10, rue Alexandre Dumas
01 43 48 14 59
Open Tuesday to Friday for lunch and dinner
12h30 - 14h and 19h30 - 22h
Lunch menu 19€ & 24€
Dinner menu 46€ & 58€
“Fulgurances, l’Adresse” acts as an incubator, welcoming young chefs to take over the kitchen in order to find and refine their identity, test their ideas, and learn how to manage a team, before setting off to open their own restaurant. The natural evolution of our event “Les seconds sont les premiers”, which brings sous chefs center stage, and a more long-term approach that gives these young talents a creative space where they can thrive.
If you are currently a sous chef, on the brink of setting off to open your own restaurant, don’t hesitate to get in touch! Perhaps you could be the next resident chef at l’Adresse.
From March to September 2017
Celine Pham first delved into the world of music before realizing that she spent most of her spare time helping friends in their restaurants. She eventually took the leap and signed up for culinary school at Ferrandi in Paris.
She then went on to work alongside William Ledeuil at Ze Kitchen Gallery, Sven Chartier at Saturne, Bertrand Grébaut at Septime, as well as Delphine Zampetti at Chez Aline, all very compelling and formative experiences.
She then chose to become a "wandering chef", cooking for various events, from intimate dinners to cocktail parties, with her Phamily.
At Fulgurances, her dishes will be filled with her memories of Vietnam, her travels, her stories, intertwined with a true ecological consciousness and a constant search for balance; and bursts of emotion.
January 4th — March 4th 2017
Sam Miller was our first ever guest chef. He is 34 years old. He is from Northern England, and was the youngest sous chef of Britain's institution le Champignon Sauvage. He then travelled around Europe, in Spain at the Mugaritz and El Bulli, and in Scandinavia at Magnus Nilsson’s Faviken. A rich and startling journey that pushed him to go even further, all the way to the other side of the globe to Australia, to open Silvereye. In Paris, he is free to pick from his many past experiences, and sharpen his cooking style.
December 1st — 22nd 2016
Rose will never forget where she comes from. The first thing she talks about when asked about herself is her childhood in the family farm in Ireland, where she learnt how to churn butter with her mother with the milk of the cows from the surrounding pastures, and where her father taught her how to tame the land. Rose was Kobe Desramaults’ sous chef at In de Wulf in Belgium for four years. That is also where she met Margaux, a French cook who became her accomplice, and with whom she plans to open her first restaurant.
May 2016 — November 2016
October 2015 — May 2016