Rue Saint-Martin nestles Faurn, a Lebanese pizzeria that is both a caterer and a street food canteen, this micro brand has a bird's eye view of the open kitchen. Faurn means “oven” in Lebanese Arabic.
©Faurn
Alan Geaam, the chef who grew up in Tripoli, capital of Libya, is famous for having a starred restaurant in the 16th arrondissement of the capital. While in the Marais he owns the Nicolas Flamel, another starred restaurant, not far from which we find his other brands: the Qasti Bistrot, the Qasti take away, a bakery and of course Faurn.
On the walls of Faurn are displayed photos of the streets and the souk there. Without forgetting the fish market. We can sense the good smells that rocked the chef's childhood and whose aroma we discover in this Parisian kitchen.
©Faurn
Bernard, the waiter studying economics and management, is keen, with a broad smile, to recommend the dishes. We enjoy a Fathouche salad at 4 euros 90, a tabbouleh rich in parsley at 4 euros 90.
We discover the Man’ouché, a local pizza with zaatar, olive oil and raw vegetables for 9 euros.90. Zaatar is an herb that is found in all Middle Eastern cuisine.
On Sundays, an oriental brunch is offered with the famous pizza, raw vegetables, cheese and a hot drink for 19 euros 50.
▼ Faurn, Lebanese pizzeria
212, rue Saint-Martin, 75003 Paris
Monday to Saturday 8 am to 21 pm
Sunday from 11 p.m. to 21 p.m.
Tel: +01 40 33 26 50
©Faurn
Text: Valérie Rodrigue
23.12.23
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