Alan Geaam

Alan Geaam's cuisine represents a sophisticated conversation between two great culinary traditions. At its foundation lies impeccable French technique—the kind of precision and respect for ingredients that defines haute cuisine. Yet woven throughout are the aromatic signatures of Lebanese cooking: the warmth of spices, the brightness of herbs, the complexity of Middle Eastern flavor profiles. Chef Geaam, drawing on 25 years of culinary experience and his unique position as the first Michelin-starred chef of Lebanese origin in France, approaches this fusion with remarkable subtlety. Rather than creating obvious mashups, he allows each tradition to inform the other. A langoustine might be prepared with the spicing of chich taouk, Lebanon's beloved grilled chicken. Brioche arrives perfumed with olive oil and zaatar, the iconic Levantine herb blend. Premium ingredients like Racan pigeon, bar, and Saint-Jacques receive treatments that honor French gastronomy while incorporating unexpected Mediterranean elements. The menu structure follows French fine dining conventions, with discovery menus ranging from five courses (Menu Découverte at 60€) to the ambitious seven-course Menu Signature (180€). Seasonal ingredients drive the compositions—asparagus and morels in spring, for instance—ensuring the cuisine remains dynamic and responsive to what's best at market. Even desserts embrace this cultural exchange, with creations featuring pink grapefruit and aloe vera that bring freshness and originality to the meal's conclusion. The lunch Menu Affaires (58€, weekdays only) offers an accessible entry point to Geaam's cuisine, while the evening menus allow for fuller exploration of his culinary vision. Wine pairings, starting at 70€, are carefully selected to complement the menu's cross-cultural complexity, navigating between French classics and selections that honor Mediterranean flavors. What distinguishes this cuisine is its authenticity to both traditions. Geaam isn't simply adding exotic touches to French dishes or dressing up Lebanese food in French technique. Instead, he's created a genuine third way—a cuisine that speaks fluently in both languages and, in doing so, says something entirely new.