Ingrid and Mayfrid Chehlaoui grew up between Paris, London and Beirut. Too French for Lebanon, too Lebanese for France, they decided to create a space to reflect their unique identity: Kubri restaurant in the French capital. In this interview, we explore how the siblings created a concept that’s raw, real and deeply personal.
What can you tell us about Kubri?
When we first arrived in France, we immediately noticed Lebanese cuisine was often presented in a dated and rigid way. Therefore, with Kubri, we deliberately aimed to shake things up and introduce a more modern, creative and vibrant interpretation. Moreover, we build upon traditional Lebanese dishes but always add a twist, whether through unique ingredients, plating or service style. It’s our way of demonstrating that Lebanese cuisine can be exciting, fresh and aligned with today’s evolving culinary scene.
You come from a family of restaurateurs. How has this influenced where you are today?
Our father co-founded Roadster Diner in the early 2000s and, subsequently, launched DIVVY in partnership with Mayfrid shortly after. As a result, we grew up immersed in the restaurant world, surrounded by the energy, challenges and passion of the business. Therefore, it felt natural for us to follow his path and continue this legacy in our own meaningful way. Above all, we chose this journey not solely out of tradition, but because we are genuinely passionate about the restaurant industry.
To what do you attribute Kubri’s success?
Ultimately, Kubri’s success stems from the food, our laid-back yet elegant atmosphere, warm service and thoughtfully selected strategic partnerships. In addition, we introduced Lebanese hospitality to the French market by emphasizing positivity, generosity and a strong, collaborative team culture. It’s a careful balance of authenticity and originality that continues to resonate deeply with a diverse and appreciative audience.
Kubri confidently gives Lebanese cuisine a fresh voice by blending heritage with innovation in a thoughtful and meaningful culinary expression. Moreover, we preserve the soul of traditional dishes while enhancing them with seasonal ingredients, modern plating and a distinct creative touch. We intentionally avoid clichés; our restaurant celebrates the Beirut of today rather than channeling nostalgia.
How important is tradition in the dishes you serve?
At Kubri, tradition serves as the foundation, grounding every decision we make in respect for our culinary roots. Therefore, we don’t attempt to reinvent classic dishes. Instead, we consciously choose to honor them in their original spirit. For example, our hummus tastes exactly like real hummus, true to its traditional Middle Eastern essence. Meanwhile, our “koussa ablama” (spring menu 2025) feels instantly familiar but features a thoughtful touch, such as a zucchini flower enhancement. So, it’s about remaining true to our heritage while avoiding becoming static or stuck in outdated interpretations of Lebanese cuisine.
Your restaurant is the story of two sisters with a dream of bringing a piece of home to Paris. What are the main challenges faced?
Undoubtedly, staffing has been a key challenge, especially after Covid-19, as many professionals unfortunately chose to leave the industry altogether. Consequently, building a reliable and committed team took considerable time, patience and consistent effort on our part to achieve stability. Additionally, introducing the concept of “creative Lebanese cuisine” to a French audience proved difficult and required thoughtful explanation and communication. Therefore, it took ongoing work to help people fully understand and appreciate exactly what we meant by this culinary approach.
Why did you decide to call upon the expertise of Franco-Lebanese chef Rita Higgins?
Initially, Rita Higgins joined us to develop the menu and train the team during our early stages of building Kubri. We quickly realized that we shared the same vision, values and commitment to redefining Lebanese cuisine with purpose and passion. Moreover, her international experience and creativity aligned seamlessly with our concept and strengthened our long-term vision for the restaurant. As a result, she brought culinary richness and depth that significantly helped shape Kubri into the restaurant it proudly is today.
What are your future plans?
We’re currently working on a second concept — a faster and more casual Lebanese spot inspired by modern QSR business models. However, it will still feel fresh, authentic and deeply rooted in our cuisine, staying true to what defines our identity. Most importantly, it’s designed to be more accessible, allowing even more people to enjoy Lebanese flavors in a relaxed setting. So, stay tuned for what’s coming next.
