Nader Hassan, who has worked alongside Ducasse’s teams, Jean-François Piège at the Crillon, Christophe Saintagne at the Meurice, and Frédéric Robert at the Grande Cascade, opened his first restaurant this year in a quiet neighborhood. His Lebanese heritage, knowledge of ingredients, and experience come together to offer a varied, fairly classic menu and an interesting dining option for this area near Saint-Lazare; sea bream ceviche with citrus and yuzu “tiger’s milk,” semi-cooked foie gras with homemade chutney of Granny Smith apples, dates, ginger, and cinnamon; linguine with jumbo shrimp in a shellfish sauce; free-range guinea fowl with spring vegetables and herb jus…
Nader Hassan Chef
