On March 26, 2019

It is in a very Parisian landscape that the three founders of the Experimental Group Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon, decided to open a new restaurant in collaboration with Assaf Granit and Uri Navon, two of Israel's most famous chefs.

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Balagan: disorder, farce, fair, chaos, "brothel" or mess. The word, used in Yiddish as well as in Hebrew, would come from Russian. In this context, the joyful drills of Ma'hané Yehuda, Assaf Granit, and Uri Navon opened a joyful table in place of Alain Dutournier's former Pinxo, on the ground floor of the Paris-Vendôme hotel. Under the guidance of a Franco-Israeli-international team, we find there the same madness and the same Middle Eastern rhythm as near the Ma'hané Yehuda market in Jerusalem, although in a softer, ordered, dominated version.
Another way of denying borders: the flavors come from Greece, Lebanon, Syria, Palestine, the Maghreb, Eastern Europe, Italy, in a joyful blend, which translates into lively, acidic, mellow, exciting compositions on the plates.