L’Adresse – Paris

Book online

10 rue Alexandre Dumas – 75011 Paris

+33 (0)1 43 48 14 59

Open Monday to Friday for dinner : 19h30 – 22h and Wednesday to Friday for lunch 12h30 – 14h00

Lunch menu 19€  25€ 28€ or 42 €
Dinner menu 60€

L’Adresse – Paris

Book online

10 rue Alexandre Dumas – 75011 Paris

+33 (0)1 43 48 14 59

Open Monday to Friday for dinner : 19h30 – 22h and Wednesday to Friday for lunch 12h30 – 14h00

Lunch menu 19€  25€ 28€ or 42 €
Dinner menu 60€

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.

In residence


Sylvain Parisot

April - August 2020

Sylvain always knew that we would one day open a restaurant. He decided to throw himself into cooking and train in only the best and most rigorous establishments. Each experience taught him something new: at “Apicius”, as a rebellious teanagers he learnt discipline; at “L’Arnsbourg”, to be a team player; at “Lameloise”, he developed his technical skills regarding traditional French cuisine, and met his wife KEiko, a Japanese cook; at “La MArine” in Noirmoutier, the most difficult time in his young career, steely determination and an iron will; at “Elmer” he discovered bread baking, wine tasting and cooking on fire, and finally at “L’Astrance” rigor and perpetual self-questioning. An impeccable track record dotted with multiple trips to Japan, which allowed Sylvain to open himself up tp global gastronomy and to bring himself closer to his wife’s Japanese roots.

Today, Sylvain is ready to express himself in his name, for the first time at Fulgurances, both incredibly grateful for his past experiences and excited for those to come. 


Past resident chefs

Killian Crowley

January - March 2020

Akané Monavon

July - December 2019

Akané’s cuisine is marked by her origins: her father is a butcher from Burgundy and her mother is Japanese; French terroir intermingled with Japanese delicacy.

The young woman grew up in the heart of Burgundy. After studying architecture & art, she travelled around the word. That is when she discovered her passion for food.

Akané has spent the last ten years travelling incessantly, tasting everything, meeting chefs who have now become mentors, uncovering new flavors, new smells, colors and textures.

Akané admits that for quite some time she was a « nomadic cook, constantly searching for new inspirations and developing new skills. » She speaks fondly of the talented cooks with whom she has worked with in Tokyo, London, New York, Paris and recently Lima, at Central where she worked with Virgilio Martinez, and San Francisco alongside Dominique Crenn.

Alban Chanteloup

January - July 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. 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.

Mariana Villegas

September 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.

Raphaël Calisto

March - August 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.

Antoine Villard

February - March 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.

Peeter Pihel

January — February 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 regular guests.

Sebastian Myers

September - December 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.

Céline Pham

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.

Sam Miller

January - March 2017

Sam Miller was our first ever guest chef. 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 combined his many past experiences and sharpened his cooking style.

Rose Greene

December 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.

Tamir Nahmias

May - November 2016

Before taking the reigns of Fulgurances, l’Adresse, Tamir Nahmias was Grégory Marchand’s sous chef for three years. He also worked alongside Adeline Grattard at Yam Tcha and Pascal Barbot at l’Astrance. Both different and powerful experiences for this young Israeli chef, who now wishes to give us a little piece of himself and uncover his own cuisine : Middle-eastern flavors with a creative and contemporary twist.

Chloé Charles

October 2015 - May 2016

Our first resident chef was Chloé Charles, Bertrand Grébaut’s former sous chef for two years at Septime. She also worked alongside David Toutain at l’Agapé Substance. We discovered her a couple of years when we invited her to do one of our « Seconds sont les premiers » dinners.