For Nicolas Gosselin
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“Goodbye minced meat, hello shredded!” The motto is clear: bunami i don’t want to be one umpteenth hamburger restaurant inside the French capital of fast food but aims to do well in a hyper-competitive market thanks to an original concept.
Open since October 13, 2022, in the heart of the very busy rue des Trois Conils in Bordeaux, the establishment of Audrey Claudin and Manon Debarle offers only on the menu only French-style minced meat in their buns (not forgetting the vegetarian version with aubergine or the hake fillet burger, both shredded).
“Don’t make something that already existed”
“We wanted to open a gourmet restaurant, in line with the times, but it happened out of the question of making something that already existed”balances Manon Debarle, who met her partner at the Institut Paul Bocuse, the hotel school located near Lyon, where the two young women graduated in hospitality, catering and hotel management.culinary arts.
If then their paths diverged, they remained very close. Audrey left for the United States, where she is from, to take on responsibilities within the Sofitel hotel group. Manon, returned to Martinique where he was first assistant to the director of an independent hotel group.
But they both dreamed of starting a business. The first wanted to open a cocktail bar in Bordeaux. The second had a project for a hostel-restaurant on her island in the West Indies. How did you end up creating Bunami together? Yes, the question bothers you…
No smoking, but French cuisine
Let’s go back two or three years. At the time, both of his projects collapsed due to personal reasons. One day, Manon invites some friends to her house and it occurs to her to prepare some pulled pork sandwichcooking homemade bread with pulled pork.
“Usually, Americans cook the meat on the barbecue or in a smoker but he didn’t have that I did it my way, in the oven. Everyone loved it! A friend told me: “I’ll buy it for 15 euros without any problem! “It made me lean, I called Audrey directly to talk to her about the project,” smiles Manon.
The two women agree on the idea of doing the pulled meat the signature of his future restaurant – “some restaurants offer it in Bordeaux but it is drowning on the menu” – and to replace the American-style smokehouse with French-style cooking, in a pan in the oven. “Long cooking, at a low temperature and over a slow fire”describe the 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 for the chicken. “And we are inspired by the countries where we have traveled to look for spices and assortments,” adds Manon.
Thus, lamb is combined with oriental flavors such as harissa or ras el-hanout. The beef is cooked in red wine in the style of veal bourguignon and accompanied by a revisited béarnaise sauce. For the chicken, there are seasonings from Asian cuisine such as ginger, coriander, lemon or nuoc man & soy sauce. For the pork, we keep the original USA made inspiration.
The pulled pork sandwich at 11 euros
For now, we have to believe that the recipes are popular. ” We have Good feedback with 5 stars on Google on our first 50 reviews and we have many customers who return or bring people to us. We already have good loyalty”, say the two managers of Bunami, who can accommodate themselves 23 customers inside and 6 people on the terrace.
To taste the paraded French style, you have to count between 11 and 14.50 euros per hamburger (no fries or side dish). A lunch formula is offered (hamburger-drink-fries or dessert) for 15 euros.
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