signature dishes : Pigeon marinated in pomegranate molasses, with celery and turnips golden balls.
Alan Geaam is a singular leader. He did not make his classes in the kitchens of any sacred monster of gastronomy: he knows them mostly through their books or the press. Passionate about cooking, and motivated by the desire to share, this self-taught artist took 20 years to learn, to understand, to get rich and finally to find “his” culinary identity. The love of cooking and pugnacity, in the country of gastronomy, still pay. Alan Geaam now has four restaurants in Paris. Three of them offer a bistronomic experience: AG les halles, AG St Germain and Nicolas Flamel; While the last one, “Alan Geaam”, becomes the rendezvous of high gastronomy.
A French success story for this citizen of the world who lived in Liberia, Lebanon, the United States, Italy and the Czech Republic. Of these slices of life, he brought back in his luggage colors, odors, products and savoir-faire.