BLENDING CUISINE ACROSS CONTINENTS

Georgiana Viou brings Beninese flavours to France's Michelin scene

- JOSUE MEHOUENOU VIKEN KANTARCI

Georgiana Viou calls herself a “UFO”, championing free and daring cuisine straddling two continents, from Cotonou’s lively street markets to the kitchens of her Michelin-starred restaurant in Nimes, southern France.

In the alleys of the historic Saint-Michel market in Benin’s bustling economic capital, unchanged since her childhood, Viou goes from stallholder to stallholder.

At one she buys bright purple aubergines “like in the south of France”, at another four spices and smoked long peppers — which are often used in traditional medicine.

“I'm sure that apart from the preparations they make to treat themselves, the people here have never thought of putting that in food,” said Viou, 47, who runs L'Ami restaurant at Cotonou’s luxury Sofitel hotel. “I try to look at these products differently.”

L'Ami opened its doors this year, offering “French bistronomy with a local touch” such as pesto risotto with tchayo (African basil), red mullet with local nere mustard and hibiscus pavlova.

Viou, in her trademark felt fedora hat, is keen to push boundaries and blend her two worlds.