by Nicolas Gosselin
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“Goodbye ground beef, hello shredded! » The slogan is clear: Bunami Don’t want to be a Countless burger restaurants in France’s capital of fast food But thanks to wanting to do well in a hyper-competitive market A key idea.
Open since October 13, 2022, in the heart of Bordeaux’s very busy rue des Trois Conils, the establishment of Audrey Claudin and Manon Debarle offers only à la carte only sliced meat “à la française” On its buns (don’t forget the vegetarian version with aubergine or hake fillet burgers – both chopped).
“Don’t do something that already exists”
“We wanted to open a gourmet restaurant with the times, but it happened from the question of doing something that already exists.”Balanced by Manon Deberle, who met her partner on the bench at the Hotel School Institute Paul Bocuse near Lyon, where the two young women take degrees in hotels, catering and hotel management. culinary arts.
If their paths diverge, they stay very close. Audrey moved to the US to take over the Sofitel Hotel Group, where she hails from. Manon, he returned to Martinique where he was first assistant to the director of an independent hotel group.
but Both dreamed of working. First wanted to open a cocktail bar in Bordeaux. The second had a project for a guesthouse-restaurant on his island in the West Indies. How did they make bunami together? Yes, the question is bothering you…
No smokehouse but French cooking
Let’s go back two or three years. At that time two of their projects fell through due to personal reasons. One day, Manon invited some friends to her house and it occurred to her to prepare something Pulled Pork SandwichCooking homemade bread with pulled pork.
“Usually, Americans cook meat in a barbecue or smokehouse But I wasn’t having it I did mine in the oven. Everyone loved it! A friend told me: “I’ll buy it for you for 15 euros without a problem! “It made me cringe, I called Audrey directly to talk to her about the project,” laughs Manon.
Two women agree on the idea of making Pulled meat is the signature of their restaurant of the future – “Some restaurants offer it in Bordeaux but it’s drowning in the menu” – and to replace the American-style smokehouse with a casserole dish in the oven for French-style cooking. “Long cooking, low temperature and simmering”Describe managers.
Inspiration from around the world
We are talking about 12 hours for pork, 11 hours for lamb or 10 hours for beef. It’s half as much for chicken. “And we get inspiration from the countries we’ve traveled to for spices and condiments,” adds Manon.
Thus, lamb is combined with oriental flavors such as harissa or ras el-hanout. Beef is cooked in red wine in a beef bourguignon style and accompanied by a reconstituted béarnaise sauce. For chicken, there are spices from Asian cuisine such as ginger, coriander, lemongrass or nuoc man and soy sauce. For pork, we keep the original inspiration made in the USA.
Pulled pork sandwich for 11 euros
For the moment, we have to believe that the recipes are popular. “We have Good feedback with 5 stars on Google in our first 50 reviews And we have many customers who return or refer people back to us. We already have good loyalty,” said two managers of Bunami, which can accommodate 23 customers inside and 6 on the balcony.
To taste the French style, you have to count Between 11 and 14.50 euros per burger (excluding fries or side dishes). A lunch formula (burger-drink-sautéed potatoes or dessert) is offered for 15 euros.
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