Kubri is the latest Levantine restaurant to capture the hearts and bellies of Parisians. In a bright and colorful space that used to house the dark and delicious Pas de Loup, Kubri is serving the most exciting Lebanese food I’ve tasted in Paris. With three different kinds of hummus, a selection of small plates that include many vegetarian and vegan options, and family-style platters of short-ribs, there’s something here for everyone.
OUR PHOTOS OF KUBRI
IN OTHER WORDS
- David Lebovitz (2023) “A wonderful restaurant exploring the cuisine of Lebanon, by Franco-Lebanese cheffe Rita Higgins. The menu changes daily but the Labneh appetizer I had with broccolini, herbs and radishes was outstanding, as was the roast chicken with a forceful toum (garlic) sauce and black citrus, as well as beef cheeks with crunchy beans. The well-made cocktails are infused with Arabesque flavors, too. The place is small and casual, and is getting the attention it deserves.”
- Le Monde (2023) a fascinating profile of chef Rita Higgins’ path from working as a nurse in Beirut and Belgium to following her Franco-Japanese husband to Japan and cooking there at the Lebanese embassy, to returning with him to France and training at the Cordon Bleu.
- Emily Monaco (2023) “Hispi cabbage has become somewhat of a regular on Paris’ menus of late, taking the place perhaps previously occupied by cauliflower. I can’t say I’m complaining; after enjoying a positively decadent dish featuring the crucifer at Reyna last year, I was bowled over by the caramelized roasted version at Kubri, seasoned with Aleppo pepper butter, cri-cri peanuts, oregano, apricot pickles, and shanklish cheese.”
- Le Fooding (2023) “Running this picture-perfect spot are two Lebanese expats, Mayfrid and Ingrid Chehlaoui, who entrusted the kitchen to chef Rita Higgins (ex-Baron in Beirut). She aims to elevate Levantine cuisine in their pristine space, which is almost too perfect to be true…. But this sense of austerity melts away once you bite into the kibbeh dipped into homemade hummus dripping with sunshine – and olive oil.”