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World cuisines: Mediterranean cuisine Israeli cuisine


Balagan (which means “freebie” in Hebrew) is a great place to celebrate any type of celebration, as long as you have a sense of humor that matches your taste buds.
When you enter the Balagan, located on the ground floor of the Renaissance Paris Vendôme, the dullness of Paris seems to be nothing more than a distant memory. Scraps of phrases, scents, colors and textures explode in our heads and cause dizziness. Literally a joyous bazaar. They didn’t come up with Yiddish! Such a name requires some thought. To personalize their latest creation, the guys from the Expérimental Group flew to Israel with their interior designer Dorothy Meilichzon. it was there that, in addition to superstar chefs Assaf Granit and Uri Navon, partners in this joyful project, they toured markets, conferences and tables lavishly filled with delicious offerings. A well of inspiration, in which it is pleasant to lose yourself. And the engine too. Back in the French capital, Balagan’s brigade begins to destroy the border. Iranian spices, Iraqi plants, Lebanese mixes, Palestinian bread, Syrian dishes – all this together on our table in the most disorganized ballet. Hands alternate, clean up, carry away and serve wicked snacks from exotic locations. A holiday is in our lips. Discoveries. We are not in Mahane Yehuda, the crowded market hall in Jerusalem, we are sitting comfortably on a bench overlooking the dining room with its many Parisian influences.

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