RESTAURANTS • First Person
Shabour doesn’t feel like fine dining — until the food hits the table. Opened by chef Assaf Granit (known for Balagan, Tekés, and Machneyuda), the narrow, candlelit spot is loud, irresistibly alive. There’s no traditional dining room. Instead, you’re seated around a central open kitchen, where chefs shout orders and laugh with servers — dinner and a show.
The menu changes often, but its vibe stays the same: deep flavors, bold spices, and unexpected combinations. One night, it might be a creamy polenta laced with harissa and brown butter; the next, a slow-cooked egg yolk nestled in freekeh. Dishes move between France and Israel without warning, like tuna tartare spiked with fermented chili, or pigeon roasted in pomegranate molasses. There’s also a signature “bread moment” mid-meal, with warm challah or buttery brioche to scoop up whatever’s left. For most of the dishes, you’ll be more than encouraged to eat with your fingers.
The wine list is mostly natural, the playlist is wild, and the service feels like a tight-knit family that forgot you weren’t actually their cousin. Shabour may be a tasting menu restaurant, but don’t expect anything classic. –Victoire Loup
→ Shabour (2nd arr) • 19 Rue Saint-Sauveur • Lunch Fri-Sat 12h-13h, Dinner Mon-Sat 19h-22h30 • Reserve.