How do you combine a chef's passion for volcanoes and fire with a sommelier's passion for his craft? This restaurant unites the talents of two hospitality professionals who cut their teeth in renowned establishments. As for the food: the chef serves up his particularly tempting brand of cuisine based on flames and hot coals.
French produce is meticulously combined with ingredients that are full of character — often spices — brought back by the chef from his many travels. A lively, colourful feast, enhanced by a wide-ranging wine list. Basketball fans hence the Anglo-Saxon name Pierre Rieder and his partner Maxime Merian have created a setting typical of eastern Paris: large picture windows, rough stone walls, bistro-style tables, an open kitchen to the rear with a few spots at the counter.
Pierre's creative cuisine is peppered with influences from near and far — a throwback to his former position as executive chef at the restaurants of Pierre Sang, a leader in the world of fusion food.
Nothing but the best, of course! Takuya Watanabe belongs to the inner circle of the capital's grand masters, channelling all his passion and expertise into his sushi, shaping each and every piece to perfection in view of diners. The decor and service, just like the meal, elevate the silence and purity of the materials used. Chef Alan Geaam who holds one Michelin star in his eponymous restaurant has added another string to his bow with this vegetarian Lebanese restaurant.
Behind the stoves is Zeinab Hachem, his niece, who was trained by his mother in the subtleties of traditional Lebanese cuisine. Some of the dishes have already secured iconic status, such as the vegetarian shawarma with celery and mushrooms, or the daoud basha — lentil balls with almonds and spices, served in a tomato sauce. The affordable menu also features their own take on authentic Lebanese flavours: vegetable freekeh; vegetarian soujouk sausages and signature creations such as mama ganoush cauliflower caviar.
