'adolescence à River Cottage, Khloé a grandi entre cultures, potagers et cuisines.
Fille du chef et auteur britannique Hugh Fearnley-Whittingstall, elle mêle héritage d'Afrique centrale et techniques de cuisine saisonnière
À travers sa résidence Nzoto ("corps" en lingala), elle propose une cuisine congolaise moderne, audacieuse et raffinée ancrée dans la mémoire, repensée avec un regard contemporain.
Nzoto x Touki Bouki
Nzoto Special – Mikate salé –8€
Beignets congolais croustillants servis avec une sauce pili-pili relevée à l’ail noir.
Ribs de maïs rôtis – 9 €
Maïs grillé nappé de beurre pimenté au citron vert, arrosé de sauce miel-yaourt et saupoudré de chapelure dorée.
Haricots verts croustillants – 9€
enrobés et frits, servis avec une sauce sriracha.
Plantain frites, poêlée de poivrons verts et rouges à l’ail et au persil – 9 €
Daurade rôtie sur madesu blanc – 24 €
Haricots blancs mijotés, de fenouil grillé et d’herbes fraîches.
Gâteau de plantain – 18 €
Un clin d’œil au Cameroun gâteau de plantain et cébette, accompagné de légumes façon ndolé et d’une sauce pimentée.
Riz sauté au pondu – 7 €
Un incontournable de chez nous riz parfumé sauté aux feuilles de manioc finement hachées, parfait à partager.
Pêche pochée à l’hibiscus – 10 €
Douceur florale pêche pochée à l’hibiscus, granité à la verveine, crème fraîche fouettée et bâton de gratana croustillant.
CHEF ROBERT MENDOZA
La cuisine de Robert Mendoza raconte une histoire authentique et généreuse, faite de voyages, de rencontre et de métissage culturel. Le parcours de Mendoza est riche et diversifié, avec des restaurants étoilés comme Verjus et d'autres comme Hertog Jan et The Willows Inn. Robert combien aujourd'hui son héritage mexicain aux techniques européennes modernes et apporte un style naturel, gourmand, esthétique et aux saveurs audacieuses. Après avoir acquis une belle reconnaissance au restaurant Le Saint Sébastien, Robert a conquis les cœurs parisiens en tant que chef du Vivant 2. Le 4 juin, Robert reprendra la cuisine de Touki Bouki avec un menu exclusif reliant les terroirs de l'Afrique, du Mexique et de la France.
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Robert Mendoza's cuisine tells an authentic and generous story of travel, encounters and cultural blending. Mendoza's career is rich and diverse, with starred restaurants such as Verjus and others like Hertog Jan and The Willows Inn. Today, Robert combines his Mexican heritage with modern European techniques, bringing a natural, gourmet, aesthetic style with bold flavors. After gaining recognition at Le Saint Sébastien, Robert won over Parisian hearts as chef at Le Vivant 2. On June 4, Robert will take over the Touki Bouki kitchen with an exclusive menu linking the terroirs of Africa, Mexico and France.
• Aguachile verde, squid, epinard 13€
• Tostada guachillo aioli kimchi haricot vert scarmoza 11€
• Fried Plantain, salsa macha, yogurt 9€
• Beef Carpaccio, aioli, salsa seca, pickles 14€
• Mullet noir Al pastor, pineapple salsa, tortillas 25€
• Chou fleur roti, salsa roja, herb salad, pickles 20€
• Pastel con fresas 10€
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• Aguachile verde, calamars, épinards
• Totopos, purée de haricots, scarmozza
• Plantain frit, sauce macha, yaourt
• Carpaccio de bœuf, aïoli, sauce sèche, cornichons
• Mulet noir Al pastor, salsa d'ananas, tortillas
• Chou-fleur rôti, sauce rouge, salade d'herbes, cornichons
• Shortcake aux fraises