The story
Habesha in Paris serves authentic Ethiopian cooking near Rue Copreaux. Critics at Le Fooding recently noted how this quiet fifteenth arrondissement spot rewards patient diners with an unpretentious table. Timeworn woven rattan chairs line the walls alongside framed portraits of Ethiopian figures. Soft jazz plays quietly while guests settle in for a meal.
Traditional Abyssinian methods shape every plate here. Diners wash their hands before eating, as utensils are replaced by rounds of elastic levain bread. Guests tear the flatbread to scoop up rich stews and fresh cheeses. The preparation relies on slow simmering and careful spice blending rather than heavy sauces.
The kitchen builds its offerings around earthy legumes and tender meats. Stewed spinach, beets, and split peas sit beside a deeply flavored red lentil ragù. Hard-boiled eggs rest in a spicy sauce next to fresh aib cheese. Grilled beef with green chilies, saucy chicken, and ground kitfo finished with diced red peppers and kororima round out the selection.
Recognition
