10 rue Alexandre Dumas
01 43 48 14 59
Ouvert du mardi au vendredi
midi et soir
12h30 - 14h et 19h30 - 22h
Menu déjeuner 19€ & 25€
Menu soir 58€
À la manière d’un incubateur, Fulgurances, L’Adresse est le terrain d’expression de jeunes chefs en résidence venus affûter leur identité, approfondir la gestion d’une brigade, d’une cuisine, avant de se lancer dans leur propre aventure. L’évolution naturelle de notre événement phare “les Seconds sont les premiers”, qui met en lumière les seconds de cuisine. Une démarche plus poussée qui offre à ces jeunes talents un espace de création où ils pourront désormais s’épanouir pendant tout un semestre.
Si vous êtes actuellement second de cuisine, à l’aube d’ouvrir votre propre restaurant, n’hésitez pas à nous contacter, peut-être pourriez-vous faire un détour par l’Adresse ?
From January 22nd to summer 2019
When we listened to Alban's culinary career path, we immediately felt his passion for fire, omnipresent in each and every one of his experiences: his uncle, who was a cook, initiated him to the quality of ingredients and the taste of the barbecue, his chefs Alain Perrilat Mercerot and Laurent Petit introduced him to their committed cooking techniques, and his travels in Australia and Tasmania taught him how to cook over a wood fire. Alban could talk for hours about what he learned through his travels to New Zealand, Japan, Thailand, Laos, and Vietnam. Each time guided by his desire to taste new ingredients and meet the producers who grow them. He worked for a time in a cattle farm, alongside a gardener, and even in a vineyard, which is where he discovered his love for wine. He met Nicolas Darnauguilhem when he returned to Europe, and became his sous chef at Neptune in Geneva.
Beyond both cooks' love for wine, they have a sense of freedom in their cooking that gives them wings and allows them to experiment, with fermentation for example: vinegars, lacto-fermentation, charcuteries, fish sauce, soy sauce and bread, which Alban baked every day in Switzerland. Alban likes nothing more than a dish where the technique disappears, leaving room for a passionate cuisine, full of emotions.
August 28th 2018 — January 2019
Mariana was born in Monterrey, Mexico, where she developed her taste for vibrant cultures and flavors. She moved to New York to study at the prestigious Culinary Institute of America and discovered her passion for local agriculture, seasonal ingredients and creating special relationships with farmers during her internship at Blackbird in Chicago. After graduating, she joined Danny Meyers’ team at the Union Square Café, then worked for chef Enrique Olvera at Pujol and at Cosme. As chef de cuisine, she worked with the team to combine high-end cuisine with traditional Mexican dishes and flavors.
March 13th — August 3rd 2018
Raphaël Calisto didn’t always know that he would one day become a chef. He found his way through a program that combined art, economics and cooking. Kobe Desramaults rapidly noticed his talent and decided to integrate him in his new project De Superette in Ghent. At Fulgurances, the young chef combined 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.
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