Restaurant Alan Geaam, the chef's star-studded setting for gourmet cuisine with a soft Lebanese accent

Owner of theAuberge Nicolas Flamel, the oldest restaurant in Paris, which celebrates its 618th anniversary this year, and head of a multitude of addresses on rue Saint-Martin (which deserves to be renamed after him), chef Alan Geaam also has aMichelin-starred gourmet address a stone's throw from Place de l'Etoile.

An address that undeniably attracts stars, since it has in turn welcomed chefs William Ledeuil, Guy Martin and Akrame Benallal. Now soberly named Restaurant Alan Geaam, the establishment serves as a laboratory for chef Alan Geaam, who offers a voyageur cuisine that honors his Lebanese roots while paying homage to French haute gastronomy.

While the condiments, sauces and spices are undeniably Lebanese, the techniques, the chiselled assemblies and thebalance of flavours and textures are very much French. It would be reductive to talk about this Michelin-starred restaurant in terms of fusion cuisine : Alan Geaam takes diners into a world of his own, exploring his childhood memories and sharing his love of great food.

This journey takes place through tasting menus that offer wonderful surprises at every turn. Expect to pay €58 for a business menu for those in a hurry, €95 for a three-course menu, €148 for a five-course menu and €180 for a seven-course menu for the more adventurous. The food and wine pairings (70€, 90€, 130€) are, in our opinion, indispensable, as they are so specialized.

Comfortably ensconced in this hushed setting, the Lebanese terroir is discovered and tasted step by step, with a leaf of man'ouché (the traditional zaatar-sprinkled galette) carefully hidden in a small decorative tree on the table, and a trio of mezzés as appetizers that (already) set the bar high. This is followed by red tuna with kamouneh spices, royal langoustine with taouk spices, sea bass with soujouk spices and Racan pigeon with pomegranate molasses.

Enchanting harmonies that transport the customer into unknown and distant territories, traversed byfrank emotions. Right down to the technically sophisticated desserts and mignardises, which leave a real taste of home on the taste buds. The rest, in pictures!

• To be read
• Qasti, exquisite Lebanese cuisine by Michelin-starred chef Alan Geaam
• Faurn and his man'ouchés, Alan Geaam's Lebanese pizzas
• Qasti Green, Alan Geaam's vegetarian Lebanese table

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Dried caviar and labneh meringue
Caviar Kristal

Man'ouché leaf with zaatar

Mini falafel, labneh, virgin chickpeas, radish pickles

Peanut with foie gras, combava and cayenne pepper

Tacos with baba ganoush, oyster leaf and sea grapes

Crabmeat and sea urchin, lemon mayonnaise, crispy kadaïf, passion fruit veil

Hummus, lemon caviar, pumpkin seed praline

Red tuna, beet, black sesame, kamouneh spices

BBQ-cooked king langoustine marinated in taouk, kumquat, aioli and tagetes spices

Sea bass tartar tartlet, green asparagus carpaccio, bottarga

Sea bass medallion, green asparagus, bear garlic and lemon confit espuma, soujouk spices

Frozen citrus freshness

Fermented buckwheat ravioli, coriander

Racan pigeon, broccolini, buckwheat and pomegranate molasses

Victoria pineapple, arak, fennel, pine nuts

Lemon frosted with nitrogen

Honey milk, candied citron, citrus baba, orange blossom

Mouhalabieh lollipop, honey and pollen
Soft caramel with salted butter and orange blossom, roasted almonds

Blueberry and lavender compote

Ispahan fruit paste, raspberry, rose, lychee

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See all our photos here!

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.