Tarick Osseirane, supported by his loyal sous-chef Yaya, at the stoves of Toom in Nancy in August 2026. Photo provided by the restaurateur.
"Behind our window, we also hand out touches of humanity," that could be Tarick Osseirane's mantra, supported by his partner, Yaya, originally from Ivory Coast. Both of them spend eight hours a day behind the stoves at Toom, opened in July 2023, in the heart of Nancy's new Food'lab in northeastern France."Food is just a pretext," says the French-Lebanese restaurant owner with the unconventional background. Born in Saudi Arabia, a graduate of a top French engineering school, and a multipurpose entrepreneur, Tarick is above all passionate about human relations. At his restaurant, a falafel sandwich or a plate of hummus can easily lead to a philosophical conversation about freedom, identity, or the meaning of work.A childhood in RiyadhTarick was born in Riyadh in 1987, to a Lebanese father and a...
"Behind our window, we also hand out touches of humanity," that could be Tarick Osseirane's mantra, supported by his partner, Yaya, originally from Ivory Coast. Both of them spend eight hours a day behind the stoves at Toom, opened in July 2023, in the heart of Nancy's new Food'lab in northeastern France."Food is just a pretext," says the French-Lebanese restaurant...
