Alan Geaam : a Chef with multiple influences
- 1* chef in Paris
- From Sleeping Rough to Michelin Star
- Modern Lebanese concept of Qasti
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It is an atypical journey that Chef Alan Geaam takes from an early age. He was only 24 years old, in 1999, when he moved to Paris after experiencing war twice, in his his home country, Liberia, and then again in Lebanon. With only 200 francs in his pocket and no place to sleep, Alan Geaam found himselfsleeping on the streets before landing odd jobs. He would paint building exteriors during the day and scrubbing dishes in the kitchen of a Parisian bistro at night.
It wasn’t until 2018 that he got his first Michelin star with his eponymous restaurant. In 2020, he undertakes a new challenge with the opening of his Franco-Lebanese bistro, Qasti. Alan Geaam has enriched himself and shaped his culinary identity by revisiting the classics of French cuisinewith Lebanese tastes and flavors. Every day, Alan Geaam reinvents the codes of gastronomy: to share moments of conviviality around the table. One day, the chef’s bistro cut his handand had to go to hospital. A dazzling opportunity for Alan Geaam who took over the Chef’s position. It is then a big turn in the journey of the self-taught Chef!
In 2007, Alan Geaam became Chef Owner of Auberge Nicolas Flamel. A few years later, he opened Boulangerie Nicolas Flamel in the same street. In 2015, the Chef opened a bistro bearing his initials, GA, in the heart of Les Halles de Paris. Then, in 2017, Alan Geaam took over
Akrame Benallal’s restaurant, formerly 2 stars in the Michelin Guide.
It was while traveling in Europe that chef Alan Geaam discovered France and its cuisine:
It’s love at first sight ! It is in a refined and subtle design that Alan Geaam invites you to discover the recipes that rocked his childhood in Lebanon through the codes of French gastronomy. His love for French cuisine and his technicity made him won his first Michelin star in 2018. It is therefore only a few steps from the most beautiful avenue in the world, the Champs Elysées, that Alan Geaam offers a new vision tothe French culinary scene : a cuisine full of contrasts, refined and generous.