Alan Geaam

The story

Alan Geaam: Michelin-Starred French-Lebanese Cuisine in Paris

A Singular Path to the Kitchen

Alan Geaam’s story is unlike that of most Michelin-starred chefs. He never trained under the great names of French gastronomy; he learned from their books and his own relentless curiosity. A self-taught cook, he studied basic culinary techniques while learning French. Born in Liberia, he fled civil war as a child, resettling in Lebanon, where his mother’s cooking instilled a love for sharing meals. Arriving in Paris in 1999, he worked construction and washed dishes before eventually becoming a chef. His journey is a testament to passion and perseverance.

French Gastronomy with Lebanese Roots

In 2017, he opened his eponymous restaurant in the 16th arrondissement. Here, he fuses French culinary techniques with the flavors of Lebanon — a cuisine he calls his own. The result is refined, personal cooking that earned him a Michelin star in 2018, making him the first Lebanese-born chef in France to hold the distinction.

The Menu

The dining experience ranges from the lunchtime Menu Affaires (58€) to the more elaborate Signature menu (180€). Highlights of the Signature menu include l’Asperge (asparagus with razor clams and black lime), la Seiche (cuttlefish prepared like shish taouk with saffron orange jus), and la Langoustine — also inspired by shish taouk, served with morels and peas. Desserts like le Kiwi (meringue, Breton biscuit, fromage blanc, dill) and le Lait au Miel (honey milk with candied citron and citrus baba) round out the meal. The menu evolves with the seasons.

The restaurant’s atmosphere is one of conviviality — a reflection of the chef’s belief that food brings people together. With warm service and precise, ingredient-driven plates, Alan Geaam offers a dining experience that is both personal and accomplished.