Tintamarre

Tintamarre's cuisine represents a deeply authentic approach to Levantine cooking, rooted in the culinary traditions of Lebanon, Syria, and Armenia while embracing seasonal availability and artisanal quality. Under chef Gabrielle's direction, the menu showcases both time-honored classics and thoughtful contemporary interpretations, all executed with Mediterranean-inspired sensibility and technical precision. The foundation of Tintamarre's offering lies in its exceptional mezzés, those small plates that form the heart of Levantine dining culture. House-made labneh—thick, tangy strained yogurt—arrives creamy and rich, while the hoummous demonstrates the transformative power of simple ingredients prepared with care. Halloumi croquettes offer satisfying textural contrast, their golden exteriors giving way to molten cheese within. The fatteh de pois chiche layers crispy bread, chickpeas, yogurt, and aromatic spices in a dish that's both comforting and complex. Main courses showcase the cuisine's range and depth. The Msakhan de poulet presents tender chicken with sumac-scented onions, while slow-braised pork with verjus demonstrates chef Gabrielle's willingness to explore beyond strictly traditional boundaries. Armenian mantis—delicate dumplings typically filled with spiced meat—represent the menu's attention to regional specialties. The Kébbé au couteau, hand-chopped rather than ground, exemplifies the restaurant's commitment to traditional techniques and superior texture. Vegetarian offerings receive equal attention and creativity. Moudardara, the classic lentil and rice dish topped with caramelized onions, delivers deep, satisfying flavors. Khodra showcases seasonal vegetables prepared with the aromatic spice blends and cooking methods that make Levantine vegetable dishes so compelling. The fatteh végétarien adapts the traditional layered dish for plant-based diners without compromising on flavor or satisfaction. The restaurant's three Ecotable macarons reflect its dedication to sourcing—ingredients are artisanal, locally-sourced where possible, and seasonal by design. This commitment to quality extends to house-made lacto-fermented products, which add probiotic benefits and complex flavors while honoring ancient preservation traditions. These fermented items are available both on the menu and for purchase at the épicerie counter. Desserts maintain the Mediterranean focus with offerings like Greek yogurt drizzled with honey and sprinkled with fresh thyme—a simple preparation that relies entirely on ingredient quality. House-made sweets showcase traditional Levantine pastry techniques and flavor profiles. The beverage program complements the cuisine thoughtfully. The wine list spans France, Lebanon, and Malta, offering bottles that pair naturally with the menu's aromatic spices and diverse preparations. Artisanal beers provide refreshing alternatives, while house-made fleur d'oranger (orange blossom water) offers a traditional non-alcoholic option that's both aromatic and refreshing. Weekday lunch formulas (€19-22) provide accessible entry points to the cuisine, while the €25 Sunday brunch presents an array of Levantine specialties perfect for leisurely weekend dining. Individual mezzés range from €9-17.50, mains from €17-32, and desserts €9-9.50, with sandwich formulas for takeaway priced at €13.50-14.50. Tintamarre also offers cooking workshops where participants can learn the techniques behind Levantine cuisine directly, extending the restaurant's educational mission beyond the dining room. Takeaway options and festive baskets make it possible to enjoy these flavors at home, while the commitment to quality and authenticity remains constant regardless of format.