Israeli chef Assaf Granit is expanding his restaurant business in France with the launch of a new gelateria in Paris, adding another venture to his growing hospitality portfolio in the French capital.
The new business, called Licouk, is expected to open in the coming days near one of Granit’s Michelin-starred restaurants. The project marks his first chef-led gelateria and represents the latest step in the expansion of the Mahane Yehuda Group.
Licouk will become the fifth business operated by Granit and his partners in Paris. The group’s existing venues include Shabour, Tekes, Shana, and Kapara, which is currently undergoing renovations.
The restaurant group is also preparing to open another concept in the city. A new seafood restaurant called Dagim is expected to launch within weeks in Paris’s 16th arrondissement, offering views of the Seine River and the Eiffel Tower.
According to Granit, the idea behind Licouk is to create ice cream from a chef’s perspective rather than a traditional pastry-focused approach.
The gelateria will feature an open kitchen where visitors can watch the production process. The design is intended to resemble a professional restaurant kitchen, complete with stainless-steel workspaces and visible preparation areas.
The name Licouk combines the English words “lick” and “cook,” reflecting the concept of blending culinary techniques with ice cream production.
The menu is expected to feature unusual and creative flavors inspired by restaurant dishes. Offerings will include combinations such as rice-and-noodle ice cream, olive oil ice cream served with blini and caviar, lemon tart ice cream, and a babka ice cream sandwich.
Granit said the concept allows chefs to explore new flavor combinations and apply restaurant-style creativity to frozen desserts.
He explained that the team approaches flavor development in the same way chefs create dishes in a professional kitchen, opening the door to a wider range of ingredients and techniques.
The project was developed in partnership with Mahane Yehuda Group members Uri Navon, Dan Yosha, and Tomer Landsman.
The partners view Licouk as more than a single-location business. Their long-term goal is to develop the brand into an international gelateria chain.
Future expansion plans include additional locations in Paris and London. The company is also considering bringing the concept to Israel as part of a broader international growth strategy.
Granit said the idea of opening a gelateria had been discussed for years, but the group wanted to create something different from a conventional dessert shop.
Instead, the team focused on building a concept driven by chefs and culinary experimentation.
The expansion comes as the Mahane Yehuda Group continues to strengthen its presence in Europe.
According to Granit, Paris has become the center of the group’s European operations. He noted that other businesses operated by the company in France are also performing well.
Despite challenges facing some Israeli businesses operating abroad, Granit said the group continues to openly present its identity through restaurant names and branding.
Many of the group’s venues use Hebrew names, including the upcoming seafood restaurant Dagim, which means “fish.”
Granit also commented on conditions in Israel, noting that signs of returning tourism are beginning to appear in Jerusalem.
He said increased tourist activity could provide an important boost to the city’s economy and hospitality sector.
Looking ahead, the chef remains focused on growth. He described Licouk as a concept designed from the beginning to support multiple locations.
With new restaurant openings planned and international expansion under consideration, the launch of the Paris gelateria represents another milestone in the continued growth of Granit’s restaurant and hospitality business.
