The Best Kebabs in Paris | Bon Appétit
"A long-running, family-rooted döner spot that has set the local standard for quality since 1987; flatbread is kneaded and baked on-site each morning, and plate-size breads are rubbed on the spit to soak up sizzling fat before being brushed with spicy harissa and seared face down. Rolls are finished with lettuce, parsley-coated onions, peak-season tomatoes and tender strips of marinated veal breast mixed with turkey that are cut by knife rather than an electric slicer, then topped with a bright, spicy tomato sauce—drawing loyal regulars who greet the owner warmly." - ByLindsey Tramuta
