Portugal, in particular, Lisbon is blessed with a plethora of talented chefs. Think José Avillez or Nuno Mendes. Now there is a new name to add to the list: Louise Bourrat. She is the head chef of Boubou’s in Lisbon. She famously won Top Chef France 2022.

The one to watch for Michelin greatness

With both French and Portuguese roots and a restaurant team that speaks seven languages, the cosmopolitan vibes are self-evident from the front-of-house to the creations in the kitchen. Louise, still in her 20s, has worked in the kitchens of a Michelin-starred Alain Ducasse restaurant as well as the Mandarin Oriental in London.

The restaurant already has a legion of adoring French fans, who book in regularly to sample the exquisite cuisine. The restaurant is very much a family affair with husband and wife team Agnes and Alex Bourrat opening the restaurant, and Alex’s sister being the head chef. Alex’s other sister handpicks the wine for their extensive wine menu.

All credit must go to Agnes, who spotted the potential of this restaurant site in the first place. It might be situated in fashionable Príncipe Real, but the area is relatively residential. They had to undergo plenty of decorative work to turn the venue into a stunning oasis of greenery with an open kitchen and a relaxing outdoor patio complete with banana trees.

Michelin moments to savour

Courses on the menu are lovingly described as moments. You can choose between seven or 10 moments. They have a terrace and an omnivorous menu. They include a wine-pairing option for either six or eigt wines. In keeping with the drinking trends of millennials, they also offer a non-alcoholic pairing option.

Drinks are meticulously handpicked such as a delightful organic pear rosemary soft drink from WOSTOCK in Germany. With the fruity notes being bold enough to match the Szechuan peppers in their creamy potato dish.

Taking their drinks pairing seriously, they even offer alternative non-alcoholic pairing depending on whether you are ordering the plant-based menu or the omnivorous menu.

You won’t find their exact menu on their website for two primary reasons. I am guessing they rely heavily on seasonal ingredients, so it might change daily. Secondly, I assume the kitchen team wants to excite your senses without any preconceived notions. For the 10-moment menu, you can expect around four signature dishes to always be present.

Michelin-quality tasting menu

The wow factor begins as soon as the amuse-bouches are served up. From a zesty oyster with garlic and lemon to a chicken liver parfait with corn and truffle, your taste buds will be working overtime to make sense of this gastronomic journey.

With the Portuguese being seafood fanatics, it is no surprise to find the strongest dishes are the seafood offerings (excluding the amuse-bouche, there are only two meat dishes on the menu).

Sourcing the finest ingredients

The clean-tasting hamachi has been shipped from the Azores. Although, I was told by the staff, supplies are variable, so sometimes they have to order it from Japan. The dish that offered a masterclass in textural variety is the squid and fennel course. Both are sliced into thin strips and served in a beurre-blanc sauce to deliver a rich creaminess.

A sustainable approach to Michelin-quality food

Sustainability is a big focus for the restaurant. There is a whole course devoted to the virtuous cycle of bread. You’ll find the leftovers from the bread-making process are all used up in alternative dishes.

The cappelletti is served with a yeast jus inside, which adds a malty complexion to the dish. The leftover coffee beans are used to marinate a selection of wild mushrooms. The kitchen team has spent time and effort to ensure wastage is kept to a minimum.

Desserts fit for a Michelin star

Showing they are on-trend with gastronomic developments, their palate-cleanser dish is a CBD and green apple panna cotta. The refreshing granita in the dish helps to clean out the savoury flavours from the main courses.

The pièce de résistance is the final dessert, which is a chocolate ice cream with shiitake, miso, and black garlic. This is the dish that helped Louise to win Top Chef France in 2022 in a gripping finale. The combination of the sweet, savoury and umami notes helps to make it a truly divine creation.

Dinner generally takes at least three hours, so do plan and make a booking to savour this special treat. There is little doubt, that Louise Bourrat is bound for even more gastronomic glory in the coming years and Michelin stars will be raining on Boubou’s very soon. boubous.com/en

If you are looking for other restaurant recommendations in Europe, make sure you check out our review of Galeries Lafayette.