The ladies behind the BouBou’s phenomenon
Every big city should have a bistro to call its own, a place like Boubou’s in the trendy Principe Real neighbourhood of Lisbon, where seasonal local ingredients are used to produce unique and irreverent dishes and hosting have been perfected to a supreme art, allowing diners to feel like they’re part of the family.
Boubous was born when French-born (but of Portuguese stock) Alexis Bourrat and his Hungarian-British wife, Agnes Bourrat came to Lisbon from London, where they worked for years in the hospitality industry, and teamed up with Alexis’s younger sister, Louise Bourrat, who in her early 20s had already worked in the kitchens of Alain Ducasse, to create an eclectic restaurant offering modern, globally inspired cuisine featuring delicate textures and which is available (for dinner only) on two tasting menus: Omnivorus and the vegetarian Terra.
What makes Boubous stand out in a crowd of world-class restaurants in Lisbon is that it is family-run and women-led. The kitchen is run by Louise, who rose to fame when she won the French version of Top Chef in 2022, together with her talented team (dominated by women) creates innovative dishes focusing on fresh Portuguese ingredients with global inspirations. Managing everything is Paola Felix, the Brazilian dynamite who worked her way up in the hospitality industry starting as a waitress in Dublin. Paola is naturally drawn to connecting with people and her passion is to create memorable experiences for people through delicious food.
In a male-dominated industry, the mostly female team at Boubous have created a unique environment where work is like being part of a sisterhood, and respect for each other is their top priority. There is a strong family culture which translates into their service. Their talent, hard work and commitment speak for themselves and they are too busy working hard to achieve their goals to listen to the naysayers.
Consistency is key to the success of a restaurant, and Boubous is committed to creating exceptional food and cultivating an environment where every customer is not only welcomed but embraced. To deal with the daily challenges of running a successful restaurant, Paola believes in kindness as a weapon. Whether it is a customer being difficult, or an issue with a supplier, connecting with someone on a human level disarms them and creates opportunities for solutions to be found peacefully. There is also a certain thrill that comes with working in an industry which never stops, and part of the excitement is the challenges that keep it alive.
While at Boubous the concept is focused on elegant fine dining, its sister restaurant Boubou’s Sandwich Club, just a few doors down on the other side of the street, is informal and relaxed. The restaurant, which features a small terrace and a few tables inside, was designed by Louise as an ode to the humble sandwich, but better. Louise has taken her signature dishes and flavours from Boubous and transformed them into a more relaxed way of eating.
With exceptional food, an incredible team and a strong culture of hospitality, Boubous has created something truly special. In charting the course for their future, the team are looking to expand and create more spaces that transcend the boundaries of traditional dining. They are succeeding in bringing a fresh air of vitality into the industry and fostering a community where people, especially young talented women, flourish.
