Behind HABILE.

HABILE. is a restaurant with its own clothing brand. And a clothing brand with its own restaurant. Two passions under one roof, at 16 rue de Lancry, in the 10th arrondissement of Paris — because eating well and dressing well, here, come from the same state of mind.

It all starts with a meeting

Éric is a chef — trained in the kitchens of Alain Ducasse and Guy Savoy. What he loves above all is flavour-driven cooking: crafted without pretension, refined without being out of reach, simple without being simplistic. Camille is a stylist. She loves fashion that is accessible and easy to wear, but without the slightest compromise on quality, fabric or finish.
Then one day, while searching for the perfect apron for Éric, they both fell for functional clothing. From workwear to fashion, from fashion to cooking and back again — it was a short step. HABILE. was born — in 2018, carried by an Ulule campaign: first a clothing brand, workwear reinvented, revisited, brought up to date.

A conviction: the long game

Behind HABILE., there is a simple, stubborn idea: dressing well and eating well are the same way of living. Thinking useful, durable, ecological and human — and enjoying it. No throwaway trends, no season erasing the last. A permanent collection, never discounted, that grows little by little; a cuisine that seeks excellence where no one expects it.

The venue — 250 m², four worlds

In 2021, the adventure found its walls and windows at 16 rue de Lancry, between Canal Saint-Martin and République. A 250 m² space that the house entirely conceived, designed and built, articulated around four worlds that speak to each other:

• The restaurant, with its chef's table set directly in the kitchen.
• The boutique, upstairs, where the collection designed by Camille lives.
• The wine cellar, its bottles to drink on the spot or take away.
• The épicerie, a selection of the products found on the plate.

The kitchen — unfussy bistronomie

Here, we cook real produce, handled with care, in a modern bistrot that owns its bistronomie without any fuss. The work has been recognised: two toques at the Gault & Millau (2026), the Maître Restaurateur label and a place at the Collège Culinaire de France.
Our dishes are stories more than menu lines. The "miso-gin" œufs mayonnaise, finalists at the 2024 world championship: a bistrot classic reinvented with obsessive precision. The stuffed cabbage, bronze medal 2025: a humble vegetable elevated to signature status. And one conviction running through it all — never trust a skinny chef.
Another rarity in Paris: continuous service, Tuesday to Saturday, from 11am to 11pm. At HABILE., you can sit down when you're hungry, not when the menu decides.

Fashion — designed to last

The HABILE. collection is conceived like the kitchen: assured, colourful, unisex, unfussy but not without style. Eco-responsible pieces, in limited runs, made exclusively from natural materials, made in France and made in Portugal — the knitwear knitted by Saint James. A wardrobe that never goes out of fashion, because it never tried to follow it.

Today — a house that grows

HABILE. was born from an encounter, but it has become a family: a team, an address, a way of being that goes beyond its two founders. Éric and Camille now step back a little from the day-to-day — the house, for its part, keeps doing what it has always done: good products, beauty, durability, and a lot of love.
Be habile.