May 2025 Newsletter
Alan Geaam Paris | Spiced Nuts | Fig & Sage Old Fashioned | Champagne Tasting
The highlight of the past month was my trip to Belgium and France. I spent most of my time in Brussels, where I tasted some unforgettable beers, shrimp croquettes, mussels, chocolate, and Flemish beef stew. I’ve always been particular about my beer, but now you can add chocolate snob to the list.
PRINTEMPS DES CHAMPAGNES
After my Belgian exploration, I took the train (I’m obsessed with taking the trains) to Reims, France for the Printemps des Champagnes—a weeklong event packed with daily tastings hosted by grower Champagne producers. For me, it was a chance to taste wines rarely seen in the U.S., especially the still wines. Yes, still wines are made in Champagne. While the region is known worldwide for its sparkling wines, many producers also bottle Coteaux Champenois (a still red or white wine) and Rosé des Riceys (a still rosé made only in the Aube). These wines are often produced in tiny quantities and rarely exported, making them a real treat to explore at the source.
After the tastings, I found a little gem in Reims called La Vertu. Chill wine bar that you should add to your list if you’re ever in town.
RESTAURANT ALAN GEAAM PARIS
When I found out there was a one-star Michelin restaurant in Paris with Lebanese influence, I knew I had to go. The food was excellent, but what really stood out was the service. As you'd expect from a Michelin spot, there were thoughtful touches throughout the meal—Lebanese flavors blending seamlessly with French technique. A small bite of baba ghanoush topped with chives, miniature cones of hummus with a savory mousse—each dish was creative without being overdone.
Pictured above is their za’atar seasoning, mixed tableside with olive oil. The butter, shaped like the iconic Cedar of Lebanon, was served with a croissant-like roll that was perfectly crisp on the outside and soft within. Spreading the butter and drizzling it with za’atar was one of those simple, memorable combinations that stuck with me.
I had a great conversation with the sommelier, who clearly knew his wines. I started with a Lebanese orange wine, which paired beautifully with the opening courses. For my final course—pigeon with a rich sauce—he brought out a Châteauneuf-du-Pape from a Lebanese producer. It was an unexpected but thoughtful pairing, and a fitting end to the savory portion of the meal. A few delicate desserts followed, and I left full and happy—and a small sachet of their house za’atar. I’d love to return and see how their menu continues to evolve.
SPICED NUTS
No matter where I landed—hotel bar, wine bar, or café—there always seemed to be a bowl of spiced mixed nuts nearby. They were the perfect little snack, especially with a quick drink before dinner. Since I’m the kind of cook who likes to toast nuts in a sauté pan (whether it’s for pesto or anything else), I stuck with that method here. It’s easy, fast, and I can keep a close eye on things. Here’s a quick recipe inspired by the flavors I kept running into on this trip.
Quick Spiced Nuts (Sauté Method – 1 Cup)
A French and Belgian-inspired bar snack you can make in 10 minutes.
Ingredients:
1 cup mixed nuts (peanuts, cashews, almonds, corn nuts, etc.)
1 tsp olive oil (or neutral oil)
1/2 tsp smoked paprika
1/8 tsp garlic powder
1/4 tsp sea salt
Pinch of Piment d'Espelette or cayenne (optional, for heat)
Optional: pinch of sugar or herbs like thyme or rosemary for a French twist
Instructions:
Heat oil in a sauté pan over medium heat.
Add the nuts and stir frequently for 5–6 minutes, until lightly golden and fragrant.
Sprinkle in the paprika, garlic powder, cayenne, salt (and any optional seasonings). Stir well for 1–2 minutes more, just until the spices coat the nuts and toast slightly.
Remove from heat. Spread the nuts on a plate or paper towel to cool and crisp.
Serve once cool, or store in an airtight container.
Storage Tip:
Keep in an airtight container for up to 2 weeks at room temp, or refrigerate up to a month. Re-crisp briefly in a warm pan if desired.
FIG & SAGE OLD FASHIONED
When I got back from my trip, I noticed my sage plant was thriving again. It’s one of the few things that survives the winter in my garden every year. Seeing it come back to life made me want to use it in a cocktail. I usually reach for sage when making butter sauces for gnocchi or pork chops, but this time I wanted something simple—with ingredients I already had at home. This is what I made.
Fig & Sage Old Fashioned
Ingredients:
2 oz Buffalo Trace or Sazerac Rye
2 tsp fig syrup (see below)
2 dashes Fee Brothers Barrel-Aged Bitters
2-3 fresh sage leaves (muddled)
1 sage leaf for garnish
Ice (large cube preferred)
Instructions:
Gently muddle the sage leaves in a mixing glass.
Add bourbon or rye, fig syrup, and bitters.
Fill with ice and stir until chilled, about 20–30 seconds.
Strain into a rocks glass over a large cube.
Garnish with a fresh sage leaf, smacked lightly to release its aroma.
Fig Syrup
Ingredients:
1/2 cup dried figs, chopped
1/2 cup Demerara sugar
1/2 cup water
Instructions:
Combine figs, sugar, and water in a small saucepan.
Cook at a gentle simmer for 10 minutes and stir until sugar is fully dissolved.
Remove from heat and let the figs steep as the syrup cools.
Once cooled, strain out the solids and store the syrup in the fridge for up to 2 weeks.
That’s it for now. More updates coming soon