Lebanese chef Alan Geaam, the first of his kind to earn a Michelin star in Paris, combines the refined elegance of French cuisine with the rich flavors of Lebanon to create unique dishes at his self-titled restaurant in the affluent 16th district of Paris. Geaam believes that traditional Lebanese cuisine needs rejuvenation to thrive in the international culinary scene. Mexican chef Enrique Casarrubias also managed to break the barriers of Parisian haute cuisine with his high-end restaurant Oxte. He reimagined familiar street food into luxurious desserts and reinvented Mexico’s famous mole sauce with French herbs and vegetables, evoking vivid memories of his childhood.
Meanwhile, Raphael Rego earned his Michelin star by bringing together Brazilian and French influences in his restaurant, Oka. Despite facing initial misunderstanding among Brazilians, the star ultimately gave Rego the recognition he needed. Finally, Greek chef Philip Chronopoulos infuses his menu with touches from his homeland, including feta ice cream, tarama made from foie gras, and pie seasoned with the yellow wine of France’s Jura region. These unique culinary combinations earned Chronopoulos his second Michelin star in 2020 as he works to further develop his plates with Greek elements.
