Fine dining

Alan Geaam

After the Auberge Nicolas Flamel, AG Saint-Germain and AG Les Halles, Alan Geaam has recently taken over the former restaurant of chef Akrame Benallal, where, for the first time, he has dropped his initials AG and displayed his full name on the facade. He thus needed a place that reflected the warm and friendly man that he is. He called upon the up-and-coming Maison Renards for the interior design of his new restaurant, featuring raw materials (wood, Italian stone, velvet, etc.), warm, neutral tones, soft lighting, and a kitchen open onto the dining room. An understated and joyful atmosphere that mirrors all the talent of his instinctive and generous cooking, proposed in two lovely tasting menus, featuring either 5 or 7 courses, at very reasonable prices. The perfect opportunity to savor delicious asparagus (from Sylvain Erhardt, naturally!) with morel mushrooms and quail’s eggs, magnificent langoustines with Swiss chard and Vietnamese cardamom, delicate monkfish with vadouvan and leeks, or superb and flawlessly cooked pigeon with pomegranate molasses and celery. It is always a pleasure to sample the gorgeous work of self-taught pastry chef Julien Noray, exemplified by his delicate honey, hyssop and pollen dessert. A faultless performance that leads us to believe Alan Geaam will soon be seeing stars! The small, twenty-seat dining room is often full, so it is vital to book ahead. Prix-fixe lunch menu at €40 (+€25 with food and wine pairing). Tasting menu in 5 courses at €60 or 7 courses at €80 (add €40 or €50 for food and wine pairing plus coffee).

Noon to 2pm and 7:30 to 10:30pm
Closed Sunday and Monday 
Average price: €65
Summer holidays: August 5 to 21. 

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Alan Geaam

19 Rue Lauriston, 75116, Paris Phone : 01 45 01 72 97 www.alangeaam.fr
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By David Richard et Manuel Mariani. Picture : Alban Couturier. - Published the

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