I was raised by six women who cooked like the world depended on it. My mother and khalati — graceful, instinctive hosts — taught me how a meal becomes a memory. Our lama were more than dinner parties; they were lessons in generosity, flavour, and feminine power.

BabéldeB was born from that inheritance.

What started as a few home dinners for Tunisian friends craving a taste of home grew into something larger — a gathering of people hungry for connection, context, and culture. Over time, it became clear: Tunisian cuisine was being misrepresented, flattened, or forgotten. I wanted to change that.

I built BabéldeB as a space to honour what had been passed down. Since then, I’ve hosted diners in Paris, curated events in Marseille, and brought Tunisian food to London venues including Carousel, Fortnum & Mason and 180 Corner. I even launched the city’s first pop-up dedicated solely to brik.

Through regional flavour, matriarchal foodways, and slow hospitality, BabéldeB reclaims Tunisian cuisine as something worthy of reverence — and entirely its own.

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