Babel, hotel and table du monde in Belleville

In the Belleville district, where tourists and Parisians mingle, artists' studios and nightclubs, halal butchers and synagogues, theHotel Babel has just opened its doors in a quiet, pedestrian street, under the impetus of seasoned hotelier Joris Bruneel and chef Clarie Feral-Akram, who trained at the Ecole Ferrandi and worked in Robuchon's kitchens.

Upstairs, 31 rooms in shades of green, terracotta and ochre, decorated by Daphné Desjeux with a wealth ofvintage objects. Carved wooden friezes line the walls. On the floor, heavy black wooden poufs evoke primitive African art.

Hôtel Babel is an invitation to travel, with its natural materials and objects of diverse origins, as well as Babel Radio, on which music and podcasts combine with the hotel's cuisine and décor to tell the story of the place. On the culinary front, the hotel has a world table, where homemade ginger beers, hot chocolate with zaatar and cocktails can be sipped on the terrace at any time of day.

At the table, under the guidance of Clarie Féral-Akram, chefs Sofiane Sadi Haddad and Haitham Karajay focus on sharing dishes and plant-based ingredients. The menu includes mezze, roasted halloumi from the Laiterie de Paris, whole eggplant confit, babka with pesto, ceviche with Levantine spices, Syrian kesh khe (fermented wheat with sheep's yoghurt & dried mint), lamb gyoza confit with Levantine or veal chop, all washed down with good bottles of natural wine.

On Saturdays, it's the local moms who take over the kitchen. They're given carte blanche to create anthology couscous, traditional pastilla, tajine, Berber chakchouka, Afghan kabuli pulao or Damascus muhammara; while travelers will be delighted to enjoy a Sunday brunch.

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The hotel also collaborates with local associations that promote the quality of life in the neighborhood, the fight against isolation and the participation of residents in local life, offering a special spotlight to local producers: coffee comes from Brûlerie de Jourdain, beers are brewed at Fauve, teas and infusions come from Kodama, spirits from Distillerie de Paris, bread and viennoiseries from Sain and fruit is chosen from the Zingam grocery store.

Local residents were also targeted as a priority for recruitment, while local artists were invited to create works of art within the establishment. In short, an address bathed in sunshine.