HABILE: THE NEW FEEL-GOOD HEADQUARTERS
There's strength in numbers! Camille and Eric prove it once again with Habile, a hybrid spot (resolutely 10th arrondissement) where food and fashion come into sync: on one side, good produce cooked without fuss but with generosity; on the other, unisex essentials made from beautiful fabrics. From breakfast to dinner, we love meeting here, like a second home.
There's strength in numbers! Camille and Eric prove it once again withHabile, ahybrid spot (resolutely 10th arrondissement) wherefood andfashion come into sync: on one side, good produce cooked without fuss but with generosity; on the other, unisex essentials made from beautiful fabrics. From breakfast to dinner, we love meeting here, like a second home.
ONCE UPON A TIME…
"Design me the perfect apron!"It was this request from her partnerEric Fontanini, former head chef atrestaurant Palais-Royal(trained underGuy SavoyandAlain Ducasse),that stylistCamille Andrieux(Marc Jacobs, Alexander McQueen, Chloé,Iro) started thinking about a unisex wardrobe.
That was five years ago, and back then it still felt a little out there."We have different body shapes but we love the same clothes, so I ended up designing a unisex collection, that we can both wear."First an online fashion label and a presence in pop-up events,Habileevolved into a living space where you can eat and get dressed. "Every time people found out Eric was a chef, the conversation shifted from fashion to roasts\",laughs Camille today.
THE TWO OF US, IT'S FOR LIFE
"We don't want a fashion you consume and throw away, we want a fashion you'll spend time with."As proof, the labels that come with each piece:Coming to yours?;The two of us, it's for life… as if we were going to build a lasting relationship with our clothes!
Our favourite pieces? Thereversible jacket in aworkwearstyle, available in four colours (€245), thejumpermade from end-of-stock yarn fromSaint Jamesor a genuinely lovelysnood scarf(€135).
AT THE CHEF'S TABLE?
It's on the ground floor that the feasting happens. Your choice: at the tables and banquettes, at the emerald-coloured bar, or right in the open kitchen alongside the very friendly and passionate Eric, who tells you everything about hiswines(biodynamic,organicandnatural), his favouriteproducers,his favouriterecipesthat push the boundaries, or his anecdotes.
On the menu designed byPapier Tigre, you choose according to the time and your mood: agranola with seared pear (€11), apain perdu brioche(€10) and ancookie that's seriously indulgent (€4), a soup of the day and a croque on brioche bread with ham and tomme de Bray, or a chicken, hazelnut and mushroom pâté en croûte, a fried egg with pesto, charcuterie that'll have you coming back for more, or beautifully pearlescent scallops with endives and shallots slowly candied in orange. Special mention for the divine slow-braised lamb neck confit for 8 hours, served with panisse, celery leaves and a meat jus. A little extra? On the dessert side, things hold up just as well, with a rice pudding competition-grade olive oil or a warm chocolate mousse.
Habile, open Tuesday to Saturday from 8:30 am to 11 pm.
The article can be foundhere.