The Table at ALCAZAR
The Table at ALCAZAR, a restaurant in Saint-Germain-des-Prés
Two chefs, one vision for ALCAZAR
Zouhair Bouhlal and Guillaume Lutard bring together two different yet complementary backgrounds.
Italian-Moroccan chef Zouhair Bouhlal has shaped his culinary identity across several cultures. He notably spent several years working in a three-Michelin-starred restaurant near Padua, before continuing his career in Parisian and Mediterranean venues including Casa Amor.
In 2026, La Liste recognised Casa Amor and Zouhair Bouhlal with its Festive Gastronomic Restaurant Award, a distinction that resonates particularly strongly with the ambition of ALCAZAR.
Alongside him, Guillaume Lutard brings his knowledge of the house, its rhythm and its guests.
Together, they champion food that is precise without being rigid, creative without becoming difficult to read, and above all generous.
French cuisine with an eye on the South
The menu draws on both the French and Mediterranean repertoires to create cuisine that feels immediately familiar without ever standing still.
Great classics meet the mood of the moment. A few hors-d’œuvres can begin the evening. Fish, meat, pasta and dishes to share allow each guest to compose their own dinner — or simply pass plates around the table.
Produce and recipes evolve with the seasons and the chefs’ inspiration.
The aim is not to complicate what does not need complicating.
A beautiful plate. Great flavour. Generosity. And a very good reason to stay at the table.
The freedom of à la carte dining
At the beginning of the week, dinner follows the mood of the table.
No set menu and no sequence of tableaux: everyone chooses their dishes freely and shapes their own evening.
Piano & vocals or a live band accompanies the Grand Hall depending on the programme, without turning dinner into a formal performance.
Music punctuates the conversations and brings its own character to the meal.
Start with a cocktail at the Grand Bar, move on to your table, order another dish — or decide that dessert can wait for one more song.
Another way to experience ALCAZAR. More relaxed, but never silent.
The food becomes part of Paris s’éveille
On Paris s’éveille nights, the table follows a different score.
The menus are designed to fit naturally around the show’s six artistic sequences. Dishes arrive between performances, service follows the shifts in rhythm and dinner maintains its flow despite the energy of the stage.
The food is not there simply to fill the intervals between two acts.
It plays a full part in the evening, alongside the artists, the music, the setting and the service.
The show catches the eye. The plate needs to know how to hold it.
A Parisian table that likes to party
ALCAZAR does not set restaurant against show, food against music, or dinner against nightlife.
Quite the opposite: the house brings them together without allowing one to erase the other.
Come on a Monday for à la carte dining and piano & vocals. Return a few days later for Paris s’éveille. Find a dish you already know, discover another, recognise the setting — and realise that the atmosphere has changed completely.
That is also how a restaurant becomes an address.
You come for an evening. You also come back because the food is good.
Frequently Asked Questions
Yes. From Monday to Wednesday, dining is à la carte during the piano & vocals or live band evenings.
The kitchen at ALCAZAR is led by Zouhair Bouhlal and Guillaume Lutard, who together create generous, contemporary cuisine inspired in particular by French and Mediterranean traditions.
The cuisine draws on the pleasures of the French table, with Mediterranean influences and a contemporary approach. Dishes and produce evolve with the seasons.
From Thursday to Sunday, dining takes the form of menus designed to accompany the rhythm of Paris s’éveille and its different artistic sequences.
The culinary identity remains faithful to the spirit of ALCAZAR, but the produce, recipes and menus evolve with the seasons and the chefs’ inspiration.