Alan Geaam's bakery, Flamel, is not often talked about, yet the starred chef offers amazing pastries and viennoiseries with Lebanese influences. Here we have crispy croissants with zaatar spices, but also tasty flaky brioches or pistachio millefeuilles.
And during the summer, the chef was challenged to make a rum babka, by the brand Phraya. The verdict? Alan Geaam and his Pastry Chef Julien Noray unveil a very nice brioche with raisins soaked in the spirit. Don't expect a chocolate babka, but you will find a nice concentration of spices, including cinnamon, star anise, vanilla and clove! Not very alcoholic, this creation has the merit of revisiting the Jewish babka trend in recent years.
For about ten years now, Alan Geaam has wanted to introduce Lebanese cuisine, he, the Lebanese refugee who left his country at the age of 10 for the United States before migrating to France to learn everything about cooking. In search of adventure, he launched Qasti, a restaurant serving "authentic and different" Lebanese cuisine, then Sâj, a counter dedicated to Lebanese pancakes. A beautiful tribute to his country of origin!
