The story
Broche brings Israeli and Mediterranean cooking to a quiet corner of the Passage des Panoramas in Paris. Chef Tamir Nahmias turned his attention to fast fire after closing his earlier project Adar. He built this compact space around a rotating spit that cooks turkey, lamb and chicken together. Lemon juice and ras el-hanout coat the meat as it spins over hot embers, creating a crisp exterior before slicing.
The menu focuses on generous pita sandwiches filled with the spit-roasted meats, fresh carrots, pickled red onion and a drizzle of amba. This fermented mango sauce carries notes of turmeric and chilies that cut through the richness of the roasted poultry and beef. Plant-based diners can order a falafel stack layered with hard-boiled eggs and tender zucchini slices instead.
Visitors take their meals at low benches lined with brick red tiles that echo the exposed kitchen behind the counter. The setup works entirely as takeaway, which keeps the pacing brisk during the single lunch window that runs Monday through Saturday. Le Fooding included Broche in its 2026 list precisely because the operation balances quick turnover with careful Mediterranean ingredient handling. Meals often finish with maamoul, shortbread pastries packed with smooth date paste.
Recognition
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