Chef Omar Dhiab

In 2008, the young chef began a prestigious career in the most beautiful Parisian establishments such as Sensing*, ETC* and Pavillon Ledoyen*** alongside Christian Le Squer. In 2012, he joined Christophe Moret at the Lasserre** restaurant as chef de partie, then sous chef. He then accompanied him to Shangri-La to become his assistant chef at the L'Abeille** restaurant. He took his first position as chef at Loiseau Rive Gauche in 2019 and obtained a Michelin star in 2020.

Once you have passed through the door, you find yourself facing a majestic counter mixed with wood and marble, revealing the effervescence of the kitchen, where the magic happens. In the extension, a corridor with red lacquered walls invites you to discover the warm enfilade room with alcoves suitable for a more confidential moment.

Omar advocates a modern gastronomy that enhances each product and enjoys slipping in influences from the cuisine of his childhood. He develops each of his creations starting with vegetables. "Creating a dish from a vegetable gives me more freedom, the arrival is more regular compared to seafood products that vary according to the catch of the day," he explains. Upon arrival, a karkadé - a traditional Egyptian drink made from hibiscus - is served as a welcome drink. On the menu, we find shellfish refreshed with a vegetable juice or even the veal sweetbread croq enhanced with a Grenoble-style condiment, the zucchini, meanwhile, is worked from flower to stem, with cuttlefish and Sicilian pistachio pesto. To round off the meal, the traditional mignardise is transformed into a semolina cake with orange blossom - the chef's Madeleine de Proust - served English style. A new table, the next destination for tomorrow’s gastronomy.