Carla Rebeiz, the creative force behind Eats Thyme. (Credit: The Social Food)
Though she was born in Beirut, Carla Rebeiz is a true citizen of the world. After spending a portion of her teenage years in Lebanon she later relocated to the US to pursue her studies for an MBA. After completing her degree, this determined young woman returned to France to embark on a career in finance. Carla has also spent time in Brazil, as her father lived in Rio, and Frankfurt, where she spent many years with her husband.
After building a solid and impressive career in finance, navigating banks and trading rooms while dealing with everything from financial information to brokerage, Carla eventually decided it was time for a 180-degree turn. “It’s time,” she thought, to put her energy into a concept she was genuinely passionate about. She named this brainchild of hers "Eats Thyme," a play on the words "eats thyme" and "it's time." After a year spent developing her project, she founded Eats Thyme in February 2018. Two years later, in the middle of the Covid-19 lockdown, she opened this charming and elegant Parisian venue brimming with Lebanese flavors.
Against all odds, the restaurant has soared to success, becoming a recognized brand, a trending phenomenon and a favored spot frequented not just by the Lebanese but notably by the French. Garnering much praise from the press, Carla Rebeiz was recently featured in the culinary section of Le Monde.
Today, Eats Thyme also offers catering services, with a bespoke and elegant touch. Among its customers are renowned writers such as the likes of Orhan Pamuk, Amin Maalouf, Diane Mazloum as well as artists and film actors...
(See our 8 questions to Carla Rebeiz below)
Lemon za'atar chicken, C(arla Rebeiz) Style
Category: appetizer or main course
Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Total time: 1 hour 35 minutes
Serving size: 6 people
Difficulty level: easy
Ingredients :
6 chicken breasts
25 cl lemon juice
10 cl olive oil
1 tbsp. zaatar
½ tbsp. salt
pinch of pepper
3 cloves garlic
2 white onions
Lemon zest
Preparation:
Prepare marinade the day before.
Step 1: Peel and chop garlic cloves.
Step 2: Place chicken breasts in a container and cover with lemon juice, olive oil, zaatar, lemon zest and garlic.
Step 3: Season with salt and pepper and marinate for 24 hours in the refrigerator.
Step 4: Preheat the oven to 180 degrees Celsius.
Step 5: Chop onion and add to marinade.
Step 6: Place foil-covered chickens in the oven for 45 minutes.
Step 7: Serve the chicken breasts whole or cut, in their juices, with vermicelli rice or garlic-coriander potatoes.
Carla Rebeiz's iconic lemon za'atar chicken (Photo courtesy of Eats Thyme.)
8 QUESTIONS FOR CARLA REBEIZ
1. Tell us about your restaurant
I launched Eats Thyme in Paris in July. 2020, right in the middle of the Covid pandemic. In 2021, we introduced the "take away" and thanks to our success, we've been called upon for events in the world of art, culture and fashion to the point where we have become a caterer of choice for museums, collectors and art galleries.
We have reinterpreted Lebanese cuisine, making it modern and desirable. Our recipes with za’atar and sumac are bestsellers. Our savory creations include black hummus, rainbow hummus, miso eggplant fatteh, Vitello tahini, or lemon za'atar chicken in a broth... Our signature desserts are za’atar chocolate mousse, labneh-cotta, labneh lemon cheesecake and vanilla sumac cake. I'm as vigilant about the origin of the products as I am about the service, which I make sure is always friendly and generous "just like home."
2. A few words about your chefs and their cuisine
I'm surrounded by my team of cooks who, thanks to their technique and expertise, know how to respond to my every proposal with recipes that I find perfect. I'm obsessed with taste, and I'm guided by the various influences I gather from my travels and great chefs.
3. What inspires your menu? Do you change it regularly?
We adapt our menu to the seasonal produce, but also to my own tastes. The manoucheh, with its organic flour and bistro-style filling, is the star of the show!
4. Sweet or savory?
Paris has a sweet tooth!
5. What is your favorite recipe?
Lemon za'atar chicken.
6. What is your relationship with Lebanon and Lebanese cuisine?
In my kitchen, I'm surrounded by our spices and ingredients. The smell of cooking takes me back to Beirut, to dishes cooked with the family and to dinners with friends. I have a love story with Beirut, and despite the distance, I like to pay homage to my beloved city.
7. Why did you choose to share the recipe for lemon za'atar chicken?
It's one of our creations and a recipe that has become iconic. The broth is unique, the chicken is tender, and the dish is light and flavorful. It's the dish and the taste I've always dreamed of...
8. What’s next?
After taking part in events for the brand Etro during the Salone del Mobile in Milan, and supporting the Menart Fair during their various editions, Eats Thyme was chosen as the caterer for the PAD, the world's leading design fair, with events in Paris and London.
We're now looking for partners to expand into Europe and the United States.
Finally, I'm also working on a book, but for now, I can’t talk about it...
This article was originally published in L'Orient-Le Jour.