In the kitchen with Christ Bikouedi
The Atma team had the chance to spend a whole day in the kitchen with chef Christ Bikouedi. We took the opportunity to prepare three of his favorite fall recipes with him, which will soon be available on our blog.
Between two slices of laughter, we'll remember his precious advice:
"When it comes to spices or flavor combinations, you always have to do more than not enough!" » 🌶️
Hello Christ, can you introduce yourself in a few words?
My name is Christ, I'm 30 years old. Passionate about cooking, of course. I've been a chef for a few years in Paris. I try to share my cooking through various projects and experiences, as well as on my social media. I thrive in my profession and try to learn every day.
You are greatly inspired by culinary heritage and your own history. Can you tell us about what inspires your cooking today?
First of all, my origins. I was born and raised in Congo. I am deeply influenced by "exotic" cuisine - even if that word bothers me a little. I prefer to talk about African cuisine. Then, by my travels, especially to Lebanon. It's a culture that influences me daily, both in my cooking and in my state of mind. Finally, having studied Plastic Arts, I try to give a very personal and artistic vision to my cooking. Visual and sensory. Working in the media has also helped me showcase my cuisine in a different way, particularly on social media, in a more audiovisual way.
Are there any products you particularly enjoy working with? ?
Definitely spices and peppers. I like my cooking to be assertive, even if it means being divisive. It's by taking risks that you develop your personality. I create my own blends of spices and peppers, discovered through my travels.
You chose to be independent and travel extensively throughout France and even to other countries. What does this freedom offer you today?
This freedom allows me to adapt to a certain extent. Working in different environments, with different clientele, and discovering new regions provides a certain personal and professional enrichment. It gives me the opportunity to constantly challenge myself and put myself in danger. I love the life of a nomadic chef.
Can you tell us about the importance of choosing the right utensils in your kitchen?
Our utensils are part of our identity. We acquire them over time, we choose them carefully, and we become attached to them. Sometimes they are no longer very functional, but they are ours. They carry memories and magical moments. With the exception of my knives, which I can take to a sharpener, I never part with my utensils. I take them everywhere.
Do you have any favorite places to share with us?
I work a lot with Terre Exotique, a grocery store specializing in pepper and spices with a truly eco-responsible policy. You can find their products at La Grande Epicerie and other points of sale in Paris. For restaurants, I am a fan of Levantine cuisine, at Shabour or Tékés, they eat particularly well. I also have a weakness for sandwiches from Plan D the recipes were created by a chef friend Joris Lebigot. But in addition to restaurants, I am a fan of spirits and cocktails. I don't know of any better addresses in Paris than CopperBay or at Syndicat Cocktail Club.
Do you have a little secret cooking tip to share with our community?
When it comes to spices or flavor combinations, you should always go for more than less!
Where can we taste your recipes in the coming weeks?
In the coming weeks, in Cameroon, for a residency bringing together emerging chefs from the Afro scene such as Glory Kabe, Elis Bond or Freddy’s Kitchen. Then in the next few weeks, I’m moving to Morocco, to Marrakech for the project of my life! You'll find out more by following my social media...
Christ's 3 recipes, available soon on our Instagram account in video format and on the Atma blog.
- Butternut Squash Soup
- Sardines with Vegetable Condiments and Buttermilk
- Stuffed Peppers with Mushroom and Pomegranate Duxelles
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