Alan Geaam est un chef au parcours singulier, véritable amoureux de la cuisine française. Totalement autodidacte, ce chef a vécu une histoire semée d’embûches, digne d’un roman consacré à la résilience.

D’une mentalité de battant, il gravit les échelons de son rêve au point de décrocher une étoile au Guide Michelin en 2018 pour sa table éponyme, située rue Lauriston dans le 16e arrondissement de Paris.

Après avoir passé 24 ans au Liban et 25 ans en France, ses plats sont pensés comme un pont entre l’Orient et l’Occident. Son moteur ? Progresser constamment et faire ses preuves

We’ve all heard of the American dream, but Alan Geaam prefers the French version! After a childhood marked by the civil war in Lebanon, he moved to Paris aged 24 with just one idea in mind: to make his way in the world of gastronomy – his true passion. He started out washing dishes, then became a commis and avid reader of cookery books, climbing the rungs of the gastronomic ladder. At the helm of his own restaurant, he has exploded on to the culinary scene as he brings together all that he has learned over the years. His original recipes skilfully combine France’s rich heritage with touches from Lebanon in a true mixing of cultures, and his hard work and passion shine through in each and every dish. A fine dining experience.

He enjoys today a great reputation, that of a very recent Michelin-starred chef, with the recognition of the public and his peers. And it is so much deserved for this talented cook who learned his job with books, and worked tirelessly to integrate and undertake in France. Alan Geaam stays humble, with an insatiable curiosity. As a boxer, his other passion, he knows the price of his fights to follow his own star and find his identity. A return to himself and a reconciliation that allow him to sign on its behalf a personal cuisine, elegant and creative, that combines the French gastronomy he cherishes, with sweet notes of his beautiful Lebanon

Seul chef d’origine libanaise distingué par le Guide Michelin, ce cuisinier de 48 ans n’a jamais pensé en arriver là. Venu en France pour fuir la guerre civile qui ravageait son pays, il a connu la misère des sans-papiers, avant de se faire une place dans la gastronomie tricolore, en autodidacte.