In Nice, Cuba unveils its recipe for Paris Brest

Cuba. A blend of cilantro and basil, two favorite spices of Jennifer Trudani, the restaurant’s co-manager with her partner Jeffrey Roth.

She cooks, he cooks, but since September and the birth of their child, the chef has left the kitchen for Christian Nguyen. Well, not exactly. Jennifer and Christian make a menu together Cuba With a daily vegetarian dish in addition to the menu.

Opening during the period of confinement and curfew, on March 7, 2021, the institution had to adapt and provide a menu Food Street: Burgers, pitas, and easy takeout desserts. But since the official opening last May, a more detailed list is being presented.

On the menu: crunchy truffle focaccia, arancini, fried avocado tacos or even an octopus burger with the famous black bread that customers love. Flavors, gourmet, crunchy with fresh produce.

“It’s an innovative, homey and seasonal kitchen”Jennifer explains.

Family matter and friendships

After several years spent in Paris and living in the south of France in the family of Jennifer, the idea of ​​settling in Nice and opening a restaurant came to fruition on the Place du Pin.

At work and at home, family and friends are extremely important.

“We wanted a family and professional nucleus to establish a trusting relationship”Jennifer continues.

So it is only natural that one of her friends, Sophie Imbert, would be interested in the decoration of the restaurant.

The architect relied on the quality of materials: “Velvet and gilded copper but also earthenware, typical of the southern region”Sophie explains.

The couple didn’t want customers to feel like they were in a restaurant that was so claustrophobic. So they wanted to create a file “An elegant casual atmosphere, that is, welcoming customers with impeccable, exquisite and relaxed service.”

Upon entering the establishment, you can enjoy music, warm colours, natural colors and dim lights to accompany the innovative dishes.

On the kitchen side, Christian Nguyen, an old friend of Jeffrey, wanted to settle in the south of France when Cuba He was looking for a new leader.

“The stars lined up and I’m here”smiles Christian, who has been practicing for 23 years and has a background in the chocolate industry.

and for CubaChef wants to do as much gourmet travel as possible. “My mother’s Vietnamese cuisine and my travels have inspired me.” Today, heading to Paris-Brest, Christian Nguyen gives us the restaurant’s best-selling recipe.

Cuba. 7 rue Bonaparte in Nice.

Open Tuesday through Saturday, 12 noon to 3 pm and 7 pm to midnight, and Sunday from 12 pm to 4 pm. Closed on Monday.


The recipe: Paris Brest for eight

The recipe: Paris Brest for eight

Choux pastries

60 grams of water, 75 grams of milk, 3 grams of salt, 3 grams of sugar, 56 grams of butter, 75 grams of flour, 3 eggs.

Boil water, milk, sugar and salt. Add flour and mix with a spoon. Dry for 5 minutes on the fire. Then pour the mixture into a bowl and stir in the eggs. Put the dough in a pastry bag, form eight uniform sausages on a plate and bake in the oven for 30 minutes at 170 degrees.

praline cream

180 gm milk, 35 gm liquid cream, 40 gm sugar, 20 gm cornstarch, 1 gm gelatin (half a sheet of gelatin), 120 gm praline, 100 gm sugar, 2 egg yolks, 98 gm butter.

Begin by softening the gelatin in the water. Then boil the milk and cream. Next, mix the egg yolk with sugar. Pour half the cream and milk mixture into the preparation with the egg yolk and add cornstarch.

Pour the entire mixture into the saucepan and stir for 2 minutes. Mix gelatin, cubed butter, and then praline. Mix and let it cool for two hours. When the cream cools, beat it with a mixer.


100 grams flour, 100 grams brown sugar, 100 grams ground almonds

Mix all ingredients and cook for 30 minutes at 150


100 gm milk chocolate, 100 gm caramel, 100 gm praline

Melt the chocolate, then add the praline and mix. Then add the crumbs. Spread the preparation on a parchment paper and leave to firm in the refrigerator, then cut into eight bars the same size as the cabbage.


Open the cabbage pasta in half and place the first line of creamy praline on the bottom of the cabbage. Put the crunchy on the cream, then a second row of the cream praline.

On the inner top of the cabbage, we put a line of cream and dip it in the rest of the kofta on the side of the cream, then put it on the bottom of the cabbage, laying the cabbage towards the sky. Finally, sprinkle with powdered sugar.

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