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Restaurant Raviolis Chinois is located in the heart of the Chinese district of Paris and it provides food from varieties of chinese dumplings, buns, and Chinese soups to cold and hot dishes. It also provides traditional chinese dishes and desserts combined with french cultured cuisine. It is also a very friendly and family like atmosphere where it invites people to discover the unique flavors of the cuisine from Liaoning province which is located in the northeastern part of China.
-Margaret

https://www.le-restaurant-chinois.fr

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Cafe Coco uses a mixture of African, Caribbean, and French cuisine to provide a creative and diverse menu. It guarantees quality service, so it is a great place to go for a business dinner, or even just for a nice meal with family and friends. Their largest room can accommodate 60 people.  The emblem of the restaurant has been designed specifically to include all of the cultures that they cook with, for example the Okoumé Tree from Africa and a gray parrot from Gabon that was brought to Europe. They offer many salads, soups, and fish. It is located in Paris France.
-Alivia Clark

https://www.cafecocoparis.fr/touslesmenus/

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Signature Montmartre is a French-Asian fusion themed restaurant located in Paris. Their head chef, David Jiang, incorporates intense flavor profiles from both French, and Asian cultures, specifically Korean and Chinese. Some examples of his food include a duck confit served in a miso soup broth. Another example is a rack of pork served with 5 Chinese spices and shiitake mushrooms, commonly found in hot pots and other broths. The restaurant is quite expensive, but this is due to it's incredibly high ratings, receiving a 9.9/10 on quality of food and a 9.7/10 overall score.
- Eshaan G.
https://www.thefork.com/restaurant/signature-montmartre-r358545

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Il Grano is a pizzeria in France that combines Italian food with Mediterranean and French influence. They offer all sorts of pasta dishes, pizza, and salads. they also have both takeout and delivery. The restaurant offers a wide open view of the kitchen where they hand make their bread, pizza dough, pasta, and desserts. The restaurant is very popular in France and a lot of locals choose to dine there.

-Miles
https://www.tripadvisor.com/Restaurant_Review-g187147-d10622104-Reviews-Il_Grano-Paris_Ile_de_France.html

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They add Vietnamese ingredients in French baguette to create their sandwiches. It shows the influence that France has had on Vietnam and Vietnam has had on France. In the reviews, a lot of people talked about French baguettes. It features macarons, bubble teas, smoothies, appetizers, entrée, plat principal, vietnamese iced coffee, concentrated fruit juice, and sandwiches. They have over 30 flavors of boba tea. They added a twist of French, Vietnamese, and American FUSION to make their Banh Mi's distinct. The founder is Bruce Chen.
-Maya K

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Vanessa Bonogo, an African 36-year old woman that lives in France, created an African-French fusion restaurant that is very popular throughout Paris' 20th district. This chef has a specialty dish which is maize donuts with shrimp and crème brûlée with hibiscus. The African hibiscus mixed with the French crème brûlée makes the perfect fusion. Vanessa Bonogo says, "I’m a French cook but with my African background I can put African flavour into French food." She says this while referring to her African crème brûlée. Her special way of combining African culture to French food helped her make her way to the Marmite d'Or competition. Vanessa Bonogo is originally from Comoros, whose people usually have a seafood diet, incorporates a lot of seafood into her dished which makes her food stand out.
- Gaurav Thakur

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French-African fusion chefs are combining their culinary traditions to offer foods that celebrate the richness of France's blended heritage. Two chefs reveal how their culture influences their cooking and their recipe for social impact.

When you enter the kitchen of Vanessa Bonogo, tucked away in a local community centre in Paris' 20th district, bubbling and sizzling noises greet you upon arrival.

The French-Burkinabé chef is preparing maize donuts with shrimp and crème brûlée with hibiscus - her specialty.

"Hibiscus comes from Africa, now it is widely used in European culture," Bonogo tells RFI, praising this "example of fusion cuisine that many people ignore".

The 36-year-old was one of several African chefs that took part in this year's Marmite d'Or food competition, an annual event promoting the power of a shared meal.

The French-African chef reckons her double culture is a plus when it comes to bringing people together.

"I'm a French cook but with my African background I can put African flavour into French food," she says referring to her crème brûlée hibiscus with ginger meringue on top.

"Normally when you make crème brûlée you just make crème brûlée, that's all, and I decided to put something on the top. That is the double culture."
Bringing cultures together
Bonogo discovered the Marmite d'Or competition through working in a school. Her food was so tasty that it caught the eye of the competition's organiser Robert Fopa, who asked her to participate.

"We've been hosting the Golden World Recipes competition [Marmite d'Or] for 30 years now," explains Fopa, president of the international association of culture without borders.

"The aim is to foster social cohesion. Cooking brings different cultures together. Because if I see what you eat, I'll know who you are," he tells RFI.

For him, this all senses experience is more than just individual ingredients. It is about bonding and finding remedies to social exclusion and discrimination.

"Living together means coming together around the same table, around a set of recipes, because these recipes tell you the origin of a person, which at times is often neglected," Fopa insisted.

A point of view shared by chef Jean-Claude M'Bae from the Comoros, who was chosen by judges for his dish of tuna and mushrooms in coconut milk.
Power of a shared meal
"I'm originally from the Comoros, but I was born in Marseille. Cooking Comorian food allows me to connect with my roots. I can't say I am just French or African. I am both and this double culture is incredibly enriching," he told RFI.

People in Comoros usually have a seafood diet, eating foods such as lobster, crab or shrimp.

But on this occasion ahead of the competition's final round, M'Bae prepared a dish called 'Madaba', essentially cassava leaves in coconut milk accompanied by perfumed rice.

"Meal times are sacred," reckons the French-Comoran chef, whose culinary journey began at an early age from watching his mother in the kitchen.

"Whether it's in politics or religion, each time mankind has faced an important event, it has always taken place around a dinner table.

"When you're sat at a table, you try to get to know the person next to you. Even if you don't know them, you're still going to exchange a few words. That's the power of a shared meal. Eating together is a sign of peace."
Memorable experience
M'bae came runner-up in the Marmite d'Or competition, which in the end was clinched by Bonogo.

One day, she hopes to cook for the president of Burkina Faso, wants people to feel the food like she does and the roots behind it.

"I hope that they will remember my food," says Bonogo. "When I was a kid in Africa, I remember my mother gave me money to buy rice in peanut sauce, and I still remember the taste of this food until now."

Bonogo's next stop is Italy, where she is hoping to fill its culinary landscape with fusion inspired by both her French and Burkinabé backgrounds.

"My hope is that people will still remember my food in ten days, twenty days."

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French-African fusion cuisine breaking down cultural barriers

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French-African fusion chefs are combining their culinary traditions to offer foods that celebrate the richness of France's blended heritage. Two chefs reveal how their culture influences their cooking and their recipe for social impact. When you enter the kitchen of Vanessa Bonogo, tucked away in a local community centre in Paris' 20th district, bubbling and sizzling noises greet you upon arrival.

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La Verrière Paris is a French restaurant heavily influenced by Japanese culture and cuisine. The head chef, Kayori Hirano, brings her "multicultural personality to combine the flavors of Japan with the delicacy of French cuisine." When she was young, she traveled to France and learned about French culture. This developed into her becoming a chef to combine French delicacy with Japanese flavors. Her restaurant is part of Hilton, the hotel company. The dishes have Japanese influence, such as Yume Nishiki rice in the ochazuke style, or zucchini in tempura and Japanese broth to compliment the main ingredient.

-Dermot McGuire

http://www.gillespudlowski.com/214395/restaurants/paris-14e-le-charme-de-la-verriere

https://niepceparis.com/en/la-verriere-paris-restaurant/

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This restaurant has One Star in the Michelin guide. The menu features a 4 course, 5 course, 6 course, or 7 course dinner. Most of the courses feature an amouse bouche, entrée, a meat, a fish, and a dessert. The head chef is Yoshitaka Takayanagi and his menu features Japanese-French food. His main goal in opening a restaurant was to create a very minimalist experience that captures the fullness and purity of the ingredients. The founder of La Scene Thélème is Jean-Marie Gurné.  He opened the restaurant in hopes of it being celebrated for its amazing food and culture. The restaurant is also featured as a theatre. It is located in Paris.

- Emma

http://www.lascenetheleme.fr/cartesensation/

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Signature is a French and Korean fusion restaurant in the Montmartre region of Paris. Lim Kim (owner), left Korea for France when she was 10 and she grew up passionate for both cultures of food. The restaurant combines traditionally French and Korean flavors when making sauces and other dishes. For example, like vinaigrette, a french dressing,  with ginger, a traditionally Korean flavor. Also they combine different kinds of sea food like prawns from the english channel with flavors from Korea. In addition, the restaurant has inspirations from Korea and France shown by their bamboo wallpaper accompanied by French wines along the wall.
- Zach Burns
- https://signature-montmartre.fr/
-https://www.thefork.fr/restaurant/signature-montmartre-r358545

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Zerda Café is a mediterranean restaurant. It mostly serves north African, Algerian, food. It was established in 1946 in Paris, France. It is actually the first Algerian restaurant in France. Common dishes served at zerda café are couscous, merguez meatballs, and tagine. The owner of zerda café donates a portion of the restaurant's profit to the city in southern Algeria. The restaurant's main room is orientally decorated.
~Mia Libretti
https://zerdacafe.fr/

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Inaki Aizpitarte is a Chef in France that combines Moroccan, Mexican, and Basque cuisine with French cuisine. When he lived in Paris he was introduced to a lot of different foods like Kebabs, spring rolls, falafels, and couscous. He was born in France but his parents are from Basque. Now that he is a chef he likes to integrate foreign ingredients into his food. Paris is a very multicultural city and its food reflects that. Inaki’s restaurant Le Chateaubriand is on Avenue Parmentier in Paris France. It is ranked one of the top restaurants in the world.
https://www.nytimes.com/2016/03/06/t-magazine/food/nouvelle-cuisine-paris.html
- Annabelle Collins

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Signature Montmartre is a restaurant in Paris that serves French food with a large mix of traditional Korean cuisine. Head chef Sukwon Yong specializes in French cooking while also taking some ideas from his home in South Korea. Signature Montmartre opened in December 2017. The menu is constantly changing with the seasons and market availability. The meal is either split into a two and a half hour 8 course meal, or a two hour 6 course meal.  The 8 course is split into 3 starters, 3 main courses, and 2 desserts. One of the iconic first dishes at the restaurant in the Korean Gnocchi. Other dishes include cooked cod, pork belly with Korean mustard, and for dessert lemon tart and caramel-salted butter cream. The price for the quality of the food is very fair at 59 euros per person for the 8 course meal. - Cayden

https://culturellementvotre.fr/2018/05/29/food-signature-montmartre-une-merveille-de-fusion-food-franco-coreenne/

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Lumen is a restaurant located in Paris, France, which is open Monday to Saturday for both lunch and dinner. The food is mostly a mix of Italian and French cuisine, but there are some dishes with Japanese elements, which include traditional Japanese seasonings. Akira Sugiura, the head chef, went to a culinary school in Tokyo before traveling to Europe, where he discovered Italian and French cuisine. After this, he decided to create his own cuisine using the different ones he had studied. The restaurant itself has nice decorations and atmosphere, and makes the visitor feel at home.
- Eloise Williamson
https://www.sortiraparis.com/hotel-restaurant/restaurant/articles/161140-lumen-une-pepite-gastronomique-aux-influences-multiculturelles

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Le 404 is a restaurant in the third  Arrondissement of Paris that serves lunch, dinner and brunch. It combines traditional Moroccan food with various French flavors. There are many moroccan-french restaurants found in Paris, but Le 404 has a reputation of having the nest food. Their recipes all have a French adaption, usually including some sort of French cheese or a form of European meat. Of course, since their recipes originally come from Morocco, they serve couscous and it is actually one of their most popular meals! Their couscous can be served with many different vegetables and sometimes meat! The overall environment is centered around a Moroccan atmosphere where customers get their food served to them in traditional Moroccan bowls. Overall, Le 404 has the perfect combination of original food and atmosphere which tends to bring in customers and have them return for years.
- Katia Krishtopa
https://www.eat-list.fr/paris-3-75003/marocain-et-couscous-17/le-404-26531
https://www.halal-sphere.com/restaurant-halal/le-404/
https://www.404-resto.com/

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Mam'Ayoka is a restaurant founded by Sophie Lawson. The goal of this restaurant is to provide jobs for unemployed women immigrants in France as cooks. Hence, you have the name "Mam'Ayoka", which is West African for "mom who gives joy all around her". Because these individuals often live in communities with people from similar cultural backgrounds, each location of Mam'Ayoka has a culturally diverse menu geared towards the people in that community. Not only does this provide jobs to these communities, but it also provides relatively cheap food. Although there are only two locations of this store currently, they are looking to expand into more communities. To add on, Mam'Ayoka also acts upon the goal of being eco-friendly.
-Evan Xie

https://www.paulette-magazine.com/mamayoka-la-diversite-a-la-bouche/

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Le rigmarole is a French and Japanese inspired restaurant in Paris, France. The food is cooked by a Franco-American chef named Robert Compagnon and a Taiwanese woman Jessica Yang. They do many different types of food such as grilled poultry on sticks and skewers of fruit that are grilled on a Japanese grill. The Japanese grill adds a specific taste that is new to French food and makes the experience even better. It also uses gastronomy to help cook some of the food and it has a wide array of teas that they serve. -Grace Stowe
https://www.lexpress.fr/actualites/1/culture/le-fooding-met-a-l-honneur-une-cuisine-jeune-feminine-et-multiculturelle_2047207.html

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Les Trois Freres is a North African/French restaurant and bar that offers a variety of foods. The name of this restaurant is translated to The Three Brothers.  It was started by Arezki Arab and his two brothers currently  run the restaurant with a legacy that runs 3 generations back. The original trio started the restaurant after migrating to Paris from Algeria An example of an African meal they offer is a couscous plate with a glass of Algerian or Moroccan Wine. An example of a French meal they serve is steak and fries (frites).  - Noor

https://www.theguardian.com/travel/2011/may/06/top-10-best-paris-ethnic-
restaurantshttps://www.tripadvisor.com/Restaurant_Review-g187147-d795334-Reviews-Les_trois_freres-Paris_Ile_de_France.html

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La Chine is a French-Chinese restaurant located in The Parisian Macao’s famous Eiffel Tower. The restaurant’s interiors are furnished tastefully, and the window tables offer a panoramic view of the Cotai Strip. The dishes take a long time to perfect, and have cool names like the “Eiffel Seafood Tower”. Curating the menu takes up to 3 months, and many different variations of dishes are tested. Chef Chung Kuy Fai often uses European ingredients in Chinese dishes, or Chinese ingredients in European recipes.  Alcoholic beverages and tea are frequently served with the meals.
-Annika
https://www.scmp.com/magazines/style/travel-food/article/2163219/la-chine-innovative-french-chinese-restaurant-macaus

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Find an article about either a multicultural chef or restaurant in France that combines French influences with that of another country. Post the article here along with a paragraph in English summarizing your article.