{"id":188746,"date":"2025-09-24T14:39:29","date_gmt":"2025-09-24T12:39:29","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/09\/24\/babi-the-wine-on-twenty-hybrid-bistro\/"},"modified":"2025-09-26T12:56:29","modified_gmt":"2025-09-26T10:56:29","slug":"babi-the-wine-on-twenty-hybrid-bistro","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/09\/24\/babi-the-wine-on-twenty-hybrid-bistro\/","title":{"rendered":"Babi: the wine-on-twenty hybrid bistro"},"content":{"rendered":"\n

Babi blurs the lines between bistro, wine cellar and table de g\u00e9nie, in an intimate format and a resolutely free spirit.<\/strong><\/p>\n\n

On Rue Mandar, in the heart of Paris’s 2nd arrondissement, a discreet address has been attracting lovers of innovative cuisine and little-known wines since August 2025. The name? Babi<\/strong>. A 30-cover table designed as a place for sharing, it was born of the friendship between J\u00e9r\u00e9mie Tach\u00e9 and N\u00e9o Guerin, both of whom have worked in demanding establishments such as Shabour and Tek\u00e9s. <\/p>\n\n

Neither a traditional bistro nor a conventional gastro, Babi’s cuisine is free of format<\/strong>, drawing from Sicily, Brittany, Egypt and Armenia. Each dish is conceived as an exploration, starting with a central product. The current menu bears witness to this: theAmuse Moule<\/em>, one of the starters that won us over, turns mussels with Roquefort into a superb cream and a potato croquette into a French fry. A clever and ultra-regressive composition. <\/p>\n\n

A short, devilishly inspired menu<\/h2>\n\n

Here, the product is the common thread. Homard Sauvage<\/em> tortellini – a tribute to Brittany’s blue lobster – are enhanced with a lemon bisque and mint oil. We love the pastis-chili glaze on the lobster claw served on the side. Another successful folly? The Pigeon In Vitro<\/em>, illustrates the audacity and talent (brilliant, we must say) of the young chef. We love the combination of poultry, vinegared rice and Breton seaweed. A brilliant move by J\u00e9r\u00e9mie (the sommelier): serve us a superb sake to accompany the dish. <\/p>\n\n

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Each dish is designed to be accompanied by a glass from the cellar, the central pillar of the project<\/strong>. J\u00e9r\u00e9mie has carefully selected around ten different wines to offer by the glass. These include Keush<\/em>, a magnificent Armenian sparkling wine. <\/p>\n\n

A room for conviviality<\/h2>\n\n

Conceived as a place to live, Babi favors proximity: only a few seats at the counter<\/strong>, and around thirty covers in all. There are no barriers between the dining room and the kitchen. We dine in a warm atmosphere, sometimes enlivened by direct communication from the chef. This format encourages spontaneous exchanges, between guests and with the team. <\/p>\n\n

Careful attention to detail<\/h2>\n\n

The decor, entrusted to Studio ONO<\/em>, was designed to match the kitchen: sober, raw, local. Oak furniture from Montpellier, handmade ceramics from Malakoff, tableware by Maison Degrenne… Here, everything is done to showcase craftsmanship<\/strong> and tell a story. <\/p>\n\n

The visual identity, designed by Laurane Perrot<\/em>, avoids the clich\u00e9s of trendy restaurants: the logo, menus and even the sign were hand-painted by artist and painter Victor Bert<\/em>.<\/p>\n\n

Babi, we love it and we’re going back.<\/p>\n\n

\ud83d\udccdBabi, 11 rue Mandar, 75002<\/p>\n\n

Also read: Fashion Week: 7 star-studded restaurants in Paris<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Babi blurs the lines between bistro, wine cellar and table de g\u00e9nie, in an intimate format and a resolutely free spirit. 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