Inspiration
Tekés, “Connected To Cultural Roots As Well As Nature”
At Tekés, we nourish both the body and soul! A natural refuge lit by candlelight, the latest restaurant from Assaf Granif, Israeli chef emeritus, is committed to offering a sensory and festive experience that opens up “the appetite as well as one’s curiosity”. Cuisine that’s as much gustatory as spiritual that respects the DNA of the locations created by the entrepreneur. Tables where “sharing” and “generosity” are at the very heart of the initiative. Because at 4 bis rue Saint-Sauveur, we celebrate Levantine culture as it should be, from the name chosen (which means “ceremony” in Hebrew) to the wonderful dishes that evoke the sweet scents of the Mediterranean! An “intriguing” menu where we find Marseillaise chef Cécile Lévy and her Israeli inspirations. Ages-old Middle Eastern techniques from the desert, modernised for a round of reinvented dishes that oscillate between traditional and contemporary. “At the well, under the coals, with wood and flames”… each expertise is put to good use in order to offer food lovers a delicious type of cuisine which allows them to “reconnect with their roots as well as nature”. All without falling into the cliché of vegetarian restaurants! As for the decor: exit plants and green tones. For Tekés, Cent15 Architecture has designed an overall experience that pushes attention to detail to the actual physical space. Terracotta dishes from India, along with marble and cork, caress the interiors of the former Klay to make it a place where the heart can celebrate. A celebration where culture is exchanged and blended to offer the best of the Levant: tasty stories, traditions and flavours!
Restaurant Tekés, 4 bis Rue Saint-Sauveur, 75002 Paris. Open Monday through Saturday from 7: 00 pm to 1:30 am. Reservations at 07 81 42 54 74 or through the website at tekesrestaurant.com.
Author
Juliette Bruneau
Photos and videos
Valerio Geraci
TSF
Cécile, Paul: can you introduce yourselves?
Cécile
I’m 34 years old, I am Franco-Moroccan and Israeli. I was born and raised in Marseille until the age of 17. Then my family decided to move to Israel. I returned to France in August 2021.
Paul
I’m 32 years old, I was born and raised in the Paris region. I’m a “Club Med kid”, which taught me a lot. After a range of professional experiences, I met Tomer Lanszman who convinced me to move into catering, and who allowed me to evolve quickly within our group.
TSF
What roles do you have at Tekés, Assaf Granit’s new establishment?
Cécile
Executive chef of Tekés restaurant.
Paul
Hall manager of Tekés restaurant.
TSF
What does this restaurant have in common with its older brother, the Michelin-starred Shabour?
Cécile & Paul
The same DNA: sharing, generosity, the desire to give our guests an original culinary experience that highlights our roots and the mix of cultures inherent to our identity. It is a blend of French culinary techniques with the flavours, aromas and spices of the Middle East.
Tekés means “ceremony”. The ceremony signifies both the different cooking traditions, whether with wood or in the sand as found in Middle Eastern deserts.
TSF
By the way, why is it called Tekés?
Cécile & Paul
Tekés means “ceremony”. The ceremony signifies both the different cooking traditions, whether with wood or in the sand as found in Middle Eastern deserts. It also revolves around sitting down together to share meal. It’s a sort of cultural ceremony. It’s connected to cultural roots as well as nature.
TSF
Cecile, it’s said that Tekés’ “kitchen is an ode to the plant world and ancestral dishes from Jerusalem”. Could you tell us a bit more?
Cécile
In a well, under coal, with wood, flames: these are all ancestral cooking techniques used by communities living in the desert who remain connected to nature, to their roots. For my part, I also draw on my ancestral roots and my travels, while using what I have learned over the years to share the perfumes and flavours of a dish.
TSF
How do you “work up someone’s appetite while also sparking their curiosity”?
Cécile
The description of the dishes on the menu is intriguing; it creates a dialogue that makes our clients curious. Thanks to these stories, we awaken a desire to discover, to taste.
TSF
What ingredient do you particularly like to work with?
Cécile
Artichokes!
TSF
How does Cent15 Architecture’s decor contribute to Tekés’ ambiance?
Cécile & Paul
All the decor is an integral part of the Tekés experience! We didn’t want to fall into the cliché of vegetarian restaurants with plants everywhere but did want to highlight the elements that allow them to grow: light, water and soil.
TSF
Tekés has just opened; how do you plan to make it a go-to restaurant all year round?
Cécile & Paul
With our eco-responsible approach, and restaurant and bar menus that change with the seasons. We’ll be opening our fresh juice bar with a Grab & Go soon, then the restaurant at lunchtimes. The restaurant itself will evolve with the seasons! With the bay window of our indoor terrace and all our street-side windows, which will be thrown open upon the arrival of summer.
TSF
Where will we see you in the coming months?
Cécile & Paul
We have lots of projects underway! But to start with, you’ll find us on Rue Saint-Sauveur where we’re opening our Shosh delicatessen.
All the decor is an integral part of the Tekés experience! We didn’t want to fall into the cliché of vegetarian restaurants with plants everywhere (...)
