ALAN GEAAM

The « French Dream »

Nicknamed "the alchemist of flavors", Alan GEAAM offers an original, fresh, subtle and generous cuisine, tinged with flavors from elsewhere... He draws his inspiration from exotic and sharp products, such as pomegranate molasses, zaatar, or sesame cream, a legacy of his roots, and accommodates them to French cuisine, the one of his heart, with refinement and modernity.

His resume is blank of any great trainer's house, he is self-taught by the force of hard work, the dream and the hope of becoming, one day, a Parisian Chef.

Born in December 1975 in Liberia, Alan must quickly flee the civil war with his mother and his brothers and sister, who find themselves separated on two continents. Alan will return to his parents' homeland, Lebanon, with his mother and sister, while his older brothers headed to the United States. Alan's father, a merchant, could not join them until a year later. Alan is not yet aware that he has inherited the passion and talent of his mother, while his father teaches him the basics of business and management by having him work on weekends and during holidays in the small grocery store that he has developed near home.

The little Alan grew up in Tripoli between his studies and his passion for sports. His mother, an excellent cook always in search of flavors and spices, perfumes the family house of enticing smells during the difficult context of the civil war which raged then in Lebanon.

Alan is not yet aware that he has inherited the passion and talent of his mother, while his father teaches him the basics of business and management by having him work on weekends and during holidays in the small grocery store that he has developed near home.
Alan grew up loving to help his mother in the kitchen. He is interested in the French cuisine that he discovered through TV shows: it's not just cooking, but art! Meat and fish are meticulously cut, vegetables are precisely cut, the plates look like paintings ... The young Alan swears that he will one day go to France to learn how to cook.

Alan finishes his education in the United States, where a large part of his family is expatriate, and thus perfect his English at the same time as he graduated. He then returned to Lebanon to do his military service.
It is the discovery of a cataract on his left eye that will probably guide his future, since Alan finds himself at a logistics position, in ... cooking! Quickly spotted for his talent and creativity, Alan is transferred to the kitchens of officers, and once the military service is over, Alan is sure of himself: he will become a chef.

His dream of becoming a Chef in Paris was still present, it was in 1999 that he set foot on French territory, a visa of 7 days and 200 francs in his pocket. No place to sleep, the future chef spends his nights on the Champ de Mars for almost a week before finding work in the building. He painted, laid tiles, tried the masonry day, and dives at night at a Lebanese caterer.

Destiny will give him a boost when in full service, the Head of the restaurant is injured, and Alan took his place. It didn’t take him time to get his first Chef Job, learned French at the same time as basic cooking techniques, enrolled in English boxing classes and made many friends... In 3 years, he's perfectly integrated!

In 2006, Alan went by the Auberge Nicolas Flamel, fund to give, the rich History and the facade classified... It is love at first sight, Alan becomes Chef owner in 2007. The beginnings are difficult, but little by little, Alan progresses, surrounds himself with a faithful team, and the guides such as the Gault and Millau finally notices it.

But the Auberge, rich in the history of its alchemist Nicolas Flamel, overshadows the work of a chef and the clientele comes primarily for the place.
In 2015, the Chef opens a bistro with his initials, AG, in the heart of Les Halles de Paris.

Between the classic and bourgeois French cuisine of the Auberge Nicolas Flamel, the bistronomy of AG les Halles with its original colors and flavors, all that remained was to establish himself in the world of haute cuisine.

In 2017, Alan Geaam takes the bet to take over the restaurant Akrame, formerly 2 Michelin stars, in the prestigious Lauriston street of the 16th arrondissement of Paris.
Sobriety and elegance, but nevertheless originality, are the main words of the contemporary decoration of the place, in order to highlight only the plate and its contents.

It is a very personal cuisine and identity that is proposed: "My cooking is personal, while being French, my Lebanese roots are not absent." It is this culinary identity coupled with a devouring passion and hard work that will earn him, after ten months of opening, his first star in the Michelin Guide.

"I am a happy Chef. I thrive in my work and in my life, and I thank France every day for giving me my chance. "