Heading up the kitchen, chef Clarie Feral Akram has devised a dynamic menu, a bridge between cultures. Drawing on an inexhaustible reservoir of global spices and silk road culinary influences, vegetables have pride of place in Clarie’s cuisine: sesame-breaded peppers, harissa coulis, Sriracha-glazed herbed rice balls. Meat lovers’ tastebuds will also be piqued by share plates of veal brain tempura or spiced suckling lamb.
7:30am – 10:30am,
Monday – Saturday, 12pm – 2:30pm
Sunday brunch, 12pm – 3:30pm
Tuesday – Thursday, 7pm – 10:30pm
Friday – Sunday, 7pm – 11pm
Tuesday – Sunday, 3pm – 6pm
This is Belleville
At the heart of Belleville and Belleville in our hearts, all the products we serve are homemade or made a few blocks away: from coffee to beer, as well as limonade, syrups and ginger beer.
Here we’re all about hand-made goods and locally grown, seasonal produce - all the better to make them soar with flavours from around the world.
By respecting our environment and valuing our neighbourhood, our cuisine reveals its finest flavours!
Sofiane Sadi Haddad
Born and raised in Belleville, our BABEL head chef first trained with Gilles Bénard at Zingots and Raquel Carena at Baratin.
In 2014, he was head chef at Triplettes restaurant for its opening and first three years, followed by stints at various Parisian bistros to further hone his craft.
An autodidact who’s passionate about natural wines and bistronomy, Sofiane and his chefs in residence will be cooking up a dynamic menu of flavours from here, there and everywhere, taking our tastebuds across the world.
Refugee Food Festival
To titillate tastebuds and harmonise French cuisine with international flavours, our head chef is assisted by the team from the Refugee Food Festival - a school where asylum seekers are trained in gastronomy.
Born in Damas, Haitham Karajay discovered his passion for cooking at his arrival in France, undergoing training at Chef Thierry Marx’s school. He then earned his stripes at La Regalade, alongside chef Bruno Doucet, with whom he discovered bistronomy.
Haitham participated to the Refugee Food Festival, and is now cooking his own vision - a hybrid language celebrating the two gastronomies closest to his heart: his own and that of his host country.