The story
At La Joie in Paris, restaurateur Florent Ciccoli partners with Sri Lankan chef Minod Withana to introduce the culinary traditions of Sri Lanka to the capital. Withana brings experience from their previous collaboration at Café du Coin, now applying those techniques to a dedicated menu. The open kitchen frames the action, where the chef handles the spices and heat directly. This approach supports a menu built on authentic Sri Lankan cooking methods and a disciplined selection of ingredients.
The menu features shareable dishes that showcase the variety of Sri Lankan flavors. Crispy egg hoppers cradle jammy eggs, caramelized seeni sambol onions, and toasted pol sambol flakes. Chickpea fritters known as vadai arrive with a bright cilantro chutney that adds freshness to the fried dough. Hearty options include a slow-cooked black pork curry accompanied by dried shrimp and broccoli, plus a coconut-based asparagus soup with mussels and muruku legume fritters.
The venue occupies a former butcher shop featuring ceramic tiled walls and mosaic floors. Custom plywood furniture provides seating that contrasts with the hard surfaces of the tiled room. Visitors can observe the kitchen activity from any table due to the open layout. Wood and tile dominate the interior palette.
Desserts appear at the end of the service with specific flavor additions. A crème brûlée incorporates turmeric and green masala into the mixture. The result offers a spicy contrast to the rich dairy base. This course extends the kitchen's use of aromatic spices beyond the savory dishes.
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