The essentials
At HABILE, we love to eat... and eat well. Today, we’re shining a spotlight on the essentials of our menu.
Let’s start with the star starter that has been gracing our menu since the opening. I’m talking about the roasted beets with salt and raspberry vinegar. We tried to replace it, but our regulars strongly opposed it. This dish is the perfect example of the HABILE style of cooking. Now, let's move on to the more rustic side of the menu. The pâté en croûte varies its ingredients with the seasons, but it always hits the mark! Its 'little extra' lies in the recipe for its crust, which combines homemade flour and hazelnuts. Fans love it, and even the skeptics adore it. It’s a dish that’s often a full house! To finish with the starters, it would be sacrilege not to order our 'miso-gin' mayonnaise eggs. Finalists of the 2024 Asom World Championship, their reputation thanks to Quotidien is well established.
Now, let’s talk about the main dishes, because we can’t stop there! The wild boar lasagna braised in merlot takes you on a delicious journey. Forget the usual notions of gamey flavors; this dish is worth trying and recommending. The 8-hour confit lamb is also a mainstay on the menu. Camille’s (co-founder and wife of the chef) favorite dish, it will delight your taste buds. And now, the star of all stars, the stuffed cabbage with pork, homemade blood sausage, and apples, which was named Vice Champion of France in November 2024. We’ll let you judge for yourself.
For dessert, the chocolate and hazelnut praline cream competes with the rice pudding with olive oil from the family estate.
The menu at HABILE changes every month with the seasons, so it’s possible that some of these essentials will take a bow to return even better. But don’t worry, it’s rare not to find something to delight in at 16 rue de Lancry, 75010 Paris.
So, are you convinced?
Let’s start with the star starter that has been gracing our menu since the opening. I’m talking about the roasted beets with salt and raspberry vinegar. We tried to replace it, but our regulars strongly opposed it. This dish is the perfect example of the HABILE style of cooking. Now, let's move on to the more rustic side of the menu. The pâté en croûte varies its ingredients with the seasons, but it always hits the mark! Its 'little extra' lies in the recipe for its crust, which combines homemade flour and hazelnuts. Fans love it, and even the skeptics adore it. It’s a dish that’s often a full house! To finish with the starters, it would be sacrilege not to order our 'miso-gin' mayonnaise eggs. Finalists of the 2024 Asom World Championship, their reputation thanks to Quotidien is well established.
Now, let’s talk about the main dishes, because we can’t stop there! The wild boar lasagna braised in merlot takes you on a delicious journey. Forget the usual notions of gamey flavors; this dish is worth trying and recommending. The 8-hour confit lamb is also a mainstay on the menu. Camille’s (co-founder and wife of the chef) favorite dish, it will delight your taste buds. And now, the star of all stars, the stuffed cabbage with pork, homemade blood sausage, and apples, which was named Vice Champion of France in November 2024. We’ll let you judge for yourself.
For dessert, the chocolate and hazelnut praline cream competes with the rice pudding with olive oil from the family estate.
The menu at HABILE changes every month with the seasons, so it’s possible that some of these essentials will take a bow to return even better. But don’t worry, it’s rare not to find something to delight in at 16 rue de Lancry, 75010 Paris.
So, are you convinced?
