Interview
Congolese Series-Christ Bikouedi
TIMUNTU donne la parole aux personnalités créatives d’origine congolaise en écho aux racines des fondatrices.
Chef Christ Bikouedi
It's 1 p.m. The chairs are still turned upside down on the tables at the Dame restaurant in Paris. Before his hands get busy preparing for the evening service, Chef Christ Bikouedi – who designed the establishment’s menu – welcomes us into the calm. With a baseball cap on his head and a mischievous glint in his eye, he explains how Congo-Brazzaville, his homeland, inspires him daily and influences his work. Having trained at Ferrandi school, he advocates a cuisine where African flavors meet those from other regions. These are countries where the nomadic chef has traveled, trained, and nurtured his great curiosity. Here’s a 100% Kongo portrait of a rising culinary star.
Christ Bikouedi in 4 key facts
Place of birth
Pointe-Noire
The smell that reminds you of Congo
The marine scents of the Pointe-Noire sea where I spent a lot of time.
Your favorite view in Congo
That of the Poto Poto market, which I frequented often with my family. A chaotic and inspiring place to which I am attached.
The Congolese dish you love
Mfoubou, finely julienned vine leaves mixed with a sauce and prepared with meat.
First memory of Congo
The friendship forged with the students of the French school in Pointe-Noire where I studied. We've never left each other's side since. What connects us is defending Congolese culture in our professions. Another less joyful memory is that of the 1997 civil war. I was confronted with a harsh reality. This tragic moment for the country forged a political consciousness. It armed me for what came next.
Last trip to Congo
2017. I went to visit my family and friends. I took the opportunity to observe the projects developing in the country and how it's evolving. I'm always on the lookout for what's happening there.
Your relationship with your country of origin
He is at peace. I don't have an identity quest because I grew up there. It is ingrained in me! With age, my experience of the Congo is increasingly through culture: music, fashion, painting, and photography.
The fetish object linked to your roots
None! In life, I like ephemeral things. I am not attached to objects.
A Kongo value passed on by your parents
There are many! Starting with altruism, acceptance of others, and sharing. Culturally, the Kongo value that I retain the most is sensitivity that transforms into creation. Our country is full of great creatives. It's truly fascinating.
The influence of Congo in your work
I revisit the flavors I have loved since childhood, particularly those related to spices like Likouala pepper. It's my passion! I am also influenced by the cuisine of other continents like Asia or the Middle East, where I have lived. My obsession is to build bridges between cuisines from all horizons.
The taste for cooking
It's not a family legacy. Nor is it related to my studies, as I attended the Beaux-Arts de Paris. Cooking came out of necessity because I lived alone early on. I was captivated by this means of expression. I understood that, in this space, I could bring my culture to life and confront it with others. I don't censor myself in my creations because, for me, no flavor is inherently special. It all depends on where you stand. I don't distort tastes, but I try to enhance them intelligently and subtly. It's my whole job as a chef to find the right balance so that the discovery of a new flavor is neither too aggressive on the palate nor too diluted.
What is most Congolese about you
Sape! The love of clothing is deeply ingrained in me.
Your favorite Congolese word
It's necessarily linked to food. It's saka saka (or pondu), our national dish. It connects me to family memories. I've put it on the menu at Dame restaurant. No frills. I prepare it in the purest tradition.
Christ Bikouedi, nomadic chef and chef at Dame restaurant, 38 rue Condorcet 75009 Paris.