HaSalon brilliantly combines the distinctive culinary creativity of Chef Eyal Shani with the best of international cuisine.
Ingredients of exceptional quality are sourced locally, whenever possible, bringing to life an energetic and disconcerting culinary experience. HaSalon's cuisine reflects the chef's tastes and origins in Tel Aviv, as well as the festive vibes of the destination, teleported to the famous Parisian eclectic flea market : les Puces de Saint-Ouen.
Chef Eyal Shani is considered a culinary genius of his time, or a "re-enchanter" of Israeli cuisine, thanks to his poetic and uncompromising approach to raw, fresh, pure and local ingredients and his desire to deconstruct the essence and spirit of national cuisine.
Since his debut in 1989 with "Oceanus", his first seafood restaurant in his native Jerusalem, Chef Shani has established himself as one of the leading figures in contemporary Israeli cuisine.
Self-taught, he is now the head of 40 restaurants around the world, and has built a solid reputation following his passionate participation as a judge in the Masterchef show in Israel.
The products of his region: olive oil, tahina, fresh & seasonal vegetables, and the tomato of course, which he holds in high esteem, are the components of his unique and instinctive culinary language.
With his partner, Shahar Segal, they continue to roll out several addresses and gastronomic DNA: Port Said, Romano, Miznon, Bella, North Abraxas, HaSalon and Malka in Tel Aviv, Vienna, Paris, Cannes, Melbourne, Singapore, London, New York and Boston.
The menu is determined on the day of service, so it changes according to the chef's inspirations, supplies and the seasons, every day.
The HaSalon experience is always a joyful feast of vegetables, fish, meat and desserts.
The restaurant team will accommodate most allergies and dietary restrictions that guests may have from the start of dinner.
Example of a menu
HaSalon offers two services per evening, by reservation only.
The first service is more conducive to quiet conversation, offering the same exciting menu, but in a calm environment.
As the evening progresses, the room transforms, filling up with the energy of Tel Aviv and giving way to a vibrant, musical and decidedly festive atmosphere.
Attached to her Moroccan roots, executive chef Jess Soussan draws her inspiration from a Mediterranean cuisine, generous and full of flavor. As a self-taught chef, she nourishes her know-how by constantly seeking to disrupt traditions, while keeping timeless markers. After working in the kitchens of Miznon, Chez Oim, Créatures and Forest, she took the helm at HaSalon Paris.
With the help of Eyal Shani, she created a menu that respects the seasonality of products and the origin of ingredients. Gourmet and friendly, she invites to share and to be light, values that are dear to her and that she embodies so well.
She confides, "I started cooking at Miznon in 2013, a restaurant of Eyal Shani in Paris, it is now a consecration and a great pride to accompany him in the kitchens HaSalon."
106 rue des rosiers
93400 Saint-Ouen-sur-Seine, France
+33 1 84 21 04 30
Opening hours :
Thursday, Friday ................................... 7 pm - 2 am
Saturday ................................................. 12 - 5 pm, 7 pm - 2 am
Sunday ............................................ 12 - 6 pm
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