HaSalon

A great chef very much in the public eye at the moment, Eyal Shani always marks the opening of a new restaurant with something rather special. A key figure in contemporary Israeli cuisine and already at the head of 40 restaurants around the world, including three Miznon restaurants in Paris, this Israeli chef has now set up shop on the edge of Paris, at the entrance to the famous Serpette market at the Saint-Ouen flea market.

Considered a “culinary genius of his time”, he instills new magic in Israeli cuisine with his poetic and simple approach to raw, fresh, pure and local ingredients. His cuisine reflects his tastes and brings to mind the sun and festivities of Tel Aviv.

World cuisine at the Saint-Ouen flea market

The HaSalon experience always offers a joyful feast of vegetables, fish, meat and desserts.
The high quality products are locally sourced wherever possible. The chef also favours products from his region to create a memorable culinary experience. Olive oil, tahina, fresh, seasonal vegetables, not forgetting tomatoes of course, which he loves to work with, are all key components of this refined and sentimental cuisine.

Eyal Shani has entrusted Jess Soussan with the running of the HaSalon restaurant.
After working in the kitchens at Créatures and Forest, she has become the executive chef and was inspired by her Moroccan roots to offer a new take on Mediterranean cuisine. The menu changes every day of the week according to the chef’s inspiration and the arrival of products. A delicious and convivial cuisine for that perfect shared moment together.

At the HaSalon restaurant, two services are proposed each evening. The first service is more conducive to get-togethers in a quiet and relaxing environment. And as the evening progresses, the restaurant gives way to a vibrant, musical and festive atmosphere.

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