Alan Geaam is the only Lebanese Chef to earn a Michelin star in Paris. This month, he transports his innovation and creativity from his namesake Michelin starred Restaurant Alan Geaam and Michelin starred Auberge Nicolas Flamel for the first time to Sydney for a collaboration with our esteemed Chef Paul Farag at AALIA 25 Martin Place.
Chef Alan Geaam, who grew up in Tripoli, is renowned for sophisticated French dishes that are influenced with the flavours of his Lebanese heritage. With an unwavering commitment to innovation and a passion for pushing culinary boundaries, Chef Alan Geaam brings his unique high end cuisine to the heart of Sydney this month for an incredible dining experience.
His other Paris establishments are more casual, offering Lebanese food, Qastit Bistrot, Qasti Shwarma & Grill, Doukane and Fuarne Lebanese Pizzeria. He is a success story in other ways too, arriving in Paris, according to Arabic News, in 1999 with only €30.
"This will be the first time we embark on emulating the 'Alan Geaam dining experience' anywhere else in the world. I am so excited to delve into Sydney's fresh and local ingredients to bring a creative, beautiful, and delicious menu to life with Chef Paul and his team. I am beyond excited to give Australian diners the best possible experience" says Chef Geaam.
As AALIA claims a new perspective on Middle Eastern cuisine 'unlike any other restaurant in the world' this feels like a momentuous union for the final 2023 Chef Series dinners there.
At AALIA the culinary team led by Executive Chef Paul Farag has spent years exploring dishes and techniques from lesser-known regions and coastlines of the Middle East and North Africa. They discovered forgotten ingredients from millennia ago and uncovered recipes from within the pages of 10th century Arabic cookbooks.
The collaboration between the talented duo will take place over two nights, Tuesday 24 and Wednesday 25 of October.
Promising a blend of flavourful techniques, the special event menu features an array of dishes such as Hummus cornet with trout roe and nuts and Lobster with freekeh and arak. For dessert, guests are invited to indulge in a Sweet brik pastry baklava with cashew ice cream and preserved quince, and a Mouhalabia lollipop.
“At AALIA we're dedicated to pushing boundaries, that's why our chef series has been some of our most successful and much-loved evenings for our guests. I'm so excited to be collaborating with Alan, and create an exceptional menu that introduces a new perspective on Middle Eastern cuisine” says AALIA Executive Chef, Paul Farag.
To complement this menu, Head Sommelier Eleonore Wulf has curated two wine pairings and one non-alcoholic pairing for the evenings. This selection will showcase a range of Lebanese varietals, adding an extra layer of sophistication to the dining experience.
