– Alan Geaam launches his Qasti in Lausanne
The Lebanese star chef, who already supervises the menu of the Obeirut restaurant, is taking over the brand and launching his Parisian brand there.
Published: 05.06.2024, 9:03 p.m.
Franco-Lebanese chef Alan Geaam (black shirt) in November 2022, with the owner of the Obeirut restaurant, Mehdi Logada.
FLORIAN CELLA
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We said it a year ago, when Alan Geaam opened a temporary restaurant at the Montreux Palace: the Lebanese chef, who has overseen the menus at the Obeirut establishment, in Lausanne, since fall 2022, has fallen in love with Lake Geneva! He has just opened Qasti to Go, in the take-away premises of the restaurant on rue Belle-Fontaine, we learn on Gault&Millau Channel.
The adjoining restaurant will become Qasti (for short) at the end of summer, after some work, the gastronomic information site further indicates. It is the first of the name (qasti means “my story”) outside of France, the second outside of Paris (where there are three, including one 100% vegetarian), after the Qasti in Marseille.
The war and the star
The 48-year-old chef is also at the head of two gourmet restaurants, the Auberge Nicolas Flamel and the Restaurant Alan Geaam (one Michelin star), a pizzeria and a patisserie, all in Paris and all dedicated to Levantine cuisine.
Arriving in Paris in 1999 with 200 francs in his pocket, leaving war-devastated Lebanon, he climbed the ranks little by little. Building painter, dishwasher in a Lebanese restaurant, then replacement chef, he opened, self-taught, his first restaurant in 2007 (Auberge Nicolas Flamel). He became the only Lebanese starred chef in Europe in 2018, just one year after the opening of his Restaurant Alan Geaam.
You only need to browse a little in the French gastronomic press when it talks about Qasti bistros to lick your lips. From the “best brunch in Paris” to the “must Lebanese” to “ultra-creative cuisine far from clichés”, the critics are full of praise. The people of Lausanne have already been able appreciate the chef’s touch at Obeirut, or even try his hand at his recipes thanks to his book “My Lebanon”. They will now be entitled to all its know-how.
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