Ikoyi - Restaurant Africain étoilé Michelin à Londres
Ikoyi est un restaurant africain étoilé Michelin situé à Londres. Ouvert en 2017, il propose une cuisine fusion africaine unique en son genre. Le chef Jeremy Chan sélectionne des produits locaux et les transforme en des mets incroyables. Le menu dégustation va vous enchanter, une expérience culinaire incroyable ! Le restaurant est connu pour ses deux étoiles Michelin et sa cuisine gastronomique africaine. Le nom Ikoyi est partagé avec le quartier de Lagos où le propriétaire Iré Hassan-Odukale a grandi. Le restaurant fusionne les recettes traditionnelles nigériennes et les ingrédients d'Afrique de l'ouest avec une cuisine plus moderne et innovante. Les plats sont un mélange d'influences africaines, avec une touche japonaise et asiatique. Le restaurant propose des menus dégustation uniquement, à partir de £300. Les plats sont complexes et intriqués, avec des saveurs uniques et entrainantes. Les ingrédients sont principalement issus de l'agriculture biodynamique et les poissons sont pêchés dans les eaux britanniques. Le restaurant est classé 49ème dans la liste des 50 meilleurs restaurants du monde en 2022. Venez découvrir Ikoyi, un restaurant unique en son genre, pour une expérience culinaire incroyable !
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Approuvé par 5 partenaires officiels
The World's 50 Best Restaurants
@theworlds50best
66990followers
100places
"#35 - Category-free cuisine at London’s hottest restaurant"
Le carnet d'adresses de RESTO
@resto_magazine
1942followers
121places
"Paru dans le numéro 3 de RESTO 😋"
LONDRES
@petitfute
91followers
334places
"Ouvert en 2017 et étoilé au Michelin depuis 2018, Ikoyi est un restaurant aux influences d'Afrique de l'ouest qui réveillera vos papilles. Iré Hassan-Odukale a ouvert ce lieu, dont le nom est partagé avec le quartier de Lagos où il a grandi, pour fusionner les recettes traditionnelles nigériennes et les ingrédients d'Afrique de l'ouest avec une cuisine plus moderne et innovante. Le chef Jeremy Chan sélectionne des produits locaux et les transforme en des mets incroyables. Le menu dégustation va vous enchanter, une expérience culinaire incroyable !"
Philippine Darblay
@philoudarblay
5060followers
1619places
Rémi Ferrante Hartman
@blastmagazine
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"West african. Jackson boxters fave restaurant. "
@ghazal_diani
"Two Michelin-starred west African restaurant, looks incredible "
@chrisdagenais
"Stellato masterchef (2 stelle ( Cosa mangiamo oggi"
@emanuele.brisciani
"https://guide.michelin.com/fr/fr/greater-london/london/restaurant/ikoyi"
@patricericher
"Two Mich star west African "
@joro1
"Jeremy Chan’s restaurant. 2 michelin star"
@gio.vecchio
"Ristorante due stelle Michelin con proposta di cucina molto interessante. Da provare"
@matteosegalini
"fine dining East African influence"
@laure.geneste
"Mix of African influences "
@laura.damato
"Complex, intricate Ikoyi has overcome the initial confusion about its identity and blossomed into one of London’s great restaurants. Chef Jeremy Chan weaves West African flavours with threads of umami to create unique, entrancing dishes."
@tahliaclaire
"Thu - sat lunch menu £85 with drink pairing £50 menu changing regularly, incredible taste, highly recommended "
@cgrz29
"2 stars. Fusion cuisine, west African, mostly fish but also meat. From ft: " Please use the sharing tools found via the share button at the top or side of articles. Copying articles to share with others is a breach of FT.com T&Cs and Copyright Policy. Email licensing@ft.com to buy additional rights. Subscribers may share up to 10 or 20 articles per month using the gift article service. More information can be found at https://www.ft.com/tour. https://www.ft.com/content/e6629232-83c3-4610-8595-f7392476d972 Chan’s cooking is bold, mind-bending and acutely visual. The fabric of Ikoyi’s menu is made up of ingredients such as grains of Selim (a smoky peppercorn with the scent of eucalyptus), plantains and scotch bonnet chillies — which the restaurant ferments, burns and pickles — and lots of spices, primarily from sub-Saharan west Africa. All vegetables are biodynamic, and the fish is sourced from British waters and dispatched using the ikejime method. “Fusion is when you take concepts from existing cuisines and you mix them to create something new,” Chan specifies. “Here, we’re creating our own cuisine. What we do is more artistic, and based on flavour and scent.” This approach is evident throughout Ikoyi’s offering. Its caramelised, milk-brined sweetbreads, with honey mustard, morels, aromatic crispy chilli oil and an emulsion of wild leeks and broccoli, are like nothing you’ll have tasted before; the plantain with smoked kelp and blackberry is a recipe that could have been brought to Earth by aliens. The presentation of many dishes brings to mind Kandinsky paintings, with dramatically juxtaposed colours and shapes: a teardrop-shaped fritter next to a tiny splash of Dutch orange mayo, and a perfectly circular pool of green foam poured next to a slanted cross-section of bright red meat, with a leaf asymmetrically propped next to it. Please use the sharing tools found via the share button at the top or side of articles. Copying articles to share with others is a breach of FT.com T&Cs and Copyright Policy. Email licensing@ft.com to buy additional rights. Subscribers may share up to 10 or 20 articles per month using the gift article service. More information can be found at https://www.ft.com/tour. https://www.ft.com/content/e6629232-83c3-4610-8595-f7392476d972 While their menu seems aggressively avant-garde, you can identify some regional proclivities: clam dumpling with pepper soup, smoked apple oil and cabbage braised in caraway (which undergoes a four-stage process of layering flavours, infusing dried condiments and clarification) is based on a Nigerian moin moin, a steamed bean pudding that is a staple of the country’s cuisine. Chan also cites a paste he likes using made of smoked ginger, garlic, spring onions and a bit of chilli, which he interpreted from the Chinese cooking he ate growing up with his father. The St James’s restaurant, which was awarded a second Michelin star this year, is a sleek Sophie Ashby-designed space that allows guests to focus on flavours and scents: “We think if the space is too over the top it alienates people, so we keep it simple — comfortable enough to have an amazing meal but not too stiff or too precious.”""
@ale96ange
"#49 from the world’s 50 best restaurants"
@estherz
"In World's 50 Best restaurants list 2022"
@gregorwittrick
"Haven’t been yet but wanna try "
@aamusa02
"Sampling menu of £70 (Two Michelin Stars) "
@victor.marpal
"Cucina con forte impronta africana di quel figaccione di Jeremy Chan"
@carlistrokes
"cuisine ouest africaine gastro"
@nicopro28
"1 Michelin star, chef jeremy chen"
@cosibastiani
"West African Fine Dining £90pp"
@paul.halstead01
"L’une des tables les plus excitantes du moment / Afrique connected / reco par Taku (photo pas top)"
@mattgallet
"2 Michelin stars 2024 Chef Jeremy Chan / Nigerian kitchen Diner for 2 with drinks c. £160 Late 2022 saw Ikoyi move to new premises on the Strand; it now occupies an elegant, cool and stylishly understated space, with the sound of St Clement Danes Church in the background. Chef and founder Jeremy Chan is a constant presence at the pass, checking each dish as it’s sent forth from the open kitchen. His surprise tasting menu uses top quality organic produce from the British Isles, married with the spices of West Africa, to create dishes that are as unique and creative as they are bold and balanced."
@nchavotier
"Amazing meal with shabadoos ❤️"
@sarahmcb
"Restaurant nigérian recommandé par Konbini"
@csturm65