HABILE. the hybrid and inventive place to live, hosted by Eric, Camille and Thomas, the chef, the stylist and the wine merchant
Hybrid, friendly, and inventive, Habile. is a committed eco-table, a collection of ethical clothing, and a cellar dedicated to the winemakers of tomorrow. A place where life is good, as atypical as the passionate couple who run it continuously: he, Éric Fontanini, head chef, she, Camille Andrieux, stylist of a unisex clothing line. The menus, which change every month, are an invitation to let go and open up to subtly blended seasonal flavors. Time for a very useful change of scenery.
Habile. We took its definition literally: Someone who executes something with skill and competence. The hand is the tool that connects us with Éric, so this adjective allowed us to make the connection between our professions. What amuses us is that many read quickly and see dress, so we naturally come to clothes. Camille Andrieux, co-founder and artistic director, Habile.
Habile. We took its definition literally: Someone who executes something with skill and competence. The hand is the tool that connects us with Éric, so this adjective allowed us to make the connection between our professions. What amuses us is that many read quickly and see dress, so we naturally come to clothes. Camille Andrieux, co-founder and artistic director, Habile.
A hybrid space in bright colors
At the corner of Lancry and Château d’eau streets, the living space is a restaurant on the ground floor, a showroom on the mezzanine, and a private cellar in the basement.
'We wanted a single unit through a project that goes from food to clothing. We like to intrigue and put emotion into consumption.' Camille and Eric share their dream of being Habile.
Let yourself be carried away by the chef's monthly menu
The Chef's Table at Habile is a special place to taste Eric's discovery menu Photo OOlgan
Chef Éric Fontanini rubbed shoulders with Alain Ducasse at 59 avenue Raymond-Poincaré, he rubbed shoulders with Bruno Franck, Éric Mercier, then at Maison Blanche, he worked with Thierry Vaissière. Then, he organized restaurant openings in the United States in L.A. and San Francisco, and returned to Paris at the Palais Royal restaurant.
At Habile, the menu changes every month. Attentive to temporality, Eric wants to give time to time.
'I want to give pleasure without making a plate complicated, without too many contrasts and also to make people feel at home.'
Eric
The privilege (and a piece of advice, book in advance): Eat at the 'chef's table', that is to say at the end of the zinc counter of the kitchen worktop and follow - as it goes - the evolution of the dishes, to the rhythm of the inventiveness of the 'carte blanche' given and assumed by the chef. The experience to be shared by four or five is powerful, as the guests have the impression of being involved in what is being prepared, of being at the center of what is served to them, always with clear explanations from Eric.
An eco-menu that is created in front of you
'We try to promote a demanding cuisine for us, not for the customer.'
Eric
With a proven science of flavor and color combinations, Eric develops his April discovery menu: Roasted beets, raspberry vinegar and Piedmont hazelnuts, the taste of beets stands out without any acidity, a very successful starter, just like Roasted carrots with orange and salad, sesame and reduced juice. Burgundy pigeon cooked twice, jus and French-style peas, a meticulously executed dish.
For dessert, the raw Pot de crème with dark chocolate, praline and Piedmont hazelnuts is a killer, requested by regulars.
Roasted beets, raspberry vinegar and Piedmont hazelnuts, by Habile. Photo Cécile d’Orville
A prospective wine cellar
With more than 350 references, Thomas favors natural, organic or biodynamic wines, with the ambition of finding and offering the winemakers of tomorrow: like in Champagne, Terre Jaune by Claude Lemaitre or Gamin de Terroir…
The cellar in the basement of Habile, can be privatized for tasting or working. Photo OOlgan
Habile also for dressing
The pieces created by Camille Andrieux, who after her studies pursued a career as a Marc Jacobs stylist, are in her image: useful, of quality to last, simple lines to favor functionality. 'It was while looking for an apron for Éric that I decided to create a unisex, timeless and functional range. Clothes that we love and that will accompany us for a long time,' she explains. These pieces are part of a ethical clothing collection.
Beautiful materials, with traceable and organic natural raw materials. Clothes made in France and Portugal. Socks, hats, jackets, t-shirts, pants, deep colors, ethical fashion that respects the environment like the reversible jacket (two in one). Not to mention some artisanal products to do yourself good.
If you are wondering if eating or dressing is 'skillful'. Go to rue de Lancry, you will have a nice start to the answers.
Camille's showroom on the mezzanine offers her clothing line Habile and useful products. Photo OOlgan
Information:
Habile, 16 rue de Lancry (at the corner of Rue du Château d’Eau), 75010 Paris
Tel: + 33 1 44 63 82 62 – reservation
The entire place can be privatized for half a day or a full day up to 2 hours
Menus
Lunch menu: Starter/main course or Main course/dessert: €23; Starter/main course/dessert: €29
Main course: €16
Breakfast, Saturday 10am-12pm
Carte blanche (ideally at the Chef's Table by reservation)
2 starters, 2 main courses, 1 dessert for €55
At the corner of Lancry and Château d’eau streets, the living space is a restaurant on the ground floor, a showroom on the mezzanine, and a private cellar in the basement.
'We wanted a single unit through a project that goes from food to clothing. We like to intrigue and put emotion into consumption.' Camille and Eric share their dream of being Habile.
Let yourself be carried away by the chef's monthly menu
The Chef's Table at Habile is a special place to taste Eric's discovery menu Photo OOlgan
Chef Éric Fontanini rubbed shoulders with Alain Ducasse at 59 avenue Raymond-Poincaré, he rubbed shoulders with Bruno Franck, Éric Mercier, then at Maison Blanche, he worked with Thierry Vaissière. Then, he organized restaurant openings in the United States in L.A. and San Francisco, and returned to Paris at the Palais Royal restaurant.
At Habile, the menu changes every month. Attentive to temporality, Eric wants to give time to time.
'I want to give pleasure without making a plate complicated, without too many contrasts and also to make people feel at home.'
Eric
The privilege (and a piece of advice, book in advance): Eat at the 'chef's table', that is to say at the end of the zinc counter of the kitchen worktop and follow - as it goes - the evolution of the dishes, to the rhythm of the inventiveness of the 'carte blanche' given and assumed by the chef. The experience to be shared by four or five is powerful, as the guests have the impression of being involved in what is being prepared, of being at the center of what is served to them, always with clear explanations from Eric.
An eco-menu that is created in front of you
'We try to promote a demanding cuisine for us, not for the customer.'
Eric
With a proven science of flavor and color combinations, Eric develops his April discovery menu: Roasted beets, raspberry vinegar and Piedmont hazelnuts, the taste of beets stands out without any acidity, a very successful starter, just like Roasted carrots with orange and salad, sesame and reduced juice. Burgundy pigeon cooked twice, jus and French-style peas, a meticulously executed dish.
For dessert, the raw Pot de crème with dark chocolate, praline and Piedmont hazelnuts is a killer, requested by regulars.
Roasted beets, raspberry vinegar and Piedmont hazelnuts, by Habile. Photo Cécile d’Orville
A prospective wine cellar
With more than 350 references, Thomas favors natural, organic or biodynamic wines, with the ambition of finding and offering the winemakers of tomorrow: like in Champagne, Terre Jaune by Claude Lemaitre or Gamin de Terroir…
The cellar in the basement of Habile, can be privatized for tasting or working. Photo OOlgan
Habile also for dressing
The pieces created by Camille Andrieux, who after her studies pursued a career as a Marc Jacobs stylist, are in her image: useful, of quality to last, simple lines to favor functionality. 'It was while looking for an apron for Éric that I decided to create a unisex, timeless and functional range. Clothes that we love and that will accompany us for a long time,' she explains. These pieces are part of a ethical clothing collection.
Beautiful materials, with traceable and organic natural raw materials. Clothes made in France and Portugal. Socks, hats, jackets, t-shirts, pants, deep colors, ethical fashion that respects the environment like the reversible jacket (two in one). Not to mention some artisanal products to do yourself good.
If you are wondering if eating or dressing is 'skillful'. Go to rue de Lancry, you will have a nice start to the answers.
Camille's showroom on the mezzanine offers her clothing line Habile and useful products. Photo OOlgan
Information:
Habile, 16 rue de Lancry (at the corner of Rue du Château d’Eau), 75010 Paris
Tel: + 33 1 44 63 82 62 – reservation
The entire place can be privatized for half a day or a full day up to 2 hours
Menus
Lunch menu: Starter/main course or Main course/dessert: €23; Starter/main course/dessert: €29
Main course: €16
Breakfast, Saturday 10am-12pm
Carte blanche (ideally at the Chef's Table by reservation)
2 starters, 2 main courses, 1 dessert for €55