10, rue Alexandre Dumas
01 43 48 14 59
Tuesday (dinner only) to Saturday
12h30 - 14h and 19h30 - 22h
Lunch menu 19€ & 24€ (weekdays)
Dinner menu 46€ & 58€
Saturday Lunch menu 28€
“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.
January 4th to March 4th 2017
Sam Miller was our first ever guest chef.
It was on April 12th 2010. Fulgurances was taking its first steps and our signature event « les seconds sont les premiers » was about to see the light of day. At the time, Sam was René Redzepi’s sous-chef at Noma, who described him as follows: « He’s pure talent. He’s got it all, he’s creative and knows how to run a brigade, it’s pretty rare. »
Today Sam Miller 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, inspired by this new environment, he’ll be free to pick from his many past experiences, and sharpen his cooking style. We’re really excited to welcome him and to write this new chapter of our shared history.
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