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: portobello stuffed with labne, Sriracha-glazed herbed rice balls or a hallah with homemade pesto. Meat lovers’ tastebuds will also be piqued by share plates of chicken yakitori
glazed with date molasse or spiced suckling lamb.
ERNEST & SOUAD
Restaurant · Café · Bar
Breakfast
7:30am – 10:30am
La cuisine de Souad
Lunch : mon-fri – 12am-2:30pm
Brunch : sat-sun – 11:30am-3pm
Ernest
Dinner & tapas : tue-sat – 6pm-11pm
Café & bar
tue-sat – 7:30am-12pm
sun-mon – 7:30am-4pm
Menu
This is Belleville
In the heart of Belleville and with Belleville in our hearts: from coffee to beer to lemonade, the products we serve are made just a few streets away.
The beer is craft and Parisian, brewed by BapBap; the coffee is roasted in Paris by Ten Belles; and the seasonal fruits and vegetables are organic and locally sourced. By respecting our environment and cherishing our neighborhood, we bring out the best flavors on the plate!
Local Resources
At Ernest & Souad, we focus on homemade dishes, organic ingredients, local sourcing, and seasonal produce—elevated with the rich flavors of Mediterranean spices. This commitment aligns closely with the values of BABEL: promoting responsible hospitality and dining. BABEL was awarded the Clef Verte eco-label and became a mission-driven company in 2022.
“Cooking is a cultural act. It offers a new perspective on food. Working with vegetables means learning to eat differently and giving value to things that, in today’s culture, are often overlooked. Choosing organic, local French products matters. Supporting these ingredients means supporting people who, like us, make ethical choices.”
— Maddalena Spagnolo, Head Chef at Ernest
A Kitchen with a Cause
At Ernest, every meal helps fund another—it’s more than just a slogan. Since 2017, Ernest has been distributing organic and locally sourced food parcels each week. In 2020, the organization expanded its mission, partnering with restaurants in its network to use their kitchens to prepare healthy, flavorful meals for people experiencing homelessness or extreme hardship. Ernest’s first restaurant opened in 2023. Since 2015, the association has cooked 238,900 meals and distributed 42,430 organic food parcels.
Souad’s kitchen carries a deeply committed vision of the culinary arts: using food to create positive social and environmental impact. Professional integration is at the heart of the project, with a structured program offering job opportunities to individuals facing social isolation—especially newcomers to France.
Behind this initiative are Tarek and Leïla Idrissi, a brother and sister duo driven by a shared passion for food and strong human values. This project is a tribute to their mother, Souad, and the principles of love and generosity she passed on to them.