Manifesto

Nestled in the heart of Paris's 5ᵉ arrondissement, between the Panthéon and Notre-Dame, Maison Atica brings to life a historic former cinema, once known as "Le Seine". This iconic venue, which hosted the world premiere screening of Alice in Wonderland in 1951, retains the spirit of a passageway to other worlds.

Atica creates unique memorable moments in Paris in a space where gastronomy, art and storytelling intertwine to awaken all the senses. Every six months, we invite our guests to discover a new destination.

Each season thus becomes a vibrant journey through traditions, landscapes, and contemporary creations. After the Basque Country, Corsica, and the Far North, Atica sets sail for French Polynesia. With Season IV: Reva Tahiti, Atica heads to French Polynesia: a sensory odyssey through its 5 archipelagos and 118 islands, where gastronomy and immersive storytelling converge to celebrate the spirit of the Pacific.

Atica is also a unique venue for brands. Atica has already curated sensory experiences for more than thirty brands and designers to bring their unique brand worlds to life: product launches, private events, and immersive collaborations. Atica thus becomes a venue for bespoke experiences, where emotion and creativity forge a lasting connection with each guest through a curated selection of bespoke cuisine and art.

Founder: Ramzi Saade

Atica is the brainchild of founder and artistic director Ramzi Saade. Ramzi has chosen to dedicate his life to creating unforgettable moments. Through Atica, he unites his passions - gastronomy, culture and travel - to imagine unique, immersive experiences around the world. His visionary approach to curation creates encounters where every detail tells a story, and every event pushes the boundaries of hospitality.

Since opening, Ramzi has also imagined and created over thirty brand collaborations, transforming Atica into an immersive showcase for universes as diverse as they are singular. From menu creation to audiovisual scenography, art installations and olfactory experiences, he orchestrates moments where guests find themselves immersed in a unique narrative, whether for a cultural season or a private event.

Prior to Atica, he led a dual career between engineering and gastronomy, working in avant-garde restaurants in Canada and Copenhagen, while realizing architectural projects in Canada and Lebanon. Today, this multi-disciplinarity feeds his innovative creative approach, blending technical rigor and sensory imagination.

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