Six fritters (or sometimes more) made with salted cod, cornmeal, and Creole spices, fried until golden outside and tender within. Served with a squeeze of lime. At €4, these are the perfect snack to go with a beer or as a side. The restaurant often varies these with shrimp or eggplant versions depending on the day's supply.
A thick-cut square of fried bread (the bokit itself) split and filled with your choice of smoked chicken (poulet boucané), stewed beef fricassée, or creole-style tuna. The bread stays crispy on the outside despite the filling. Reviewers often pair this with the colombo as a two-punch combo. Available for around €5-6 depending on the filling.
Poulet boucané is chicken that's been smoked and cured in the traditional Antillean way—it's salty, rich, and packed with flavor. Nestled in a square of crispy fried bread (pain frit), it needs nothing more than a squeeze of lime. At €6, it's a pocket-sized, hand-held version of the bokit. Perfect for takeaway.
A thick, rich sauce built on turmeric and warm spices—colombo is Guadeloupe's version of curry. The chicken is stewed until tender and served in a generous portion over white rice. Multiple reviewers note this is the dish to order; the depth of flavor at €7 for the small box is why Time Out declared this their number-one cheap eat in Paris. You can ask for it spicier if you want heat.
Tender beef stewed low and slow with tomatoes, peppers, and onions in a savory sauce that balances tangy and rich. Often used as a bokit filling, but also served as a standalone rice plate (€9 for medium). The sauce is what makes it—peppery and deeply savory without being heavy.
Since 1988, Victor Louis has been cooking authentic dishes from French Guiana and Guadeloupe in this no-frills shack. The menu changes daily based on what's fresh—colombo, bokits, accras, fricassée—with portions generous enough to confuse the price tag. It's the kind of place where the €7 small plate could feed two people. Time Out named it their number one cheap eat in Paris.
The 'small' box is not small at all—it's often enough to split between two people for lunch. Order the large only if you're very hungry.
The menu changes daily depending on what Victor has prepped. If you see accras, get them immediately—they sell out. Ask what's fresh today when you arrive.
Open until 1 am most nights—this is a golden spot for post-club food when every other kitchen is closed. The queue moves fast.
Point at what you want or say the name—Victor and the team work at speed. If you're unsure, just say 'small colombo' and you can't go wrong.
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