The story
Buzkashi brings modern Afghan cooking to Paris with a menu built around Madame Azizian’s careful stewing techniques. The space takes its name from a historic equestrian game shown in wall paintings, yet the focus remains firmly on grounded home recipes. This straightforward approach earned a place on the 2026 Le Fooding guide, highlighting a table that values depth over decoration. Guests settle onto low benches surrounded by white woodwork and handwoven kilims while waiting for bowls of mashawa soup or delicate mandoo dumplings to arrive.
The kitchen layers Indian, Iranian and Middle Eastern notes into classic Afghan dishes without losing the core flavors. Slow-roasted lamb saddle arrives glazed with two varieties of onion, sitting beside kofta or marinated veal that carry a gentle heat. Every main plate pairs with earthy accompaniments like katcholou potatoes infused with turmeric or chalram turnips dressed in ginger. A side of sautéed rice studded with carrots and pistachios rounds out the meal with a quiet crunch.
Dining here feels more like joining a family gathering than visiting a commercial venue. Crimson cushions soften the wooden benches while the painted horses on the walls keep the room lively. The evening concludes with ferni, a chilled cream folded with almonds and cardamom that leaves a light spice on the tongue. Reservations are essential for this intimate dining room, where attentive staff guide guests through each course without rushing the table.
Recognition
