Faurn and his man'ouchés, Alan Geaam's Lebanese pizzas

There's no stopping Alan Geaam! After opening his Michelin-starred gourmet restaurant, Qasti Bistrot, Qasti Shawarma & Grill, Saj his Lebanese galette counter, and finally his grocery store Le Doukane, the chef is now embarking on a new adventure with the inauguration of a new address, still just a stone's throw from the previous ones - should rue Saint-Martin finally be renamed rue Alan Geaam?

At Faurn, Alan Geaam continues to honor the dishes of his childhood: "Back 35 years, to Tripoli, the city where I grew up, with its noises, its smells, its souk. It's in this souk that I like to stroll for hours: it's overflowing with culinary treasures. Among them is a faurn, "oven" in Lebanese. It's the star of the restaurant, a place that is both traditional and respectful of authentic recipes, but also warm and modern in the image of our beloved 3rd arrondissement district of Paris", explains the Michelin-starred chef.

Morning, noon and evening, on site or to take away, gourmets and the curious can discover specialties straight from Lebanon: pita, kaake and traditional breads with fillings. But the star of the menu is undoubtedly the man'ouché, a traditional Lebanese galette not so far removed from pizza, which Faurn offers in a dozen recipes.

Priced between €4.50 and €14, Alan Geaam's man'ouchés are as delightful as they are intriguing - this is a Lebanese specialty that is still little known in Paris. Expect to pay €4.50 for the traditional man'ouché with zaatar, €9.90 for the (very) generous royal man'ouché, topped with spicy halloumi and zaatar, and €9 for the man'ouché lahm bi ajin, topped with spicy minced meat that's not at all dry.

Lulled by the smell of zaatar wafting through the air, you're in for a treat with these original galettes, some very thin and crispy, with a filling on top; others, on the contrary, are filled on the inside and very plump. All are made fresh in the open kitchen, and cut on the counter.

They are served with silky hummus, labneh (8€) with Taggiasche olives and traditional mezzés (4.90€), before finishing with a babka version with cinnamon (3.90€), orange blossom and orange peel (4.10€) or date and chocolate (4.50€). And for breakfast, Faurn unveils a Lebanese-style breakfast (19.50€), consisting of a hot drink, man'ouché and fried eggs.

• To be read
• Alan Geaam, fabulous star-rated Lebanese cuisine
• Qasti Shawarma & Grill, Alan Geaam’s Lebanese eatery
• Doukane, Alan Geaam’s latest delicatessen

Enough to make your taste buds travel at any time of day!