Photo: Dilyara Garifullina

If, like us, you want a taste journey that thrills the taste buds, crosses cultures and fashions without ever tiring... Venture into the Marais, where our team of sweet tooths reignites the Babkaian frenzy by choosing for you the best zebra buns.

Before announcing our top 5, a short reminder which takes us to the origins of Babka from Eastern countries and whose name is inspired by “Baba”, grandmothers in Polish. It was in the 90s that this traditional brioche rolled with cinnamon, almonds and dried fruits was given a new recipe to become the “addictive” chocolate and praline marbled brioche, to be enjoyed in all seasons.

The unexpected

Season’s chocolate and hazelnut babka

Better known for its gargantuan and Instagrammable brunches, Season, a mecca for healthy and appetizing cuisine, is now treating us to a chocolate Babka which is about to become one of the best-sellers of this healthy coffee shop.

Slow-food fans will know how to wait until the weekend to savor this plump, generously filled and intensely golden brioche.

Season
1, Rue Charles-François Dupuis, 75003 Paris
Monday to Tuesday and Thursday to Sunday from 08:30 a.m. to 21 p.m.
Wednesday from 8:30 a.m. to 18 p.m.
Tel: +09 67 17 52 97

The exclusive

Bakery All about bread

Because we can't resist any longer, the secret so well kept by the regulars of this neighborhood bakery will be revealed to you... "All around the bread", which Maraisians and tourists love for its baguette "voted the best in Paris" and its crispy flaky pastries, has recently been making its marbled chocolate babka.

To know the flavor, we will have to be patient because this appetizing and golden brioche is only available on weekends, exclusively.

All about bread
134, Rue de Turenne, 75003 Paris
Monday to Friday from 6:30 am to 20:30 pm
Saturday and Sunday from 6:30 a.m. to 19 p.m.
Tel: +01 42 78 04 72

The original

Florence Kahn’s babka with salted butter caramel and almonds

It is at Florence Kahn that you can go back to the historical origins of Babka. From its traditional recipe rolled with cinnamon, almonds and dried fruits to that with salted caramel-butter and roasted peanuts, or of course its soft and chocolatey zebra version, you will have the pleasure of “tasting as many Babkas as there are has grandmothers.”

On one condition, however, do not miss the Jewish holiday season of Rosh Hashanah and Yom Kippur Passover.

For the impatient, the Maraisienne institution specializing in Yiddish cuisine offers to order them all year round.

Florence Kahn
24, rue des Ecouffes, 75004 Paris
Thursday to Sunday from 9:30 a.m. to 17:30 p.m.
Tel: +01 48 87 92 85

The comforting

Salatim’s chocolate babka

Generosity has made the reputation of Salatim's bakba, more precisely, its version overflowing with hazelnut cream and chocolate. It is from the oven of this modern canteen which has become essential for its Israeli specialties, that buttered babkas emerge, crispy and creamy, topped with still warm syrup.

Other more comforting combinations await palates fond of brioches with chocolate stripes and date paste or toasted in butter that calls for a second bite and more, because there will inevitably be affinities.

Salatim
15, Rue des Jeuneurs, 75002 Paris
Monday and Friday from 9 a.m. to 16 p.m.
Tuesday to Thursday from 9 p.m. to 17 p.m.
Tel: +01 42 36 30 03

The regressive

Chocolate Babka The French Bastards

The wild young team at The French Bastards bakery quickly conquered cosmopolitan Parisians with its Franco-American pastries with ultra-gourmet and surprising textures and mixtures.

Their braided babka increases tenfold the regressive sensation that one experiences under the softness of the brioche dough with PDO butter and cream.

We love Ariaga 59% dark chocolate which adds character and roundness to its generous slices which we devour without moderation.

The French bastards
181, Rue Saint-Denis, 75002 Paris
Monday to Friday from 8AM to 20PM
Saturday 8h30 to 19h30

Text: Sandrine Maggiani

15.04.21

Piccola Mia, the pizzas of the Republic

Piccola Mia, the pizzas of the Republic

On the Place de la République, a brasserie with Italian accents has just opened, which quickly made people forget the old Pizza Pino. Welcome to Piccola Mia, the fruit of the joyful encounter between Italian chef Denny Imbroisi, pizza chef Julien Serri and mixologist Matthias Giroud who creates a creative cocktail menu.

Bel Canto, an evening of singing

Bel Canto, an evening of singing

Pushing the door of Bel Canto is like entering the opera. On the upper quay of the Seine, facing Ile Saint-Louis, Bel Canto is not an ordinary restaurant. Here, we dine but above all, we come to listen to the great classics of lyrical art, performed by... the room staff!

At the Azzedine Alaïa Foundation, a haute couture restaurant

At the Azzedine Alaïa Foundation, a haute couture restaurant

Secret, or discreet, addresses are sometimes the best. This is the case of the Azzedine Alaïa Foundation café-restaurant, in the Marais, very close to the BHV. You enter through a carriage entrance which opens onto a paved courtyard. Without paying attention, we have just entered the kingdom of the brilliant fashion designer who died in 2017 at the age of 82.

The best tattoo parlors in Marais

The best tattoo parlors in Marais

Tattooing, an age-old practice, has long been the prerogative of convicts, dock workers, the underworld and sailors. Although it has become democratized, now affecting all profiles and concerning one in five French people, including 16% women compared to 10% men, it still remains taboo due to its definitive and transgressive nature.

Piccola Mia, the pizzas of the Republic

Piccola Mia, the pizzas of the Republic

On the Place de la République, a brasserie with Italian accents has just opened, which quickly made people forget the old Pizza Pino. Welcome to Piccola Mia, the fruit of the joyful encounter between Italian chef Denny Imbroisi, pizza chef Julien Serri and mixologist Matthias Giroud who creates a creative cocktail menu.