THE CHEF / CURATOR / CO-FOUNDER

Khanh-Ly Huynh (one of our co-founders),  the winner of Masterchef France in 2015 and creative mastermind behind the day and evening menu at The Hood Paris. Born in France from Vietnamese parents, Khanh-Ly never formally studied cooking before Masterchef France, but later obtained a culinary degree from the Institute Paul Bocuse. She has worked as a private chef for foreign ambassadors, ran pop-ups and served as food consultant in Paris, Singapore, Vietnam and Switzerland. 

 

 

THE FLAVORS AND INGREDIENTS

 

Surprising flavours and in-house spice mixes. Food is Asian inspired, straight-forward, seasonal, with ingredient mostly sourced from sustainable farms in France and Italy. The day and evening menu is a  mix of French cooking techniques with iconic South-East Asian flavours (including some of our favorites: Pandan, Sriracha, Gula Melaka, "Pho" and "Hainanese Chicken" marinades). All condiments are made in-house with love and care, from vegan mayonnaise, seasonal jams, syrups, sriracha...

 

 

INSPIRATION

A reflection of the co-founders roots in South-east Asia,  encounters and travels. 

 

 

THE NEIGHBORS AND STREET COLLABORATION

Terroirs d’Avenir, who supply us with fresh, local produce for our evening neo-bistro menu, Benoit Castel, who supplies us with bread, and we collaborate with Onzieme Lieu supplying them food and drinks for their hungry community and event  needs !

 

 

THE STREET

The menu was created to reflect the neighbourhood that was traditionally known to be a bar area. We try to answer this missing link - from day break at 8am for breakfast and specialty coffees,  to an after-work evening of shared plates and carefully selected craft beers and natural wines. . We are your liaison through the day,  and your good food, good vibes and good drinks providers.

 

 

THE COFFEE

All beans are sourced from Paris’s Brûlerie de Belleville and The Barn Berlin.  

 

 

THE BANH MI

Our star daytime dish. Unable to track down a really standout version of Vietnam’s most famous sandwich in Paris, we decided to make our own. We have meat and vegan-friendly versions. The breakfast version with fried eggs has become a neighborhood bestseller (it was even featured in The Independent. Proud!). The mayonnaise is home-made, and the fillings changes seasonally. And while we’re on the subject...

 

 

THE SRIRACHA

Deserves it’s own line. 100% vegan, 100% fait maison (homemade), and the finishing touch on all our banh-mis if you ask for the extra kick.  We’re often asked when we’ll start selling by the jar. No plans yet, but stay tuned!

 

 

THE RICE BOWLS

A staple lunch in Asia. Features lots of veg and vitamins (not to mention flavors). Our Yoga Bowl is a favourite amongst our vegan friends, and meat-lovers can indulge in the seasonally changing toppings (including Hainanese Chicken, Beef "Pho", Caramelised Pork...).  One of our co-founders eats one literally every day...

 

 

PANDAN

A natural flavoring derived from Pandan leaves, used in many Southeast Asian desserts. It’s naturally sweet, and a slight vanilla taste, and we’re just a little bit obsessed with it. It’s occasionally in our house granola, our Pandan chiffon cake, our evening menu desserts in the form of meringue … the way to spot it? It’s bright green.

 

 

POP-UPS

We love global cuisine, and we’re firm believers that brunch food should be about more than avocado toast and pancakes (much as we adore both those things). We’ve hosted over 20 pop-ups to date, with food from Tel Aviv, Korea, Texas, Singapore, Vietnam, the West Indies… we could go on. Happening once a quarter, follow us on Facebook and Instagram for news about the next one.

 

 

EVENING MENU

Three nights a week, The Hood transforms into an after-work evening hang-out (food writers call it a neo-bistro) serving slightly more experimental sharing plates, all with Khanh-Ly’s signature Franco-Asian twists. Gluten free and vegan options are available.  Count 3-4 plates (with or without dessert) to make a real dinner, paired with craft beers, natural wines, and occassional cocktail pop up. 

 

 

OUR EVENING DESSERT

Often fruit-based through the season whether it’s tomato, celery root, parsnip lemon baerries. Our desserts are a mix of slightly salty, acidic and with wine and beer

 

 

WINE, BEER

Our drink selections are very carefully chosen, and each one of our (craft) beers and (organic) wines pairs with a specific dish. Ask The Hood team for a recommendation!

 

 

We have Vegan and Gluten Free options  ! #thehoodisyours