The story
Tara serves a modern Middle Eastern menu from a compact Paris kitchen guided by chef Tara Habis. She draws on her tenure at Tawlet to build Levantine-inspired plates around careful sourcing from Terroirs d’Avenir and Fève. The 2026 Le Fooding list recognized the project after she converted a closed regional venue into a streamlined all-day operation. Her technique favors clean finishes and precise seasoning over heavy sauces.
Morning service begins with homemade granola and wobbly scrambled eggs alongside lemon and sumac madeleines. The midday shift introduces a simple rotation of soup, salad, and seasonal quiche for quick lunches. Evening plates show more ambition, featuring a surf and turf steak tartare dressed with whipped tonnato sauce, toasted pine nuts, and bottarga. Pulled pork croquettes follow a similar pattern, resting in a bright green herb sauce dotted with black garlic.
Exposed stone walls frame a pale pink serving counter and several marble-topped tables scattered across the floor. A squiggly neon fixture adds quiet warmth to the space, which stays active from early morning until late evening. Diners often claim the sidewalk tables when weather permits, extending the casual energy onto the street. Sweet endings lean playful rather than traditional, such as a chocolate and cacao nib cake layered with mint-coriander mousse or an apricot-lovage tart finished with black olive.
Recognition
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