Alan Geaam, fantastic Michelin-starred Lebanese gastronomy

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Published by Manon C. · Photos by Manon C. · Published on 5 October 2020 at 14h16
In his starred restaurant modestly called Alan Geaam, chef Alan Geaam lends cachet to Lebanese cuisine. Let yourselves be surprised with a discovery menu; we succumbed!

Owning the Auberge Nicolas Flamel, as known as the oldest restaurant in Paris turning 612 years old this year, owning restaurant Qasti as well, chef Alan Geaam delights foodies in Paris 16th arrondissement with a restaurant simply called Alan Geaam.

The address used to house two starred chefs, William Ledeuil and Guy Martin, and more recently Akrame restaurant by chef Akrame Benallal – two-Michelin stars. Let us just say this address seems to attract the brightest stars!

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And speaking of stars, this gourmet restaurant lends cachet to Lebanese cuisine and has been awarded a Michelin star. And now, we understand why we loved our meal at Alan Geaam so much.

Here, no menu at lunch or at dinner, but discovery set menus reserving fantastic surprises. You will have to allow €48 at lunch for starter/main course/dessert, and €70, €90 or €120 for the set menus in 3, 5 or 7 courses with possibility of a wine pairing.

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Comfortably seated at one of the tables – the restaurant only has 20 seats – start the discovery of the Lebanese terroir with a glass of arak and some man’oushe flatbread (the traditional bread sprinkled with zaatar) we discover hidden in a little decorative tree on our table.

Then, a trio of improved mezzes, magnificent peanut trompe l’oeil with foie gras, hummus cone and trout eggs, and a delicate cucumber labneh with thyme and pea meringue. It is definitely whetting our appetite.

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Two astonishing starters are then served: colorful tomatoes served with fried halloumi; and black falafel based on smoked eel – so smooth – chickpea virgin and tahine foam.

We have been blown away by the jumbo shrimp, summer vegetables, Soujouk bisque, and the pigeon in two textures, eggplants, walnut and pomegranate. We cannot say which of these dishes we enjoyed the most: they two were flawless, because of the elegant plating and the emotions we felt.

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And it is already time for desserts by Alan Geaam pastry chef Julien Noray. The sweet part is at the same level as the rest of the meal: brilliantly and shrewdly executed. We love the airy dessert aptly named La tête dans les nuages [Head in the clouds] base on atcha, pistachio and verbena; and the Baklawa-inspired Sollies fig with sage and blackcurrant.

Before we leave, a few mini-pastries are served: a Mouhalabieh lollypop with apricot condiment, raspberry and rose fruit jelly, and a chocolate tartlet with zaatar and sorrel.

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It is simple, we left Alan Geaam with starry eyes and delighted taste buds.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.

Practical information

Dates and Opening Time
Starts 3 October 2020



    19 Rue Lauriston
    75116 Paris 16

    M° Kléber

    Formule déjeuner: €48
    Menu en 3 temps: €70
    Menu en 5 temps: €90
    Menu en 7 temps: €120

    Official website


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