Beninoise chef Georgiana Viou is bringing her culinary magic to the kitchen at L’Ami, “a chic French gastronomy reimagined with Beninese local flavours.” Translated as “friends” in French, the restaurant is one of the many elegant options at the newly opened Sofitel Cotonou Marina.
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Popularly acclaimed for her restaurant in France; Rouge, which combines vibrant traditional Beniniouse flavours with the polish of contemporary French cuisines, the Michelin-starred chef will bring her numerous years of expertise and knowledge of her culture to guide culinary experiences at L’Ami. During my brief, but enjoyable stay at Sofitel Cotonou Marina Hotel and Spa, I had the opportunity to have a brief conversation with Chef Viou.
She speaks of the unmistakable influence tradition both her Benin roots and her life in Provence, France have on her approach to cooking and the culinary experience.
What is your personal culinary philosophy? How does it influence your dishes?
Georgiana Viou: I avoid being boxed into labels, but if I had to define my philosophy, it’s about common sense serving the territory and the ingredients. For three years, my cooking has been a dialogue between my adopted Provence and my Beninese roots. I adapt based on the project and the region I’m working in. Essentials like olive oil, French sauces, herbs, citrus, chilli, palm oil, and ginger form the backbone of my cuisine. My focus is on honest, flavourful cooking without artifice.
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How do you balance tradition and innovation in your cooking?
GV: Tradition is my foundation; I respect it deeply but don’t confine myself to it. I twist classics by introducing unexpected textures or ingredients, like infusing Uda pepper in pork jus or pairing afinti with black pudding. Innovation must have a purpose. Simply innovating for the sake of it doesn’t interest me. Tradition often speaks for itself and needs no embellishment.
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What is your approach to sourcing ingredients? Do you have any specific suppliers or regions you prefer?
GV: In France, sourcing local is relatively easy; most regions offer great produce. For imported goods like chocolate, pepper, and vanilla, we all rely on quality international suppliers. In Benin, the focus is to support local artisans and reduce reliance on imports, which benefits both the environment and the economy. That said, certain staples like butter, cheese, and specific meats still need to be sourced abroad.
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How do you maintain the freshness and flavour of your ingredients?
GV: By respecting the ingredient and its proper storage chain. Freshness begins with sourcing high-quality produce and ensuring optimal conditions for storage and use.
What are some of the most important techniques you’ve learned throughout your career?
GV: Patience, precision, and repetition. Every product has its rhythm. A sauce takes time to develop its full flavour, a fish requires precise handling, and a simple vinaigrette can elevate raw vegetables when done correctly.
How do you stay up-to-date on the latest culinary trends?
GV: I observe trends but don’t follow them blindly. My focus is on consistency, simplicity, and staying true to my style. Trends inspire, but my priority is delivering a meaningful dining experience and remaining authentic.
What is your favourite cooking technique? Why?
GV: Open flame cooking. It’s rooted in my upbringing and requires a deep understanding of temperature and timing. Whether it’s meat, fish, vegetables, or fruit, this method delivers an unmatched depth of flavour.
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How do you approach plating your dishes? What factors do you consider?
GV: Plating should invite diners into the dish’s story. I aim for simplicity and elegance, ensuring the flavours shine without unnecessary distractions.
What is the most challenging dish you’ve ever prepared?
GV: A dish for my mother. Cooking for someone so personal and significant in my life adds an emotional challenge.
What is your favourite cuisine to cook?
GV: My own – a harmonious blend of my Beninese roots and Provençal influences.
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What is the most rewarding part of being a chef?
GV: Seeing guests’ reactions at the first bite. Food has the power to create memories and evoke emotions, and witnessing that is priceless.
What advice would you give to someone aspiring to be a chef?
GV: If fame or wealth is your sole aim, look elsewhere. While this profession is demanding and requires endless dedication, it offers unmatched personal and human rewards.
Chef Viou is currently coordinating culinary experiences at L’Ami, open and located on the grounds of Sofitel Cotonou Marina Hotel & Spa.