Nestled in the heart of Paris’ Marais district in the elegant 5-star Le Grand Mazarin hotel, Boubalé restaurant unveils its new spring 2025 menu. This must-visit destination celebrates the richness of Levantine cuisine by offering a gastronomic experience that subtly blends ancestral traditions with contemporary culinary innovations. With authentic Middle Eastern flavors, spices from around the world, and refined presentation, Boubalé invites guests on a culinary journey to the crossroads of Eastern Europe and the Middle East, where each dish reimagines traditions with a modern Mediterranean twist.
What is Levantine cuisine?
Levantine cuisine has its origins in the historic region of the Levant, which today spans several countries in the Middle East. This ancient culinary tradition developed at the crossroads of Mediterranean and Eastern civilizations, benefiting from multiple influences which have shaped its unique identity over centuries. Levantine cuisine is fundamentally characterised by its convivial and generous approach to dining. Dishes are traditionally served in the center of the table and shared among all guests, creating an atmosphere of communion and exchange. Olive oil is the basis of many Levantine recipes, accompanied by abundant use of fresh herbs such as mint, parsley, and cilantro. Spices from around the world—cumin, sumac, zaatar, cardamom—enhance the flavours and bring that aromatic signature so characteristic of Levantine cuisine.
In France, this Mediterranean cuisine is becoming increasingly popular. Its bold flavours, nutritional balance, and vibrance resonate particularly well with the French art of living. Levantine cuisine also offers a wide variety of vegetarian dishes, including falafel, halloumi, hummus, salad, and tabbouleh, which contributes to its growing popularity among those seeking delicious and healthy options.
The great classics of Levantine cuisine
Levantine cuisine is brimming with iconic dishes that have conquered tables around the world while retaining their authenticity. Among these culinary treasures, hummus ranks high on the list. At Boubalé, this traditional recipe is enhanced by the addition of cherry tomatoes, confit garlic, and roasted pine nuts, which add texture and depth.
Shakshuka, which can be found on Boubalé’s menu perfectly illustrates the sophisticated simplicity characteristic of this cuisine: poached eggs in a tomato sauce simmered with onions, garlic, aromatic herbs, and enhanced with feta cheese.
No discussion of iconic Levantine dishes would be complete without mentioning crispy cauliflower with spicy sauce and lemon tahini, or pastries soaked in orange blossom and rose syrup, which traditionally conclude festive meals. Baba ganoush, a purée of roasted eggplant with a slightly smoky flavor, is also one of the staples of this flavorful cuisine.
The arrival of Chef Nathan Kessous: a breath of fresh air
At the helm of Boubalé’s kitchens, Chef Nathan Kessous brings a contemporary vision to Levantine cuisine while deeply respecting its roots. With a rich background in prestigious establishments in Paris and internationally, he has developed a personal approach that combines tradition and innovation. Nathan Kessous draws inspiration from his Mediterranean origins and his exploratory travels throughout the Middle East. His culinary philosophy is based on absolute respect for the product, the search for balance of flavours, and a constant desire to bring modern techniques into dialogue with ancestral recipes.
His mastery of spices is carefully crafted in the kitchens of Boubalé, creating unique aromatic compositions that transform each dish into a memorable sensory experience. Chef Nathan Kessous also pays particular attention to seasonality and local producers, thus placing Levantine cuisine in a contemporary and environmentally responsible approach.
“I want each plate to tell a story, that of a rich culinary heritage that I reinterpret with respect and creativity,” says the chef. This vision is reflected in a menu that celebrates the essence of Levantine cuisine while making it accessible and surprising for Parisian palates.
A spring menu celebrating traditional flavors
Boubalé’s new spring 2025 menu showcases seasonal produce enhanced by Levantine techniques and spices. The starters and mezze, served with pita bread, immediately transport you on a culinary journey with refined dishes such as cold pea soup with mint and crispy seaweed, a perfect combination of spring freshness and Mediterranean influences. Marinated mackerel with radishes, capers, and chili peppers offers a tangy starter that awakens the taste buds, while artichoke hearts confit with citrus, herbs, and sumac offer a delicate and fragrant interpretation of a seasonal vegetable.
Among the signature dishes, the lamb shoulder confit is cooked for 10 hours. This melt-in-the-mouth meat, flavoured with a variety of spices, embodies the tradition of slow cooking that allows the flavors to develop fully. The whole grilled sea bream served with a sauce of charred vegetables and pine nuts offers an equally delicious seafood version. For lovers of vegetarian dishes, the traditional shakshuka and fattoush salad with baby spinach, cherry tomatoes, cucumber, radishes, and zaatar croutons are delicious options that don’t compromise on flavour.
Desserts are no exception, with moulhabia, a delicate orange blossom panna cotta accompanied by rhubarb and pistachios, or namoura, a semolina cake soaked in rose syrup served with yoghurt sorbet and hazelnut pieces. These sweet dishes offer the perfect conclusion to the culinary journey.
The menu also offers affordable lunch options during the week (starter/main course or main course/dessert for $25, full menu for $33), allowing you to discover this refined cuisine at a reasonable price.
Boubalé: a Levantine experience in the heart of the Marais
More than just a culinary experience, Boubalé offers a true immersion into the warm and generous world of the Levant. Located within the 5-star Le Grand Mazarin hotel, the restaurant cultivates an atmosphere where conviviality reigns supreme.
The elegantly decorated space invites guests to share and relax. As the restaurant’s philosophy, written on its menu, emphasises: “At the crossroads of Eastern Europe and the Middle East, Boubalé invites you to gather around these generously laid tables.” The experience invites guests to reflect upon the communal aspect of dining.
The service flows in precise choreography, plates circulate, conversations enliven, creating the unique atmosphere of traditional Levantine meals. The refined setting of Le Grand Mazarin enhances this experience, offering guests an vibrant break in the heart of the capital. Whether for a business lunch, a romantic dinner, or a celebration with friends, Boubalé adapts to all occasions while maintaining its essential guiding principle: the joy of authentic sharing.
Boubalé’s new spring menu is an invitation to rediscover the richness of Levantine cuisine through the inspired eyes of Chef Nathan Kessous. A complete culinary experience that appeals as much for the quality of its dishes as for the convivial philosophy that accompanies them, in the heart of the vibrant Marais district.
