The Hood

The Hood's culinary identity reflects the vision of chef Khanh-Ly, whose victory in MasterChef France 2015 established her as a talent capable of bridging culinary traditions with creativity and technical skill. Her approach to Asian-French fusion respects the integrity of both cuisines while creating dishes that feel neither derivative nor forced. The result is a menu that moves fluidly between pan-Asian specialties and French-influenced preparations, united by a commitment to quality ingredients and thoughtful execution. The signature Banh Mi Saigon exemplifies this philosophy—a Vietnamese classic executed with precision, using responsibly sourced ingredients from French and Italian farms. This isn't fusion for fusion's sake but rather a Vietnamese dish prepared with the same attention to sourcing and technique that defines French gastronomy. The Pandan Chiffon Cake represents another highlight, showcasing Southeast Asian flavors in a delicate, expertly crafted dessert that has become a house specialty. The pan-Asian menu spans multiple culinary traditions. The lahpet thoke (Burmese tea leaf salad) brings a lesser-known specialty to Parisian diners, while fried chicken drumsticks and caramelized pork demonstrate mastery of familiar Asian comfort foods. Rice noodle soup offers warming, restorative qualities perfect for Paris's cooler months. These dishes range from €4.50 to €19 for main plates, with sides priced between €2.50 and €6.50, making the cuisine accessible while maintaining quality standards. The all-day breakfast and brunch service deserves special attention. Vegan and gluten-free options remain available throughout operating hours, reflecting an inclusive approach to dietary needs without compromising flavor or creativity. The eggs and kaya (coconut jam) dish represents a Southeast Asian breakfast tradition adapted for the Parisian brunch scene, while the banana bread has earned its own following among regulars. Beyond the main menu, The Hood's beverage program complements the food with equal care. Specialty coffee from Hexagone Café and Brûlerie de Belleville provides the foundation for the daytime experience, with options ranging from classic espresso preparations to golden milk for those seeking alternatives. Fresh-pressed juices offer bright, clean flavors that pair well with the Asian-influenced cuisine. The establishment even plans to offer coffee roasting workshops in summer, extending its coffee culture beyond service into education. The lunch formula at €10.50 provides an accessible entry point, offering a choice of salad, soup, or tartine—a French café staple given The Hood's distinctive treatment. Desserts, priced at €5-6, include the signature chiffon cake alongside other sweets that balance Asian flavors with French pastry technique. The small épicerie fine section allows guests to take home selected products, extending the experience beyond the dining table. Pastries from Doughmade complement the house-made offerings, ensuring quality across all categories. This partnership approach—combining Khanh-Ly's cooking with carefully selected suppliers—demonstrates a mature understanding that excellence sometimes means knowing when to collaborate rather than attempting to do everything in-house.