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 13th to August 3rd
Raphaël Calisto didn’t always know that he would one day become a chef. He first studied architecture in Portugal, before realizing that he missed his agricultural roots, inherited by his grandparents who were both farmers. He thus decided to seek out a degree closer to his aspirations. He found his way through a program that combined art, economics and cooking. After working in numerous gastronomic restaurants in his native land, Raphaël decided to reconnect with nature by working at the poetic restaurant In de Wulf for almost a year, amidst the prairies of Flanders.
Kobe Desramaults rapidly noticed Raphaël’s talent and decided to integrate him in his new project De Superette in Ghent. This bakery, pizzeria and high-end bistrot became Raphaël’s home for three years.
At Fulgurances, the young chef hopes to combine his experience in Belgium, his Portuguese roots and his ties to Paris, the city where he was born but never actually lived in until today.
photo: Julien Lienard
February 27th — March 10th 2018
Antoine had just returned from a long journey around South-East Asia, where he was moved by the simplicity of dishes eaten on the street, or in a fisherman’s village. What is essential, what lasts, that is what is important. We were thrilled to welcome Antoine Villard at Fulgurances for a couple of days.
January 4th — February 24th 2018
When Peeter Pihel speaks of his cuisine, he evokes “unpredictable simplicity”. This motto rings like a mantra for the young Estonian chef. We were truly moved by his cuisine a couple of years ago on the island of Muhu at the restaurant Padaste. At Fulgurances, Peeter created a new culinary repertoire and began a new dialogue with our regulars guests.
September 26th — December 22nd 2017
Sebastian is an enthusiast. He speaks quickly, smiles a lot, and loves to share stories and anecdotes about his travels. The young chef was born in Australia, but London is where his cooking career truly began. He was Portuguese chef Nuno Mendes’ sous chef at Viajente, and then became the chef of his new restaurant Chiltern Firehouse. He will soon open Snackbar in the British capital, with his business partner Freddie Janssen.
March — 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. At Fulgurances, her dishes were 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