Hakim Seghaier

At 24 Le Restaurant in Paris, Erwan Merdrignac presents a cuisine-identity thesis where French gastronomy is filtered through contemporary art and technical rigor. The experience is defined by dishes like the seared gambas, which arrive enveloped in a cloud of aromatic thyme, their shells glistening with a concentrated shellfish reduction. These prawns offer a firm, snappy texture that gives way to a sweet, tender interior, balanced by the herbal bitterness of the singed thyme. Technique is further explored in the signature risotto, achieving a velvety, flowing consistency while maintaining the structural integrity of each grain. The dining room, adorned with rotating street art, provides a vibrant environment where the scent of roasting garlic mingles with creative energy. Hakim Seghaier’s expertise in wine pairing ensures that the rich, buttery notes are balanced by vibrant selections, resulting in a focused, sensory-driven experience that celebrates bold flavors and sophisticated modern execution.