Shabour

Shabour's cuisine represents chef Assaf Granit's distinctive culinary voice—a sophisticated fusion of Mediterranean and Middle Eastern traditions interpreted through the lens of French gastronomic technique. The menu reflects Granit's international acclaim and his ability to honor his cultural heritage while pushing culinary boundaries, creating dishes that feel both familiar and revelatory.

The foundation of Shabour's cooking lies in the quality and freshness of ingredients. The kitchen works with premium products, treating them with respect while not shying away from bold flavors and creative combinations. This approach results in dishes that showcase the natural qualities of each ingredient while building complex flavor profiles through careful seasoning and technique.

The menu's structure encourages sharing and exploration, reflecting the communal nature of Mediterranean dining. Dishes arrive at the table designed to be passed around and enjoyed collectively, creating a convivial dining experience that brings people together. This isn't food meant to be eaten in isolation—it's cuisine that sparks conversation and connection.

Signature dishes demonstrate the kitchen's range and technical prowess. The marinated mussels reimagine a French bistro classic with Mediterranean spices and aromatics, creating something that honors both traditions. The revisited cassoulet takes a hearty French staple and lightens it while maintaining its soul, proving that innovation doesn't require abandoning tradition. The marinated amberjack showcases the kitchen's skill with raw preparations, while the perfectly pink lamb saddle demonstrates mastery of cooking techniques.

Other standout preparations include grilled octopus finished with harissa, bringing North African heat to a Mediterranean favorite; chorizo tortellini that bridges Spanish and Italian influences; and the celebrated smoked poached egg, a dish that has become something of a signature. The kitchen also excels with vegetable preparations, like the carrots with soft-boiled egg and tahini foam—a dish that elevates humble ingredients to star status.

The menu's Middle Eastern influences shine through in dishes like lamb cigars and babba ganoush, while maintaining the refinement expected from a restaurant of this caliber. The kitchen uses a generous hand with fresh herbs and spices, creating the aromatic complexity that defines Mediterranean cuisine. This 'farandole of herbs and spices,' as it's been described, gives the food its distinctive character and keeps each bite interesting.

Desserts maintain the same level of attention and creativity. The chocolate mousse, finished with fleur de sel and olive oil, demonstrates how simple preparations can achieve greatness through quality ingredients and perfect execution. The semolina cake with orange blossom water brings North African pastry traditions to the table, offering a lighter alternative to heavier French desserts.

Chef Assaf Granit's influence permeates every aspect of the menu. His international experience and deep understanding of Mediterranean flavors inform the cuisine, while his commitment to hospitality and generosity shapes the overall dining experience. The food at Shabour reflects his philosophy that great cooking should be both technically accomplished and emotionally resonant—food that satisfies on multiple levels.