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Editorial 3

Winter in Beirut Almost all of you already know that Beirut was voted the 'World's Best City for Food' by an international travel magazine. We took this fantastic fact and ran with it. The entire winter issue is dedicated to the celebration of our great city, from the food to the fashion and tableware. We begin with one of the pillars of the Lebanese food scene, the Tawlet and Beit network. We paired four distinct traditional dishes with tableware from four reknowned Lebanese designers and the result was a modern masterpiece. Fashion was at the forefront of this issue with an exclusive look into the life of Elie Saab and what he loves about his city. As the official magazine of Salon du Chocolat Beirut, we were also granted a unique opportunity to witness guest of honor and fashion powerhouse, Rami Kadi, design a fashionable dessert for a change with the help of Chef Charles Azar. The duo will reveal the dress they've been working on at the much anticipated chocolate Fashion Show. We also have your holidays covered with a special occasion menu that is tailored made for a chic evening affair. Don't forget to pick out your one-of-a-kind, Beirut inspired bûche de Noël for dessert and enjoy the spoils of the festive season.

Merry Christmas and Happy New Year from all of us at Taste & Flavors.

Editorial Team Publisher Nouhad Dammous

Contributing writer Amy E. Robertson

Managing director Joumana Dammous-Salamé

Creative & production manager Joêlle Bou Khalil

Editor in chief Annie Keropian-Dilsizian

Publication coordinator Rita Ghantous

Publication manager Zeina Dammous-Nahas

Subscription coordinators Houayda Haddad-Roumman Mirna Maroun

Project & sales manager Maha Khoury-Hasbani Sub-editor Sabina Llewellyn-Davies

Circulation coordinator Karl Hitti

Hospitality Services team Claude Dammous Randa Dammous-Pharaon Josette Hikri Lisa Jerejian Elise Koukou-Salem Nancy Zaarour Elissa Massaad Eugene Abela Gaelle Rbeiz Mabelle Zougheib

Production & printing Arab Printing Press

Photographer Pavlos Nikolaou Photography

We welcome views on any subject relevant to the magazine. Please e-mail your comments to

Published by Hospitality Services s.a.r.l. Burghol Bldg., Dekwaneh, Lebanon P.O.Box 90 155 Jdeidet el Metn 1202 2020 To advertise call 01 480081 or fax 01 482876

Cover courtesy of Blu Cakes

Mtayleb, 04 927660

All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editor. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. Winter issue 2016 | Taste & Flavors

4 Contents


18 23




ISSUE N021 WINTER 2016-2017

Food & Drink




Chef George El Kik of Sofil Catering prepares a creative canard

3 EDITORIAL 8 GREAT FINDS What's new in town to discover

10 GIFT IDEAS Tableware from Lebanese designers

Features 12 A DAY IN THE LIFE Elie Saab's Lebanon

14 CELEBRITIES IN THE KITCHEN Rami Kadi at La Petite Table

18 CHEF’S PICKS The avant-garde, Christophe Michalak

26 CHOCOLATIERS' FAVORITE RECIPES Pierre Abi Hayla, Maya Maalouf Kanaan & Mickael De Monte at Ladurée Beirut

Taste & Flavors | Winter issue 2016

22 LEBANESE CUISINE Real food revivial with the Tawlet and Beit network

30 GOURMET RECIPES Distinct dishes with truffles

38 DESSERT Helwayat Lebnan

46 DRINKS Hot and cold cocktails for the season with bartender, Mike Kassabian

50 IN SEASON Winter warmers with Lara Ariss

54 FROM THE LAND Beiruti sweets from The Food Heritage Foundation

58 HEALTHY RECIPES Foods that fight fat with Christine Barakat Abou Aoun

mp of appro sta v al

Ou r


Black winter truffles with Kinda Bitar


96 READ ABOUT IT What's new on the bookshelves?

Out & About 100 WHERE TO GO Lebanese restaurants with Zomato

102 DINING OUT New restaurants you need to try

108 WE WERE THERE Events around town

118 WHAT’S ON Classes and events not to be missed

119 SHOPPING LIST Cut it out and pop it into your purse


Winter issue 2016 | Taste & Flavors

6 Contents







Entertaining 62 HOME ENTERTAINMENT A sparkling Christmas Eve

66 SPECIAL OCCASION An evening affair with Le Gray Beirut and Kempinski Summerland Hotel & Resort

70 QUICK & EASY Foie gras with Chef Sylvain Arthus

74 SAVOIR VIVRE Gourmet dining with finesse

76 TABLEWARE Wine decanters and accessories Taste & Flavors | Winter issue 2016

80 WINE Wine picks by Jose Correia, director of La Cave de Joël Robuchon

82 ON THE MARKET Bûches de Noël

86 KID’S CORNER Merry baking with Maya Oryan

88 GREAT ESCAPE Christmas markets in Europe



8 Great Finds

To discover Places

BOULANGERIE BEURRE The newest boulangerie in Saifi has buttered its way into our hearts. Along with a variety of baked goods, ranging from an array of appetizing bread and croissants to savory delicacies and quiche, beurre offers a range of confections, cheeses and dry goods, all prepared with Isigny Stè-Mère products with a twist of French savoir faire. Designed by Rabih Geha architects.

AL BABA’S NEW BOUTIQUES Al Baba’s new concept store on the Chtaura main road and the renovated Jal El Dib boutique are a must visit for sweets lovers. The space is a true transformation from a traditional Arabic sweets shop to a boutique of wonders. Try as many as possible and then take home a box… or ten. Chtaura - Jdeita, 08 542370, 08 542380 Jal El Dib, 04 724114 Albabasweets albabasweets


Mkhallissiye Street, Beirut, 71 775771 boulangeriebeurre boulangeriebeurre

G. Vincenti & Sons has opened its two-story premium spirits boutique - a first of its kind in the Middle East - with luxurious modern interiors and exclusive brands. Discover highquality brands of whisky: blended or single malt from Canada, Ireland, Scotland and Japan, as well as a large variety of rare rum, bourbon and Cognac. Antoine Chakhtoura Boulevard – Dekwaneh 01 485380 (ext 821) thecaskandbarrellb

FLEUR DE SEL Fleur de Sel is a family owned gourmet shop with a wide selection of imported gourmet products. You will find the finest Belgian beer, European and Lebanese wine, delicacies from Le Comptoir de Mathilde in France, one of the best southwestern French foie gras from Comptesse du Barry, fine Italian products straight from Casa Rinaldi in Modena and more. Ajaltoun Main Road, 09 238046/7 fleurdeselshop fleurdeselajaltoun

LEBANON’S FIRST IMAX® THEATER Majid Al Futtaim Cinemas celebrated the official opening of Lebanon’s first IMAX® theater with the premiere of the eagerly anticipated film, Deepwater Horizon. IMAX® theaters allow audiences to go deeper into the world’s most innovative movie-going experience with heart-pounding audio and awe-inspiring images in a specially designed auditorium.

PULP THE SHOP Pulp is a new unique fruit and vegetable shop providing families with fresh and healthy products. Most of the products are grown and harvested at their own farm. It also has a wide selection of homemade traditional preserves and a fresh juice bar with cocktails, smoothies and sorbet. Naccache, Rabieh Main Road 04 444860, 03 444860 pulptheshop

Taste & Flavors | Winter issue 2016

01 285582


Products HANDMADE CHOCOLATES FROM GREECE With over 50 delicious flavors, Alexandros Hand made chocolate from Greece is our latest find! They even have an organic chocolate line and pralines. Look out for their stand at ABC Achrafieh and LeMall Dbayeh. 76 905085

209LEBANESEWINE.COM WHISKY GETS FRISKY Here’s a perfect way to capture the holiday cocktail season! Whisky stones are cubes of solid soapstone that will chill your liquor without diluting it. USD 35.33 The Malt Gallery, Independence Street, Achrafieh, 01 211999 themaltgallery


CHRISTMAS COMES TO LIFE WITH POLYGEL Polygel for the homebaker sells professional, top notch products and ingredients that will empower homemade cuisine. Choose from their latest line of moulds, chocolate and accessories for the holidays and beyond. Christmas fantaisie cake mould USD 15 Kalot Center, Badaro, 01 381497 polygelhomebaker

An exceptional celebration wine, ADYAR Ice Wine is the first and only Lebanese Ice Wine in the country. It seduces with its pinch of pear and orange blossom, while its fruity character is expressively marked by the Sauvignon. Blend: 50% Riesling, 50% Sauvignon Blanc

Lebanese wine has a new home. Now you can access over 40 wineries in the country, and especially a few labels you can’t find in stores. 209 also assists users in selecting and purchasing wine according to their food pairing, taste and budget, guaranteeing free same day delivery.

BIOMASS ORGANIC POTATO CHIPS Hand-cooked in kettles using locally grown organic potatoes and organic sunflower oil, then simply seasoned with various organic flavors such as sea salt, rosemary, garlic and thyme, the traditional recipe gives these snacks the most unique taste. 01 446556 biomassorganic

CHAMPAGNE FOR THE SEASON Celebrate the new year with the latest collection of Champagne from Enoteca: Drappier, Brut nature sans soufre (no sulphur) USD 55 Louis Roederer, Brut Premier USD 70 Enoteca Zalka, 01 898597 Tabaris, Achrafieh, 01 204377 enotecathehouseofwine

A NEW RED BOTTLE FROM DOMAINE DES TOURELLES, “VIEILLES VIGNES CINSAULT" An exciting expression of a historic tradition, reviving the Cinsault grape by searching out very old vines, over 50 years of age, planted at 1,000 meters altitude. Winter issue 2016 | Taste & Flavors

10 Gift Ideas


French oak and maple cake stand with brass foot by Marc Dibeh USD 1,900 JOY MARDINI DESIGN GALLERY Gemmayzeh, 01 443263



A two-tiered cake tray inspired by arabesque star motif in walnut wood and tin inlay


USD 445 NADA DEBS Saifi 01 999002

Lebanese designers are known the world over as style icons, showcasing in the Galeries Lafayette to boutiques in Brooklyn. Their skillset transcends borders. Lucky for us, all of their designs featured here are at our fingertips SUPPER

Brass and tinned brass tureen

USD 280 (copper) USD 250 (brass) KAREN CHEKERDJIAN STORE Port Beirut 01 570572


A Nada Debs signature pattern with a brush of gold leaf by Rasha Nawam and Marylynn Massoud USD 1920 (set of 20 pieces) NADA DEBS Saifi 01 999002


Set for Vistra Alegré by david/nicolas The collection is all about harmony and rhythm.

USD 2000 (set of 12 place settings) LES ARCADES Achrafieh, Abdelwahab El Englizi 01 200885

Taste & Flavors | Winter issue 2016



Beirut Design Week curated an exhibition of three Lebanese designers at the Downtown Design fair during Dubai Design Week (25-28 October 2016).

TAMARA BARRAGE Showcased the latest lighting solutions and decorative items made from textures that resemble fruit and vegetables.


Made with leather, stainless steel and wooden base by Karim Chaya for spockdesign

USD 400 JOY MARDINI DESIGN GALLERY Gemmayzeh, 01 443263

USD 1,200


Brass and tinned brass serving tray USD 215 (30 x 5.5)



Revealed the first fully developed collection of products from an innovative organic material: Fruit Leather. USD 400



Exhibited the developed version of her earlier prototypes of the collection ‘Morning Ritual’ made from recycled ground coffee beans and paper.

Hand blown glass, with gold painted detail by david/nicolas USD 385 JOY MARDINI DESIGN GALLERY Gemmayzeh, 01 443263

USD 400

HANDMADE BLOWN GLASS Transparent with white lines by Alya Tannous

USD 240 (6 pieces) ARTISANS DU LIBAN ET D'ORIENT Ain Mreisseh, 01 362610

Winter issue 2016 | Taste & Flavors

12 A Day in the Life


Lebanon By Elsa Yazbeck Charabati

King of the red carpet, designer of the stars and magician of glamour and simplicity, Elie Saab has conquered the world Yet, his inspiration and haute couture are anchored in Lebanon. From Damour to the world, he has boutiques on almost every continent and 130 points of sale worldwide. He has dressed the most famous stars and queens, and yet, his heart still beats to the rhythm of Beirut's streets; the light of our capital and the Lebanese people are his muse. Let’s discover Elie Saab’s Lebanon.

Saab's favorites

Dessert Cheesecake

Restaurants Chez Sami


Lebanese meal Kibbeh

Favorite place in Lebanon My home Lebanese scent

Hobby Work Taste & Flavors | Winter issue 2016

Orange blossom and jasmine (main notes in ELIE SAAB Le Parfum) as well as cedar wood


Boutique For my personal shopping Zegna, YSL, Hermes, Dior and Lanvin

14 Celebrities In The Kitchen

DESSERT is the new black

When one of Beirut’s top chefs, Charles Azar, teams up with one of the city’s most talented fashion designers, Rami Kadi, the result is – undoubtedly – a harmony of sweet sensations Food like fashion is driven by good taste, so it was only natural that Taste & Flavors combined the beauty and craftsmanship in fashion with the same artistry as dressing a plate.

Inspiration can be found in my dreams! Taste & Flavors | Winter issue 2016

We turned to celebrity designer Rami Kadi, this year’s guest of honor at the Salon du Chocolat Beirut chocolate Fashion Show to weigh in on this connection. Since Paris is the capital of both food and fashion, we met up with both Kadi and Chef Charles Azar (who will be executing the chocolate dress) at La Petite Table in Gardens Naccache. The chef was keen on teaching Kadi about the ins and outs of pastry making and the chef got a crash course in dress making. Both were eager to share details about the upcoming show and what they both had under their sleeves….


What is your favorite Lebanese dish? Vine leaves and hummus.

What is your inspiration for the dress you will create for Salon Du Chocolat? Fifties fashion inspiration, and since my signature is flowers, we will make it all delicately floral.

What is the connection between food and fashion? The art of creation, the fusion of elements and contents up until the last, fine presentation.

Do you cook and if so what and how often? I do not cook, but since I love trying out new things, once a month, I gather my close friends over and cook out of the box ingredients.

What is your favorite cuisine or dish and why? Japanese, since it’s raw, light, salty, healthy and tasty.

What is your favorite type of chocolate? The darker the better.

What led you to become a fashion designer? I have been interested in fashion for as long as I can remember. From my very early childhood, I used to alter my mom’s clothes and help her pick her outfits, and by the time I graduated from high school, I had already decided that my vocation was to pursue a career in the fashion field. It was only natural that I enrolled in fashion design school, ESMOD Beirut in 2005, from which I graduated with honors and distinction in 2008.

Describe you work process? Once I find my source of inspiration, the real work begins, in terms of research, fabric, supply chain, tailoring, up until showcasing the collection in Paris.

What has been your inspiration for your collections so far? Anything can be inspiring: the music I listen to while I'm driving, interaction with people, when I'm relaxing at the beach or reading magazines, watching other designers fashion shows, etc. Another major source of inspiration is obtained while traveling,

visiting new countries and getting acquainted with new cultures and fashion salons... Inspiration is not only limited to my day to day activities, it can also be found in my dreams! I always dream about dresses or shapes and I wake up in the middle of the night to draw them and then go back to sleep.

Do you have a muse? Who is she and why? I consider each and every woman I am dressing as my muse.

What kind of a woman wears Rami Kadi? An elegant, bold and confident woman.

Are you a dreamer or a realist? You need a bit of both to keep your sanity.

What’s been your greatest achievement so far? I believe the release of each collection is my greatest achievement.

Beirut is my… eternal love Winter issue 2016 | Taste & Flavors

16 Celebrities In The Kitchen

All that glistens

Inspired by Rami Kadi's Parade Nuptiale Gown, SS16 collection By Chef Charles Azar Serves 4 Prep/cooking 1 hr Shortbread • 190g butter • 2g fine salt • 120g icing sugar • 40g almond powder • 50g eggs • 320g flour Mix all ingredients together with a paddle. Wrap and refrigerate before rolling out to 5 mm thick. Cut 3 cm discs. Bake at 160°C for 8 minutes. Almond and lemon sponge • 100g marzipan 70% • 20g lemon marmalade • 70g eggs • 10g egg yolks • 1 pc lemon zest • 15g flour • 80g egg whites • 15g sugar Heat marzipan in microwave to 55°C. Whip eggs and egg yolks, zest and marmalade. Then, whip a meringue with egg whites and sugar and fold into previous egg mixture. Add sifted flour, spread on lined baking tray and bake at 150°C for 15 minutes.

Chef Charles Azar shares his thoughts about the show. What was your inspiration for the dress?

Every year, we search for new sources for our inspiration in the purpose of creating a new chefd'œuvre and this year, chocolate spring flowers are spread over the dress reflecting the 'Back to the 50’s' theme.

What was it like working with Rami Kadi?

Working with Rami was an exceptional experience. He is highly talented and has a deep creative understanding. He’s an artist who is always ready to collaborate, coordinate and inspire others to achieve their goals. Taste & Flavors | Winter issue 2016

Chestnut mousse • 170g milk • 75g chestnut cream • 16g sugar • 60g egg yolks • 4g gelatin • 150g whipping cream Heat milk and pour onto egg yolks, chestnut cream and sugar. Cook to 83°C like English cream. Add soaked gelatin before folding in the lightly whipped cream. Place in spherical moulds and blast freeze. Assembly Pipe a small amount of chestnut mousse into a spherical mould. Add sponge, followed by mousse and finish with a sponge and mousse. Freeze, unmould, spray with chocolate velvet and place onto a shortbread. Decorate with white chocolate petals, gold leaf and a fresh raspberry.

18 Chef’s Picks

The avantgarde


Chef Christophe Michalak is anything but ordinary. This self-proclaimed ‘super hero of pastry’, believes generosity is essential when it comes to making pastries and cakes, but consistency does not, to avoid boredom. With a dream to develop a sweet-salty universe, Michalak throws his whisk on conventionality to create his own sweet paradise

GET TO KNOW THE CHEF Born in 1973 in Senlis, Oise, France, Christophe Michalak was passionate about architecture, until he diverged to pastry creations at the age of 15. He acquired his certificate of professional excellence in pâtisserie from the trade school of Angers. He then wandered the world, seeking expertise. His repertoire involves experience in renowned restaurants and pastry shops, including Kobé in Japan, Pierre Hermé in New York and Maison Ladurée and Plaza Athenée in Paris. In 2013, Michalak set up a pastry training school in Paris. He has authored five cookbooks and also published a collection of best recipes. Michalak is also a TV personality and part of three cookery shows in France. He has also been involved in the French version of MasterChef. In mid-October 2015, he opened his pastry shop in Marais, Paris. Last April, he left the three-Michelin starred Plaza Athenée to fully dedicate himself to his label and to open a new pastry shop in Saint Germain.

Taste & Flavors | Winter issue 2016


When I was fifteen, I understood that we can give happiness through small things



Klassik – millefeuille vanille tonka caramel Serves 6 Prep/baking 1 hr

INGREDIENTS • 1 packet pâte feuilletée chantilly • 480g heavy cream • 2 vanilla pods • Tonka beans • 90g white chocolate For the crème caramel • 85g sugar • 35g heavy cream • 25g butter • 1g de sea salt PREPARATION The night before baking, heat 480g of heavy cream with the scraped vanilla from pods and three grated tonka beans. Pour the mixture onto 90g of white chocolate and mix together. Refrigerate for the night. The next day, caramelize 85g of sugar. When it turns to a golden color, add 35g of heavy cream, 25g of butter and 1g of sea salt. Cut the pâte feuilletée into 10x3 cm strips. Bake in an oven for 5 minutes or until it turns golden. To make the crème chantilly, whisk the vanilla cream mixture until it forms soft peaks. Pipe the crème chantilly on a pâte feuilletée strip followed by a layer of caramel. Repeat the process and top with a layer of pâte feuilletée. Turn the millefeuille on its side and pipe the remaining crème chantilly with a St Honoré tip. Decorate with a dry vanilla bean.



I am fascinated with its three varieties: dark, milk and even white. I use dark chocolate for bitter recipes, while with milk chocolate, I create sweets and desserts. I use white chocolate with whipped cream, flavored with vanilla and tonka beans. I also like sea salt as it always seasons my pastries and breathes a true spice of life into my chocolate tablets. Tasting chocolate is a must. It should be bright, crisp and with lots of aroma on the nose and mouth. Above all, it must seduce you, similar to wine! A quick recipe would be melting chocolate over 29°C, season with salt, a scraped vanilla bean and some grated tonka beans. Pour the whole mix on a baking sheet, sprinkle with toasted pecans and let freeze. Crush and share with friends. Winter issue 2016 | Taste & Flavors

20 Step by Step




Brought to you by Taste & Flavors | Winter issue 2016




Serves 1 Prep/cooking 30 mins


• 300g pine nuts • 2 garlic cloves • 2 lemons for juice • 3 slices bread (pain de mie) • Water • Salt Mix all of the ingredients together and adjust the texture with water (for a more liquid texture, add more water).





DUCK SHAWARMA MARINADE • 1 whole duck • 2g mastic • 3 oranges, zested • 75g olive oil • 750g orange juice • 75g sunflower oil • 5g oregano • 100g white vinegar • 25g shawarma • 100g red vinegar spices • 75g onion • 3g cardamom • 15g garlic powder • 250g onion wings • 7g coriander powder • 50g lamb fat • 20g salt Mix all of the ingredients and marinate the duck for at least 12 hours; bake in a pre-heated oven at 220°C for around 20 minutes. [1] Once baked, shred the duck. [2] In a sauce pan, place the lamb fat and the onion wings; stir until tender and bright (shiny). [3] Add the shredded duck and mix well with a spoon.


• Filo pastry dough • Clarified butter • Black and white sesame seeds [1] On a counter table, spread a sheet of filo pastry. [2] Brush with clarified butter. [3] Then place another sheet on top. [4] Cut the dough into rectangular pieces. [5] Place the layer in a cooking mould, then add another layer (repeat above process) making sure that the mould is well covered by the pastry layers from all sides. * Make sure you have extra inches of the pastry














coming out of the mould (to be used as a cover once the filling is in place).

[6] Brush the bottom and sides of the filo with clarified butter. [7] Fill the pastry dough with shredded duck filling and soak with the pine nuts tarator. [8] Use leftover pastry to cover the filling; brush with clarified butter. [9] Spread some sesame seeds on top. Bake at 180°C heated oven until golden. [10] Serve with salad, pickles and pine nuts tarator.

10 Winter issue 2016 | Taste & Flavors

22 Lebanese Cuisine



An inside look into our collective culinary tradition Food stylist, Yasmina Alami

AAKOUB BI LABAN BY BEIT EL QAMAR Serves 4 Prep/cooking 30 mins

INGREDIENTS • 1 kg laban • ½ kg Gundelia Tumbleweed (aakoub) • ½ kg beef shank (mawzet) • 2 medium onions • Salt to taste • Pepper to taste • 3 tbs corn flour PREPARATION


Taste & Flavors | Winter issue 2016

Stir laban with 3 tbs of corn flour; set aside. In a pan, fry the meat with the onions, salt and pepper. When it’s done, pour a cup of water and cook the meat till it’s tender. In another pan, boil the aakoub till tender. When the meat is done, pour over the laban and aakoub and let it boil all together for around 10 minutes. Serve with rice.

23 For centuries, we’ve practiced much of what we consider a return to clean, healthy eating (farm to table and local food are recent buzzwords that have been buzzing for generations). Only now are we rediscovering the vast distinctions of our rich regional flavors and ingredients. One group leading the charge to define what that food might be is the Tawlet and Beit network (Beit El Qammar, Beit Ammiq, Beit Douma and Tawlet Biomass). As cultural interests grow, this network compels us to look inwards and explore our true edible heritage.

KIBBEH LABANIEH BY TAWLET BIOMASS Serves 5 Prep/cooking 1hr 30 mins

INGREDIENTS • 400g very fine beef (habra) • 400g fine bourghol (cracked wheat) • 15g salt • 15g 7 spices • 15g corn starch • 1 kg laban • 1 ½ kg chicken • 1 bunch coriander • 15g garlic • 75g butter • 100 ml chicken stock • Bay leaf, cinnamon, salt and whole onion (aromatics for chicken)

PREPARATION Boil the chicken with aromatics for 1 hour. Take it off the bone. For the kibbeh, wash and soak the bourghol for 10 minutes, squeeze out the water and make sure it’s dry. Knead the bourghol with habra and the spices and salt. Knead for 5 minutes so that it’s no longer sticky and it comes together. Make kibbeh balls and leave empty. Fry the kibbeh in sunflower oil until it's golden brown. For the laban, mix the cornstarch with the laban while cold. Then, heat it and stir in one direction. It splits otherwise. Once it’s about to boil, turn it off. Add the chicken and the kibbeh. Top with coriander. For the coriander sauce, chop 1 bunch of coriander and 15 grams garlic. Melt 75 grams of butter and then add 100 ml of chicken stock. When it simmers add garlic and coriander. Stir and serve.


Winter issue 2016 | Taste & Flavors

24 Lebanese Cuisine

FRIKEH DJEJ BY TAWLET Serves 5 Prep/cooking 2 hrs

INGREDIENTS • 500g frikeh • 300g onions (wings) • 1.7 kg whole chicken • 150g olive oil (for onions) • Bay leaf, cinnamon, salt and whole onion (aromatics for chicken) • Toasted almonds (garnish)


Taste & Flavors | Winter issue 2016

PREPARATION Wash frikeh. Put in a heavy pot and cover with 2 cm of water over the frikeh. Add 10g salt and boil till the water reaches the top of the frikeh. In the meantime, soften the onions in olive oil. When the water reaches the top of the frikeh pot, add onions and mix. Let the water dry out and cook for around 1 hour. Put chicken in water and boil. Skim the scum on top. Add 15g of salt and aromatics. Simmer for around 1 hour. When chicken is done, take off from the bone. Shred into big pieces and serve with frikeh topped with toasted almonds.


KESHEK AKHDAR BY TAWLET AMMIQ Serves 4 Prep/cooking 2 ½ days

INGREDIENTS • 200g fine bourghol • 200g goat labneh • 25g laban • Salt to taste • Olive oil to finish

PREPARATION Soak bourghol in labneh for 24 hours. The next day, knead for 20 minutes, add salt and then leave aside for another 24 hours. Refrigerate or leave out if the outside temperature is below 18°C. The next day, knead the laban into the keshek to soften it. Finish with olive oil. Serve with bread and mint. Keeps for seven days.



Winter issue 2016 | Taste & Flavors

26 Favorite Dishes

Chocolatiers’ favorites

Maya Maalouf Kanaan

Pierre Abi Hayla

Owner of Le Noir Atelier Du Chocolat and Executive Pastry Chef of Kempinski Summerland Hotel & Resort

Owner of M de Noir and winner of Club des Croqueurs du Chocolat's “Espoir Etranger” award at Salon du Chocolat in Paris

Adores Soft Orange


Mickael De Monte

International Executive Pastry Chef at Ladurée Beirut

Éclairs Chocolat

Loves Gâteau at moelleux au chocol

ladureebeyrouth Taste & Flavors | Winter issue 2016


The world’s largest event dedicated to chocolate, Salon du Chocolat, gathers the top sweets enthusiasts for three days of celebration and pure gluttony. As the official publication of the show, Taste & Flavors wanted to take it a step further and explore the chocolatiers' palates. We gathered three of the city’s top chefs to share their favorite chocolate desserts at Ladurée Beirut

Gâteau moelleux au chocolat Serves 8 Prep/baking 65 mins

INGREDIENTS • 150g butter + 1 ½ tbsp butter for cake pan • 35g cake flour + 2 ½ tbsp cake flour for cake pan • 150g chocolate (minimum 70% cacao solids) • 1 tbsp unsweetened cocoa powder • 1 egg + 4 egg yolks + 7 eggs whites • 150g granulated sugar • Round cake pan with straight or sloping sides, 22 ½ cm diameter

PREPARATION Butter the cake pan and refrigerate for 5 minutes to allow the butter to set. Remove from refrigerator and dust the interior with flour. Turn upside down and lightly tap out any excess flour. Keep in the refrigerator. Using a knife, chop the chocolate on a cutting board. Place in a heatproof bowl set over a

pan of gently simmering water. Add the butter and melt together over very low heat, stirring with a spatula. Remove from heat. Sift together the flour and cocoa powder and set aside. Preheat the oven to180°C. In a large mixing bowl, placed over a pan of gently simmering water, whisk together (as you would for genoise) the egg, egg yolks and half of the sugar (about 75g), until the mixture thickens. Remove from heat and set aside. Immediately whisk the egg whites to a foam in another large bowl. Once they are white and frothy, incorporate the remaining half of sugar (about 75g), while continuing to whisk for another minute. Delicately fold a third of the egg and

sugar mixture into the melted chocolate and butter. Pour the entire mixture back over the remaining 2/3 of the eggs and sugar, mixing gently. Delicately fold a third of the whipped egg whites, along with the sifted flour and cocoa powder, into the above mixture. Pour this new mixture then back over the remaining 2/3 of whipped egg whites. Combine all together until smooth, being careful not to over mix. Pour batter into the cake pan. Place in oven and lower the temperature to 170°C. Bake for 25 minutes. Remove from oven and allow to cool for 30 minutes before removing from the mould.

Winter issue 2016 | Taste & Flavors

28 Favorite Dishes

Gâteau à l'orange Serves 8 Prep/baking 2 hr 15 mins

INGREDIENTS Poached orange slices • 1 orange • 200 ml water • 100g granulated sugar Cake batter • 225g butter + 1 ½ tbsp butter for cake pan • 175g all-purpose flour + 2 ½ tbsp all-purpose flour for cake pan • 3 eggs • 3 oranges • 225g granulated sugar • 1 packet active dry yeast (11g) Orange syrup • 90g granulated sugar • 200 ml orange juice Orange glaze • 100g orange jelly • 2 tbsp water • Round cake pan with sloping sides, 22 cm diameter • Grater

PREPARATION For the poached orange slices, wash the orange and cut into thin 2-mm slices. Bring the water and sugar to a simmer and carefully add the orange slices. Keep over very low heat for 20 minutes, without allowing the liquid to boil. Drain the slices and allow to cool. For the cake batter, butter the cake pan and line the bottom with a round piece of parchment paper to make unmoulding easier. Refrigerate for 10 minutes to allow the butter to harden. Remove from refrigerator and dust the interior with flour. Turn upside down and lightly tap out excess flour. Bring the eggs to room temperature. Using a grater, zest the oranges. Combine the grated zest with the sugar. Juice the oranges and set aside. Put the butter in a large heatproof bowl set over a pan of simmering water or in the microwave to soften until creamy. Add the following ingredients, one after another, making sure to mix well after each addition: sugar and zest mixture, eggs at room temperature, flour, yeast and the juice from the oranges. Preheat the oven to 180°C. Fill the cake pan with batter to 2 cm below the rim. Place in oven and bake for 45 minutes. While the cake is baking, prepare the syrup. Bring sugar and orange juice to a boil. Remove from heat. Place a cooling rack on a rimmed baking sheet. When the cake is done, remove from the mould and place on the rack. Bring the syrup to a simmer. Using a ladle, pour syrup over cake and allow to soak. Gather syrup from baking sheet and pour over cake. Repeat twice. Allow to cool. Decorate the top of the cake with the poached orange slices. For the orange glaze, in a saucepan, stir together the orange jelly and water. Lightly heat without bringing to a boil (approximately 50°C to 60°C ), until the mixture is thick enough to coat the back of a spoon. Coat cake with glaze. Allow to cool and serve cake at room temperature. Taste & Flavors | Winter issue 2016


Éclairs Chocolat Makes 10 éclairs Preparation 1 hr and 15 mins + basic recipes Baking 40 mins

INGREDIENTS Éclairs • Choux pastry: see basic recipe • 1 ½ tbsp butter for baking sheet Chocolate pastry cream • 450g pastry cream: see basic recipe • 120g chocolate (70% cocoa solids) • 200 ml whole milk

Chocolate fondant • 200g white pouring fondant • 70g chocolate (80% cacao solids) • 1 tbsp water • 60g granulated sugar Equipment • Piping bag fitted with 10-mm plain tip • Piping bag fitted with a 8-mm plain tip

PREPARATION Prepare the pastry cream (see basic recipe) and keep in the refrigerator. Prepare the choux pastry (see basic recipe). Preheat the oven to 180°C . Transfer the dough to the piping bag fitted with the 10-mm plain tip. On a buttered baking sheet, pipe 12-cm long strips. Place in oven and bake. After 8 to 10 minutes, when they will have started to puff up, open the oven door very slightly to allow steam to escape. Bake the éclairs for approximately 30 minutes with the oven door slightly ajar, until golden. Remove éclairs from oven and allow to cool on a wire rack. For the chocolate pastry cream, remove pastry cream from the refrigerator and pour into a large bowl. Whisk until smooth eliminating any lumps. Using a knife, chop the chocolate on a cutting board and place in another large bowl. In a saucepan, bring the milk to a boil and pour over the chopped chocolate. Stir together. Once again, whisk the pastry cream until smooth and incorporate the milk and chocolate mixture (ganache) until homogeneous. Refrigerate for 30 minutes until firm. For the filling, using the 8-mm plain tip without the piping bag, poke 3 holes in the base of each éclair, one in the center and the others 2 cm from each end. Transfer the chocolate pastry cream to the piping bag fitted with the 8-mm plain tip. Fill the cooled éclairs by piping cream into the holes. For the chocolate fondant, place the pouring fondant in a heatproof bowl set over a pan of simmering water, stirring occasionally to soften. Meanwhile, using a knife, chop the chocolate on a cutting board and place in another heatproof bowl. When the fondant is lukewarm, remove from heat and put the bowl of chocolate over the simmering water in its place to melt. In a saucepan, bring the water and sugar to a boil to obtain a syrup. Mix the melted chocolate into the softened fondant. Add the syrup and stir until smooth. Dip the tops of the éclairs into this preparation to glaze and allow to cool.

PASTRY CREAM Makes 600g of pastry cream Prep/baking 35 mins CHOUX PASTRY • 1 vanilla bean Makes dough for 10 éclairs • 400 ml whole milk Prep/baking 23 mins • 4 eggs yolks • 120g cake flour • 80g granulated sugar • 100 ml whole milk • 30g corn flour • 100 ml water • 25g butter • 1 pinch of salt Slice the vanilla bean in half lengthwise. • 80g butter Scrape the interior to remove the seeds. • 4 eggs Bring to a simmer. Remove from heat, Sift the flour. In a saucepan, bring the cover immediately and allow to infuse milk, water, sugar, salt and butter to for 15 minutes. Whisk the egg yolks and a boil. Remove from heat. Incorporate sugar until slightly pale. Incorporate the the sifted flour into the hot liquid, corn flour. Remove the vanilla pod from mixing energetically with a spatula until the saucepan and reheat the milk over the homogenous. Return the saucepan to low egg yolk, sugar and cornstarch mixture heat and stir vigorously for 1 minute to pull (to temper the yolks). Whisk together out the moisture from the batter, so that it and pour the whole mixture back into the forms a mass and pulls away from the sides saucepan. Bring to a boil while stirring of the pan. Transfer batter to a large bowl with a whisk. Remove from heat and pour and allow to cool. Add the eggs, one at a the cream into a bowl. Allow to cool for time, carefully incorporating each into the 10 minutes. Incorporate the butter while batter with a spatula. When homogenous, stirring. Cover the bowl with plastic wrap pipe into the desired form for éclairs. until ready to use.


Winter issue 2016 | Taste & Flavors

30 Gourmet Recipes



Make your fine dining a bit more luxurious with gourmet recipes with truffles, paired with fine wine

Wine pairings by Sandra Gedeon, Senior Sommelier at La Petite Maison Beirut Her passion for wine started early. She was recently awarded the WSET level 3 Certificate from London Wine School after a successful degree in Wine Consultancy at l’Université du Vin de Suze-la-Rousse, France.

SERVE WITH... Meursault “Les Criots” 2012, Ballot Millot & Fils, Burgundy, France An organic textured 100% gold chardonnay aged in new oak for an ultimate rich and creamy experience. A marriage of great finesse and brilliant balance kissed with lime blossom, crushed hazelnuts and hints of minerals. Available at Burgundy Taste & Flavors | Winter issue 2016


Buckwheat ravioli with black truffle, parmesan and pecorino cream By Chef Maroun Chedid Serves 10 (80 pcs) Prep/cooking 1 hr

Buckwheat white pasta dough • 1 ½ cup flour 00 • 3 tbsp buckwheat flour • 5 pcs egg yolk • 1 pc whole egg • 1 pinch salt • 1 tsp extra virgin olive oil Put the flour 00 and buckwheat in the bowl of a dough kneader. Add the egg yolk and whole egg and knead at low speed. As the dough is being kneaded, add the salt and leave it to rest until the texture becomes smooth, elastic and forms a small ball. Cover with a wet towel and let rest in the fridge for at least 2 hours. Roll into thin sheets and cut into the desired shape. Stuffing • 2 tbsp extra virgin olive oil • 1 small minced onion • 400g sliced fresh mushrooms • 1 tbsp flour 00 • 1 bunch minced basil leaves • ½ cup truffle paste • 1 tsp white truffle oil • 2 tbsp grated grana padano cheese • Black pepper powder to taste • Salt to taste In a braising pan, heat the olive oil and sauté the onions with salt till translucent and cooked through. Add the mushroom and cook over a high heat for 3 to 4 minutes while constantly stirring. Sprinkle the flour on the surface and place in a preheated oven at 180°C for 4 minutes to roast the flour. Remove from oven and add the basil, truffle paste, grated grana padano, black pepper and salt. Mix all together until the mixture is homogenous. Turn the mixture into a fine purée using a food processor, add the white truffle oil and adjust seasoning if needed.

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For the sauce • 1 L fresh cream • 1 cup milk • ½ cup truffle paste • ½ cup grated grana padano cheese • ¼ cup grated pecorino cheese • 1 tbsp white truffle oil • Black pepper powder to taste • Salt to taste Place the fresh cream and milk in a sauce pan and bring to a simmer. Add the truffle paste, grated pecorino and grana padano cheese and simmer till the sauce is homogenous. Boil the ravioli in boiling salted water. Dress the sauce on the plate. Toss with the ravioli and garnish with edible flower, grana padano, drizzle of white truffle oil and serve.

Winter issue 2016 | Taste & Flavors

32 Gourmet Recipes INGREDIENTS • 4 Australian lamb shanks • 1 onion, chopped • 1 carrot, chopped • 3 celery rib, chopped • 4 cardamom pods • 6 cups lamb stock • 1 tbsp butter • 1 small Spanish onion, peeled and julienned • 6 – 8 small Irish cobbler potatoes

Australian lamb shank cobbler, potato torte with caramelized onions and beef stock reduction By Chef Tarek Ibrahim, CMC Serves 4 Prep/cooking 1 hr

SERVE WITH... Malbec 2012, Achaval Ferrer, Mendoza, Argentina An expressive meat dish needs a solid uplifting earth driven wine. A fleshy, juicy, firm Malbec with a deep smoky leathery and blackberry nose. An exotic pair of heaven; soothing the peppery mouth-feel of the lamb and the tannins of the wine. Available at Vintage Wine Cellar

• 3 tbsp heavy cream • Salt and pepper • Tart dough (recipe follows) • 3 black truffles, thinly sliced • 1 egg yolk • 1 tbsp water • 1/3 cup beef stock reduction • 4 spring fresh thyme • 4 tbsp white truffle oil

PREPARATION In a stock pot, place chopped onion, carrots, celery, Australian lamb shanks, cardamom and 6 cups of lamb stock and bring to the boil; then reduce to simmer until the meat falls off the bones. Remove meat from the bone and keep warm. Sauté the butter and onions in a medium sauté pan for 10 to 15 minutes, or until caramelized and deep golden brown. Remove from the pan and cool. Slice the potatoes into 1/8 inch thick slices, place in a bowl and toss with the heavy cream. Season to taste with salt and pepper. On a lightly floured surface, roll out the tart dough 1/8 inch thick. Cut into 8 circles large enough to line and cover four 3 x ½ inch ring moulds (other moulds of a similar size will

also work). Place the ring moulds on a parchment-lined sheet pan and fill with the tart dough, allowing for some overhang. Place a few truffle slices on the bottom of the dough and line with some of the caramelized onions. Arrange 4 or 5 potato slices in a pinwheel pattern and season with salt and pepper. Cover the potato with some of the sliced truffle and place another layer of potatoes on top. Season with salt and pepper. Place a final layer of truffle on top of the potatoes, reserving some for the garnish, and spread some of the remaining caramelized onions on top. Lay another circle of tart dough on top of the onions and seal the edges. Repeat for the other 3 molds. Place in the refrigerator for 30 minutes. In a small bowl, whisk the yolk and water together. Using a pastry brush, lightly coat the top of the torte with the egg wash. Place in the oven at 375°C for 35 to 40 minutes or until golden brown. Let sit for 5 minutes, remove from the rings, and cut into thirds. Place the beef stock reduction in a small saucepan and warm over medium heat. To make the tart dough: 1 ½ cups of flour, 1 teaspoon salt, 1 cup cold butter, chopped 1/3 cup ice water. Place the flour, salt and butter in a bowl and, using a fork or dough cutter, cut the butter into the flour until you have pea-sized chunks. Add the water and mix until just combined (the dough should have visible pieces of butter). Form into a ball, wrap in plastic and place in a refrigerator for 1 hour before rolling out. Assembling the dish: Place three of the torte wedges on each plate with the points facing out. Place some warm lamb shank meat in the center of the wedges. Spoon the beef stock reduction around the torte and sprinkle with the remaining truffle slices and fresh thyme. Drizzle the white truffle oil around the plate if you like truffle oil.

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mastercheftarek Taste & Flavors | Winter issue 2016

34 Gourmet Recipes

Grande tarte chèvre By Chef Rita Yazbeck La Petite Table, Gardens Naccache Serves 2 Prep/cooking 15 mins

INGREDIENTS • 100g mille feuille • 150g goat cheese • 10g tomato confit 3 pcs • 3g balsamic glaze • 10g truffle cream • 10g honey • 3 basil leaves • 3 rocca leaves • 1g chives • 1g pink peppercorns (7 pcs) • 2g hazelnuts • ½ g white sesame seeds

PREPARATION For the dough, bake the mille feuille dough at 180°C for 18 minutes. Then cut it in a circular shape. For the filling, mix the goat cheese using an electronic mixer until it becomes flexible. Fill it into a pastry bag. For the finishing, pipe the goat cheese filling on the baked mille feuille. Put it in an oven at 180°C for 3 minutes. Pour the honey on top. Add some balsamic glaze, then top with the truffle cream. Randomly place the white sesame seeds, tomato confit, peppercorns, chives, hazelnuts, basil and wild rocca leaves. Serve warm.

SERVE WITH... Le Viognier de Qanafar “Eva” 2014, West Bekaa, Lebanon A rich match of length and freshness with a hand crafted perfumed creamy Viogner wine presenting scents of tangerine, honeysuckle, flowers and nutmeg to enhance the delicacy of the tart. An elegant sip of the sun! Available at La Cave de Joel Robuchon Taste & Flavors | Winter issue 2016


36 Gourmet Recipes

Slow cooker truffle lamb shanks By Chef Walid Chami Sellom, Kaslik Serves 2 Preparation 20 mins Cooking 3 hrs 30 mins

INGREDIENTS • 2 tbsp olive oil • 1 French-trimmed lamb shanks (400g) • 75g plain flour • 2 medium brown onions, chopped (300g) • 2 medium carrots, chopped (240g) • 1 medium celery, chopped (60g) • 1 medium fennel, chopped (60g) • 4 cloves garlic, crushed • 2 tbsp truffles paste • 1 cup red wine (250ml) • 2 cups salt-reduced beef stock (500ml) • 1 bouquet garni (see tips)

PREPARATION Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker. Add remaining oil to the same pan with onions, carrots, fennel, celery and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the truffel paste; cook, stirring, for a further minute. Add the wine to the pan; bring to the boil. Stir in stock and bouquet garni. Bring to the boil pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 3 hours on the low setting or until lamb is soft and falling off the bone. Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce and steamed vegetables, or any kind of garnish if desired. Tips

Bouquet garni is a bundle of fresh herbs, usually a bay leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.

chef.walidchami Taste & Flavors | Winter issue 2016

SERVE WITH... Marchesi di Barolo Barbaresco 2010 DOCG, Piedmont, Italy A terrific marriage of flesh with a Nebbiolo at its best opening with layers of plum, black cherry, cracked black pepper and rose petals. Well integrated tannins and oak for a very charismatic finish. Available at Vintage Wine Cellar

om com ooki cook mec

Halim Bademjan 1. Place the lamb in a pan with 5 glasses of water. Bring to the boil. 2. Soak the rice in water. 3. Peel the eggplants and cut them lengthwise into 1 cm thick slices. 4. When the meat is cooked, 2 glasses of water should remain. 5. Place the eggplant on top of the meat, add the turmeric and salt. 6. Cover and cook over medium heat for 45 minutes.. 7. Drain the rice and add it to the meat and eggplants, boil for 20 minutes, or until rice is tender. 8. Fry chopped onion in half of the oil until lightly golden. 9. Fry the mint in the remaining oil for 3 minutes. 10. Puree the meat, eggplant and rice with the hand blender, add curd, pepper, cinnamon, thyme, saffron, half of the fried onion and mint. 11. Continue stirring until well blended. 12. Garnish with fried onion, mint and curd.

Ingredients 300 g lamb meat 3 medium eggplants ¼ cup short grain rice ½ cup oil 1 tsp freshly ground pepper 1 tsp turmeric ½ tsp cinnamon ¼ tsp saffron (previously soaked in 4 tbsp of boiling water) ½ tsp thyme salt 2 tbsp dried mint 150 g curd 2 medium onions (finely chopped)

Recipe from The Chef’s Cut and Isfahan Home Cooking cookbook “Isfahan Home Cooking Secret Recipes”. Available on Amazon. .com chefscut www.the



38 Dessert



The familiar flavors you’ve grown up with are transformed into a modern masterpiece and savored as upscale classics with a contemporary, creative touch

Oriental bûche By Chef Joe Barza Serves 15 Prep/baking 1 hr

INGREDIENTS White genoise (sponge) • 120g flour • 7 eggs • 150g granulated sugar • 5g vanilla aroma Butter cream • 50g fresh milk • 1 egg • 50g granulated sugar • 300g butter • 5g vanilla aroma Oriental bûche • 1 pcs white genoise • 250g strawberry jam • 500g ashta • 200g butter cream • 3 mint leaves • 1 pc white chocolate • 100g green coconut powder • Fresh strawberries

PREPARATION Beat the eggs, sugar and vanilla aroma until it doubles in size. Sieve the flour. When the egg doubles in size, put the flour and mix by hand slowly until no flour residue is seen. Spread the genoise. Bake in a convection oven at 220°C for 5 minutes. Reserve in the freezer. Put the milk, eggs and granulated sugar in a saucepan on heat. Wisk until the temperature of the mix reaches 85°C. Put the mixture in a mixing machine and whisk. Add the vanilla aroma. When the mixture is cold, put the butter and beat well until you get a homogenous white creamy mixture. Spread the strawberry jam over the genoise. Spread the ashta on top of the strawberry jam. Roll the bûche and reserve in the freezer for 3 hours. Spread butter cream over the genoise. Add the coconut powder over it. Decorate with butter cream, fresh strawberry, mint and chocolate decoration. Taste & Flavors | Winter issue 2016




Winter issue 2016 | Taste & Flavors

40 Dessert Pistachio curd • 100g ground pistachio • 50g sugar • 20g orange flower water Decoration • 1 box raspberries • 100g ground pistachios

Raspberry pistachio and mhallabieh pie By Chef Jana Tabet Coulis Serves 10 Prep/baking 1 hr

PREPARATION For the pastry dough, blend together flour, butter and salt in a bowl with your fingertips or a pastry blender, just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add the egg to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in Clingfilm and put it into the fridge to rest for at least half an hour. Preheat your

oven to 175ºC. On a lightly floured surface, roll out the pastry to the thickness of 3 mm. Carefully fold the pastry over your rolling pin, then drape it over a 26 cm loose-bottom fluted flan tin. Cover the base of the tart with Clingfilm and fill it with baking beans or uncooked rice. Bake in the oven for 10 to 12 minutes or until the pastry is cooked. For the pistachio curd, combine the pistachio powder and sugar together. Add the orange blossom water. Spread the curd over the pie. For the mhallabieh, heat the milk with the sugar. Combine the starch with 60g of water in a small bowl. When the milk starts simmering, add the starch mix and thicken over low heat. Set aside and add the mashed meskeh and the orange blossom water. Pour the mixture in a circle mould and cool in the fridge. Unmould the cooled mhallabieh over the pastry dough. Add the raspberries around the mhallabieh and sprinkle with pistachio powder. Place in the refrigerator for 30 minutes and serve.

INGREDIENTS Sweet pastry dough • 220g flour • 130g butter • 90g powdered sugar • 30g ground almond • 50g egg • 2g salt Mhallabieh • 1 L milk • 150g sugar • 60g starch • 2g meskeh • 20g orange blossom water

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coulisbyjantabet Taste & Flavors | Winter issue 2016

42 Dessert

Spiced meghle cupcakes By Marilyn Basbous/Marly’s Goodies Home baker Makes about 12 cupcakes Prep/baking 40 mins

Tarboosh by Boshies Taste & Flavors | Winter issue 2016


INGREDIENTS • ½ cup unsalted butter • 1 cup brown sugar • 2 large eggs • 1 tsp vanilla extract • 1 ½ cups cake flour • 1 ½ tsp baking powder • 1 tsp cinnamon • 1 tsp caraway • 1 tsp anise • ½ tsp salt • ¾ cup milk For the meghle filling • 250 ml of prepared, cold meghle For the frosting • 200g KIRI cream cheese • 70g unsalted butter • 1 tsp vanilla • 1 cup powdered sugar Garnish • Almonds, pistachios and walnuts (soaked in water overnight) • Coconut shreds

PREPARATION For the spiced cupcakes, preheat oven to 180°C and line 12 muffin cups with paper liners. In the bowl of an electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl whisk together the three types of spice, flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Evenly fill the muffin cups with the batter and bake for about 15 minutes. Remove from oven and place on a wire rack to cool. Once completely cooled, core the center of the cupcakes and fill with meghle filling. For the frosting and garnish, in the bowl of an electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla and confectioner’s sugar and beat until smooth. Frost the cupcakes and decorate with almonds, pistachios, walnuts and coconut shreds.

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BLU is located at Palm Plaza Center - El MtaĂŻleb, Mont-Liban, Lebanon, and opens from 8:00am until 9:00pm. Do not hesitate to pick up your phone and order your dream cake on 04/927 660. , Our customers feedback and comments are always welcome on

Opening soon in Hazmieh.



44 Dessert

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Here's a seasonal favorite that's a cinch to make at home Truffes aux marrons glacés By Elsa Chocolatier Serves 8 - 10 Preparation 15 mins

INGREDIENTS • 90g Elsa dark chocolate chips • 3.5 tbsp unsalted butter, softened • ½ tsp vanilla extract • 5 pcs marrons glacés (candied chesnut), finely chopped • Cocoa powder, for rolling ElsaChocolatier Taste & Flavors | Winter issue 2016

PREPARATION In a bain-marie or stainless steel bowl, set over a pan of simmering water, melt the chocolate. Remove from heat. In a medium bowl, add butter and vanilla. Cream together until light and fluffy. Add chopped chestnuts, mixing well until smooth. Add melted chocolate, mix to combine. Using a teaspoon, scoop out a ball about 2.5 cm in diameter. Shape into ball form, roll into cocoa powder. Set aside and repeat until truffles are finished.

46 Drinks

Liquid merriment SET THE NIGHT ON FIRE WITH A WARMING POSTDINNER COCKTAIL RM BLAZER INGREDIENTS • 60 ml Remy Martin VSOP • 1 dash peychaud bitter • 1 dash aromatic bitter • 10 ml hot water • 1 dash cinnamon syrup

PREPARATION Combine all the ingredients in a blazing mug, roll it with fire. Serve it in a snifter glass with a cinnamon stick.

From an after dinner delight to a seasonal riff on the Bue Blazer, raise a toast to the New Year with the perfect cocktail by Mike Kassabian bartender of Sapa

FILL YOUR GLASSES WITH A BIT OF FIZZY CHEER FOUNTAIN OF YOUTH INGREDIENTS • 50 ml Remy Martin VSOP • 10 ml pineapple cordial • 1 dash peach bitters • 10 ml lime juice • 70 ml sparkling coconut water

PREPARATION Combine all the ingredients in a long glass and stir gently. Serve it with a crystal clear icecube with dehydrated pineapples.


Taste & Flavors | Winter issue 2016

Zahleh Branch: Ethel Center, Bassatine Street, Industrial Zone Tel: +961 8 931700, Mobile: +961 71 117893, email: Zalka Branch: Zalka main highway Tel: +961 4 715665, Mobile: +961 71 117892, email:


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ADD A LITTLE SIZZLE TO YOUR NIGHT FOR A JOLLY GOOD TIME PERUVIAN SUNSET INGREDIENTS • 45 ml Pisco Cinco • 20 ml Grand Marnier • 30 ml grapefruit juice • 20 ml red grape cordial • Smoked with apple wood

PREPARATION Combine all the ingredients in a shaker, strain it in a short glass smoked with apple wood. Serve it with an ice ball and dehydrated grapefruit.

BECAUSE A WARM SPICED LIQUEUR IS JUST MADE FOR WINTER THE ISLAY TEA INGREDIENTS • 30 ml Grand Marnier fat washed with butter • 30 ml Lagavulin 16 • 15 ml sweet vermouth reduction • 1 dash Pimento bitters • 12 ml water • 2 cinnamon sticks • 2 orange peels • 2 lemon peels

PREPARATION Combine all the ingredients in a hot infusing siphon. Serve it in a tea cup with a dehydrated orange.

Taste & Flavors | Winter issue 2016

50 In Season

Smokey sweet potato and carrot soup Jerusalem artichoke soup

Winter warmers

Heart-warming soup recipes to nourish the soul

Spicy hummus soup with coriander croutons laraariss Taste & Flavors | Winter issue 2016


Each season, Lara Ariss (chef, author and caterer) shares a straightforward approach to preparing dishes with fresh seasonal produce.


Spicy hummus soup with coriander croutons Serves 4-6 Preparation 20 mins, plus overnight Cooking 50 mins


Smokey sweet potato and carrot soup

Jerusalem artichoke soup

Serves 4 Preparation 20 mins Cooking 30 mins

Serves 4 Preparation 20 mins Cooking 40 mins

INGREDIENTS • 500g sweet potatoes, peeled and cut into chunks • 300g carrots, peeled and cut into chunks • 2 tbsp olive oil • 3 tbsp vegetable oil • 1 tsp chili • 1 tsp paprika • 2 onions, finely chopped • 2 garlic cloves, crushed • 1 L vegetable stock • Salt and freshly ground black pepper, to taste To serve • 50g flaked almonds, toasted • 20g pomegranate seeds

PREPARATION Preheat the oven to 220°C. Line a baking tray with parchment paper. Toss the sweet potatoes and carrots into a medium bowl with the olive oil. Season with salt and pepper. Place the vegetables on the prepared baking tray and roast for 25-30 minutes or until caramelized and tender. In the meantime, heat the vegetable oil in a large pot over medium heat. Add the onion, chili, paprika and garlic. Sauté until the onions are translucent. Add the vegetable stock. Season with salt and pepper. Bring to a boil. Once the roasted vegetable is done, leave to cool a little, and then transfer to the pot. Using a hand blender process until smooth. To serve, ladle the soup into bowls and top with the almond flakes and pomegranate seeds.

INGREDIENTS • 3 tbsp vegetable oil • 1 onion, finely diced • 1 sprig rosemary, stems removed • ½ tsp ground nutmeg • 2 Jerusalem artichokes, peeled, roughly diced • 1 potato, peeled, roughly diced • 1 L vegetable stock • Salt and freshly ground black pepper, to taste To serve • 2 carrots, peeled and shredded • 2 green onions, thinly sliced • Juice of ½ lemon • 1 tbsp olive oil • Salt, to taste

PREPARATION Heat the vegetable oil in a large pot over medium heat. Add the onion, rosemary and nutmeg and sauté until translucent, stirring occasionally. Add the turnips and cook for 2-3 minutes. Add the potato and vegetable stock, increase heat to high and bring to a boil. Lower heat and continue to simmer until the vegetables are tender, about 30 minutes. In the meantime, toss the salad in a medium bowl. Set aside. Puree the soup until creamy and smooth. To serve, ladle the soup into bowls and top with the toasted seeds.

• 3 tbsp vegetable oil • 1 onion, roughly chopped • 3 garlic cloves, crushed • 1 tsp chili flakes • 1 tsp cinnamon • 1 tsp all spice • ½ tsp nutmeg • ¾ tsp cloves • ½ tsp coriander • 1 ¼ tsp cumin • 2 potatoes, peeled and coarsely chopped • 500g dried chickpeas, soaked overnight and drained • 1 L vegetable stock • Juice of 1 lemon For the coriander and garlic croutons • 3 slices white bread, cut into 2cm cubes • 3 tbsp olive oil • 1 garlic, crushed • 1 tbsp fresh coriander, finely chopped • 50g pomegranate seeds

PREPARATION Heat the vegetable oil in a large pot over medium heat. Add the onion and potato, fry, stirring occasionally, until their color changes slightly, about 20 minutes. Add the garlic and spices. Sauté until the spices release their aroma, about 3 to 5 minutes. Add the chickpeas and vegetable stock. Bring to the boil, lower the heat, cover and simmer about 30 minutes. Stir in the lemon juice. Remove from the heat. Process the soup until smooth using a hand blender or food processor. Season with salt and pepper, and set aside. For the croutons, preheat the oven to 180°C. Line a tray with parchment paper. Toss the bread cubes, olive oil, coriander and garlic in a medium bowl. Make sure all the bread cubes are evenly coated with oil. Spread the cubes on the baking tray and bake for 6 to 7 minutes, or until they are golden brown. To serve, ladle the soup into bowls and top with the croutons and pomegranate seeds.

Winter issue 2016 | Taste & Flavors

52 In Season

Spicy carrot and red lentil soup Serves 4 Preparation 20 mins Cooking 30 mins



• 2 tbps vegetable oil • 2 tsp cumin seeds • ½ tsp chilli flakes • 600g carrots • 140g red lentils • 1 L vegetable stock • Salt and freshly ground black pepper, to taste To serve • 50g flaked almonds, toasted • 50g sunflower seeds, toasted • 50g pumpkin seeds, toasted • 2 tbsp flat-leaf parsley, coarsely chopped

FRUITS AND VEGETABLES IN SEASON • Watercress • Cauliflower • Radish • Clementine • Orange

• Beetroot • Spinach • Avocado • Banana

Taste & Flavors | Winter issue 2016

Heat the vegetable oil in a large saucepan over medium heat. Add the cumin and chili, stirring occasionally until they release their aromas, about 3 - 5 minutes. Add the carrot, lentils, and vegetable stock. Season with salt and pepper, to taste. Bring to the boil. Lower the heat and simmer for 15 to 20 minutes or until the lentils have swollen and softened. Using a hand blender to process the soup until smooth. To serve, ladle the soup into bowls, garnish with the toasted seeds, almonds and parsley.

54 From The Land

Beiruti sweets

When speaking of Beirut, one cannot but mention its delicious desserts drizzled with syrup, or filled with ashta, decorated with pistachio, orange blossoms, almonds and pine seeds. However, it is difficult to point out desserts that are strictly Beiruti as the sweets in town have become popular all over the country with different versions and twists that vary from one region to another.

Mouthwatering delights from the culinary capital of the world

Mabelle Chedid is the president of The Food Heritage Foundation, a Lebanese non-profit organization that aims at preserving, documenting and reviving Lebanon's traditional heritage.

Taste & Flavors | Winter issue 2016


Layali Lebnan is an aromatic and refreshing pudding decorated with pistachios and apricot jam. Serves 10 360 calories/serving

INGREDIENTS Pudding • ¾ cup semolina • 8 cups whole milk • 1 tsp mastika, finely ground • 7 tbsp sugar • 3 tbsp rose water • 3 tbsp orange blossom water Cream • 2 cups heavy cream • 1 tbsp granulated sugar • Vanilla extract Decoration • Apricot jam • 1 cup pistachio, coarsely ground



Yellow pudding of Beirut

This semolina-based cake may be the sweetest dessert ever. Drenched with sugar syrup, nammoura slowly melts in the mouth tickling our taste buds. Although popular all over Lebanon and in many Arab countries, namoura remains one of the Beiruti’s favorite desserts.

Moufataka is one of the oldest Beiruti desserts combining rice, tahini, pine nuts and turmeric, which give the moufataka its beautiful golden color. Preparing moufataka is a long procedure requiring hours of stirring the ingredients over fire; however, the end-product is so rewarding! The Makari family has been holding the secret of moufataka making for generations since grandfather Hajj Abdallah, “King of Moufataka”, opened a sweets shop in Basta, Beirut serving this yellow pudding for the first time.

Serves 12 290 calories/serving


PREPARATION Pudding In a cooking pot, mix the milk, semolina and sugar all together, then bring to a boil on medium heat while continuously stirring. Make sure the semolina doesn’t clump or stick to the bottom. When the mixture boils, lower heat to minimum and add the ground mastika while still stirring until the pudding thickens. Remove from heat, stir in the rose water and orange blossom water and pour the pudding into bowls. While the pudding cools down at room temperature, prepare the ater and whipped cream. Cream Place the heavy cream in a bowl over ice (to keep it chilled) and whip vigorously using an electric mixer for a few minutes. Increase the speed gradually. When the cream starts increasing in volume, add the sugar and vanilla and whip a bit more to mix it in. Once the pudding has cooled down, top the bowls with chilled whipped cream, drizzle some apricot jam on top and sprinkle the grounded pistachio over it before serving.

Layali Lebnan (Lebanese Nights)

Serves 10 440 calories/serving

INGREDIENTS • 250g rice • 500g granulated sugar • 250g tahini • 20g turmeric powder • A handful of pine nut seeds

PREPARATION Soak the rice overnight in enough water to cover it. The next day, rinse the rice and strain in a cooking pot; add the turmeric powder to 1 liter of water and leave to boil. As soon as the turmeric starts boiling, add the rice and cook until the water evaporates. Cover the pot and let the rice cook well on a medium fire. In a different pot, mix the sugar, tahini and pine nuts. Add the mixture to the rice and stir continuously for an hour and half. Continue stirring until the mixture thickens and the oil starts merging on the surface. Pour the moufataka into serving dishes while still hot and leave to cool before serving.

• 1 ½ cups of sugar syrup (ater) • 1 ½ cups of semolina • 7 tbs softened unsalted butter • ¼ cup sugar • 1 ½ cups yogurt (laban) • ¼ tsp baking soda • ¼ tsp tahini to grease the baking dish • Handful of blanched almonds, halved

PREPARATION Prepare the syrup and let it cool. In a bowl, mix the semolina, softened butter and sugar with your hands until well blended. Add the yogurt and baking soda and mix well until the batter gets firm. Grease the baking dish (22 x 30 cm) with the tahini and spread the batter evenly. Cover with a damp towel and let it rest for 3 hours. Pre-heat the oven to 180˚C. With a knife, cut the batter into squares (4 x 4 cm) and put one blanched almond in the center of each square. Bake for 20-30 minutes or until golden. Drizzle the syrup over the hot nammoura and let it absorb the syrup. Serve at room temperature.


foodheritagefoundation Winter issue 2016 | Taste & Flavors

56 Garden Flavors

Black Diamonds of the Kitchen

Kinda Bitar, author, TV personality and passionate gardener.

Winter truffles, or truffes noirs, are among the most highly regarded products in cuisine. Their attraction can be partially attributed to their rarity, but taste, characterized by a subtle aroma and an earthy flavor reminiscent of a rich chocolate, has something to do with it, too. A small amount goes a long way in adding an exquisite taste to your culinary efforts What is a truffle? Truffles are the fruiting body of a fungus. Like other varieties of truffles, the black winter truffles (Tuber Melanosporum) grow from spores that live underground in a symbiotic relationship with the root systems of several tree species, in particular oak and hazel, but

also beech, birch and poplar. The fungus helps the tree extract nutrients from the ground and the tree provides the truffle fungus with carbohydrates to grow. Truffles are harvested from November to March and are at its peak of flavor in January.

Where are black winter truffles found? This truffle is sometimes called “Périgord” truffle, in reference to a region in the Southwest of France where the finest black truffles grow. The majority of French black truffles are harvested in the Vaucluse department of Provence. They are also found in woodlands in Spain and Italy.

Truffle hunting To locate and unearth truffles, rabassiers (truffle hunters as called in Provence) still use the same centuries-old traditional method. In short, truffle hunters depend on specially trained pigs or dogs to sniff out the hidden treasures. Female pigs have an innate ability to smell truffles because the tuber secretes a pheromone that resembles the sex hormone secreted by wild boars. Dogs are more commonly used for truffle hunting today, as they can be more easily trained to simply find the truffles and not eat them!

Truffle appearance Black truffles have a black or dark brown exterior with a black or charcoal marble effect and white veins on the interior. The blackness

of the interior is one of the factors that indicates that a black truffle is fully mature. The exterior is rough and uneven. The average size is 30 to 60 grams, about the size of a golf ball.

Truffle storage and handling Black winter truffles will generally last up to ten days if stored properly in a cool, dry place. They should be wrapped carefully in a paper towel and kept in an air-tight container or jar. It is very important to keep truffles dry, therefore it is a good idea to change the paper towel daily. All truffles hate dampness and will develop mold if moisture is present. If mold develops, simply shave the affected area. When ready to prepare the truffles, first brush them with a small moist brush until all earth or gravel is removed. Use the point of a small knife to remove anything lodged in the crevices of the mushroom. Some preparations specify to peel off the outer layer of rind. These shavings may be used for another purpose such as soaking them in olive oil to be used as the base of a dressing or sauce. In most cases the truffles should be sliced paper thin or minced. Any leftover pieces may be mixed with unsalted butter, wrapped tightly, and frozen. Frozen, the butter will last for months. They are also available in jars, whole, sliced or in pieces, with a long shelf life of three to four years. This is a more affordable solution, though the preserved truffles do not compare with the fresh, just harvested product. kinda.bitar

Taste & Flavors | Winter issue 2016

58 Healthy Recipes


Foods that fight fat Eat up and slim down with these four nutrient-rich recipes that will burn calories and combat fat Quinoa red beans salad Christine Barakat Abou Aoun, owner and dietitian of Diet Box, is our go-to source for the perfect after-holiday menu to shed those unwanted kilos. Each recipe is loaded with the right ingredients to make you feel full longer and get slim faster.

Serves 2 Prep time 30 mins

INGREDIENTS • 1 cup cooked quinoa • 1/3 cup canned red beans, drained and rinsed • 6 cherry tomato, chopped • 1 cucumber, chopped • 2 green onions, sliced • 1 tsp olive oil • 1 tsp fresh lemon juice • Pinch of salt • Pinch of black pepper

PREPARATION In a medium bowl, gently toss all ingredients to combine. Quinoa and red beans are packed with protein and fiber— a perfect combination for those who are looking to stay energized and keep their metabolism humming.

dietboxlb Taste & Flavors | Winter issue 2016


Salmon and noodles Serves 2 Prep time 15 mins

INGREDIENTS • 1 cup brown noodles • 140g asparagus, cut in thirds • Cooking spray • 150g salmon fillet, skin off, cut into 6 pieces • 1 tbsp toasted sesame oil • Zest and juice of 1-2 limes (3 tbsp juice) • ¼ tsp salt • ¼ tsp fresh pepper • 4 small cherry tomatoes • ½ small avocado, cut into pieces


The salmon and avocado are loaded with healthy fats and the noodles and veggies are high in fiber. Asparagus provides a wide range of essential vitamins and minerals, including vitamins A and C, folate and iron.

Chia, strawberry & goat cheese toast Serves 1 Prep time 5 mins

INGREDIENTS • 1 tsp honey • 2 tbsp goat cheese (30g) • 1 slice bread, toasted • 5 strawberries, sliced • 1/3 tsp chia seeds

PREPARATION Combine strawberries and honey in a small bowl and set aside. Spread goat cheese on toasted bread. Garnish with chia seeds.

Goat cheese contains sufficient protein, is low in calories, fat, cholesterol and sodium. Chia seeds a whole grain food, are loaded with fiber, proteins and omega 3 fatty acids.

Cook the noodles in boiling water until soft (about 6 minutes). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water. Heat a grill pan over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve. Make the vinaigrette: Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium bowl. Add the tomato and avocado; toss to coat. Just before serving, add salmon.

Banana peanut butter toast Serves 1 Prep time 2 mins

INGREDIENTS • 1 tsp peanut butter • 1 slice bread, toasted • 1 banana, sliced

PREPARATION Spread peanut butter on toast. Top with banana slices.

Desserts don’t have to erase a healthy meal. The bananas and wholegrain bread are high in resistant starch, a type of healthy carbohydrate that helps you burn calories and eat less, while the peanut butter adds hunger-curbing protein and healthy monounsaturated fats to help boost metabolism. This dessert contains 180 calories only. Winter issue 2016 | Taste & Flavors

Designers’ Christmas Week BEIRUT SOUKS DEC 8 - 14 2pm - 10pm





Photography Credits: Serge Oryan



festive season

• Scrumptious sides to fill your table • Setting the table with style • A grand turkey and Chrismtas goose • Fabulous foie gras • Baking gingerbread cookies with the kids • Wine • Christmas markets around the world Winter issue 2016 | Taste & Flavors

62 Home Entertainment

A sparkling

Christmas Eve International wedding and event organizer, Toni Breiss, gives us an exclusive look into Kempinksi Summerland Hotel & Resort’s celebration table and tips on how to make your own holiday event, a splendid success

The holidays are a flurry of cooking, baking, buying and wrapping. But, in the lead up to Christmas Day, you don’t want to forget your table setting. After all, it will be the center of attention when you sit down to that delicious meal. To make it as fabulous as possible, think about the type of theme you would like this year. Are you the traditional type, opting for red or green decor, or is classic white with a dash of gold more your style? Even a rustic outdoorsy look with jute ribbons, pinecones and ivy could be a hit.

Toni Breiss of 'level Toni Breiss Paris' offers great tips on how to set the scene.

What can someone throwing a Christmas or New Year’s Eve party at home do to make their event the talk of the town? Special occasion decoration needs to create an emotional impact on your guests. This is the key. Make it different and surprising.

Do you entertain at home? How do you dress your own table? Of course I do! Dressing your table at home is a little bit like dressing yourself; my own table and home decoration vary with every season and occasion to make my holidays sparkle in a very simple and elegant way.

What accessories would you add to a table for that extra wow factor? Taste & Flavors | Winter issue 2016

The central idea is always the same for any table decoration from tablecloth to flower decoration etc... Paying attention to details makes a big difference. I would go for more tailored details such as personalized napkin rings, glass items or embroidered napkins.

Varying heights of decorative accessories can add visual impact to the table. A few candles will also add drama to the occasion


What was your inspiration for the tables you set at Kempinski? The color palette? The accessories? The tableware? The flowers? There are a few colors that are habitually linked to Christmas. Red is the first color that comes to mind. We also added natural elements to make the decoration more real with small green trees mixed with solid gold trees and candles to set the mood. Both red and gold are the colors of fire to keep the ambiance warm.

What types of table accessories are a must this season? No matter which season we are working in, the trends vary from one period to another, but events are tending to be more intimate and more opulent. Our clients are more nontraditional and creative, so when it comes to trends, they tend to want the opposite.

What’s the trend for the coming year – big elaborate events, small personal events, going back to your roots? This year I am going much more natural, back to the clear weddings, with a touch of metal.

What is your background? My career started in Paris, after earning a Masters degree in hotel management, followed by a luxury marketing MBA. My career was enhanced by the experience I gained at luxurious hotels in Paris. Later on, I launched my own wedding and event design company, "level Toni Breiss Paris’. Traveling increases our knowledge and widens our perspective; my only source of inspiration is gained through traveling.

Why are your events so successful? Transparency in business is the key value for any company, which can greatly improve success. Being transparent with myself, my team and my clients makes all the difference and the primordial factor for being successful. I never repeat the same concept twice. It is very hard to come up with new ideas over and over again, but this is why people come to me, in order to make each event a masterpiece. Winter issue 2016 | Taste & Flavors

64 Home Entertainment

The classic Wedgwood Palladian collection can be a calming addition to the table and complements a colorful centerpiece

All white with a perfect touch of detail, like the Celestial Gold collection, can be used all year round

Can you give us some tips for a quick and easy way to set the table? First of all, you should choose the table shape. The most common one is round, because you don’t have to play the corner games! It boosts the intimacy and conversation among family and friends. Next comes a detailed table cloth, after choosing the color palette of the décor, depending on your theme and occasion. For the centerpiece, think about a ‘trio’ - three different layer arrangements to enhance the table. The show plate color should be different than the tablecloth color, simple cutlery with a twist, a colorful water glass, napkins placed inside you cups and a customized menu are all ways to enhance the look and feel of your event. Brought to you by

Tabaris Rue du Liban - ABC Achrafieh, L2 Taste & Flavors | Winter issue 2016

Flowers & decorative accessories by Eventna

66 Special Occasion

evening affair An



Pork, apple and sage stuffing INGREDIENTS

Roast turkey By Chef Darron Andow Le Gray Beirut Serves 8 - 10 Prep/cooking 4 hrs

INGREDIENTS • 1 whole turkey • 1 packet of smoked streaky bacon • 200g butter • 6pc whole carrots • 3pc leeks • 6 celery stalks • 2 onions • Thyme and bay leaf bunch Gravy • 50g flour • Chicken stock • Salt and pepper

PREPARATION Preheat the oven to 190°C. Take the turkey out of the refrigerator so it reaches room temperature. Peel and chop the carrots, leeks, celery and onions. Mix with the thyme and bay leaves and place in a roasting tin. Ensure that the turkey cavity is clean and season with salt and pepper, then fill with the stuffing. Season the turkey and rub in the butter to cover the skin. Lay the bacon over the turkey breasts. Place the turkey onto the vegetables. Add 2 cups of boiling water. Cover with aluminum foil and place in the oven. Thirty minutes before the end of the cooking time remove the top of the foil and bacon, to let the turkey brown. Cooking will vary according to size of the turkey; as a rough guide bake for 35 minutes per kilo. The finished temperature of the turkey inside should be above 75 degrees.

Turkey gravy

To make the gravy, strain the juices from the roasting pan leaving the vegetables. Add flour and mix well with the vegetables. Gradually add the chicken stock stirring continuously until the gravy boils and thickens. Strain and season to taste.

• 500g minced pork ( shoulder ) • 50g smoked pork bacon lardons • 2 onions, finely chopped • 2 apples, peeled and diced • 200g breadcrumbs • Fresh sage leaves, chopped • Fresh parsley, chopped • Pinch of mace • 50g butter • Salt and pepper


Melt the butter in a frying pan. Add the smoked bacon lardons and onion and fry until soft. Add the apple, sage, parsley, breadcrumbs and mace and mix well. Season with salt and pepper and remove from the heat. Add the minced pork when cool and mix well. To cook if not stuffing a turkey, place mix in a greased baking dish and place in the oven at 180°C until cooked. SIDE DISH

Cauliflower cheese INGREDIENTS • 1 head cauliflower • 50g flour • 50g butter • 500 ml milk • 1 onion • 2pc bay leaf and cloves • 1 tsp English mustard • 150g mature cheddar cheese • 100g breadcrumbs • Salt and pepper


Prepare and boil cauliflower in salted water until cooked. Remove and place in cold water. Pour milk into a pan add the onion, bay leaf and clove and bring to the boil. Melt the butter in a pan, then add the flour, mix well and cook over a gentle heat for a minute. Gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat. Add the English mustard and 100g of the cheese and mix well. Season with salt and pepper. Reheat the cauliflower and place in an oven proof dish. Cover with the sauce and sprinkle with the breadcrumbs and remaining cheese. Bake in the oven until golden.

Don't forget to use Winter issue 2016 | Taste & Flavors

68 Special Occasion

Christmas goose By Chef Nicolas Courteois Kempinski Summerland Hotel & Resort Serves 6-8 Prep/cooking 4 hrs

Taste & Flavors | Winter issue 2016


INGREDIENTS • 4.5 kg goose • 1 kg potato dumpling • ½ kg Brussell sprouts • ½ kg Chanterelle mushrooms • 2 kg red cabbage • 2 kg baby red apples • 200g marzipan • Salt • 50g oregano • ½ tsp white pepper • 1 kg celery • 1 L chicken stock • ½ L cider • 1 kg onion • 200g honey • 60 ml vinegar • 3 bay leaves

PREPARATION Heat oven to 180°C. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with onion, apple and oregano. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven for 1 hour 30 minutes. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hour 30 minutes. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 minutes until golden brown. Don’t worry about whether it’s done; the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 minutes. Keep the tin to finish the gravy in. To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized. Add the veg to the pan, then fry for about 10 minutes until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before. The goose could be served with potato dumpling, red cabbage stew, seared chanterelles and baked apple and marzipan. Winter issue 2016 | Taste & Flavors

70 Quick & Easy



Taste & Flavors | Winter issue 2016













FOIE GRAS AND RED TUNA MILLEFEUILLE Serves 4 Prep/cooking 10 mins

INGREDIENTS • 300g foie gras • 300g red tuna

PREPARATION Grill the red tuna with salt and pepper. Cut the tuna and the foie gras in five layers. Make like a millefeuille; one layer of tuna, one foie gras with all layers. Put it in fridge and cut into slices.


Winter issue 2016 | Taste & Flavors

72 Quick & Easy

FOIE GRAS AND MANGO CUBE Serves 4 Prep/cooking 30 mins


Chef Sylvain Arthus of La Table d’Alfred creates a luxurious culinary adventure for your palate, enjoyed as an amuse bouche or an entrée Foie gras can be prepared as a cold mousse or parfait, or as hot seared lobes paired with a Sauterne or another sweet wine


INGREDIENTS • 200g foie gras • 200g white chocolate • 100g pistachios • 50g butter

PREPARATION Mix foie gras and butter, mould it in half sphere. Freeze it and fix the two half spheres to form a sphere; freeze it. Melt white chocolate and soak the sphere in chocolate. Sprinkle it with crushed pistachios and keep in the fridge.

• 200g foie gras • 200g mango purée • 1 gelatin leaf • 10 slices gingerbread • 50g sugar • 5g apple vinegar

PREPARATION Dissolve gelatin with mango purée, apple vinegar and sugar. Put in a frame and cool it. Cut mango gel and foie gras in cubes (same size). Dry slices of gingerbread in oven. Dress like the picture.


INGREDIENTS • 100g foie gras • 100g cream • 50g milk • 1 egg • 5 green asparagus sprigs • 200g chicken stock • ½ an onion • 100g liquid cream • 20g butter

PREPARATION Mix foie gras and add boiling cream (100g) and milk; mix it, add the egg, salt and peppers. Pour into glass and cook in steam oven 15 minutes at 90°C. Cut the onions and asparagus, melt butter in a pan, add onion and asparagus, chicken stock and the liquid cream. Cook it and mix it. Put this mix with the foie gras royale and serve. fredbistro

Taste & Flavors | Winter issue 2016

Liban T.: +961 1 512 333 +961 3 477 513 +961 70 520 567 F.: +961 1 512 444

74 Savoir Vivre

Gourmet dining with

Sonya J. Sabbah, Certified Executive and Behavioral Coach – Author of Etiquette in the City: Beirut

Taste & Flavors | Winter issue 2016

With the holiday season on our doors, being the perfect host and serving your guests with the best that you can muster is a skill that we can learn with a few tips here and there

finesse Christmas is a time of giving and sharing and you can make this a year never to forget for your special guests. Besides the traditional Christmas turkey and its accompaniments, you can decide to honor your guests with the best and most luxurious foods in the world.

Beluga caviar

Beluga Caviar is the most expensive food item in the world, costing up to USD 5,000 per kilogram. It usually ranges from purple to black, the palest being the most expensive. It should be served chilled and never at room temperature, in a dish of ice. Use utensils made of glass, plastic or ceramic to preserve the taste. It is traditional etiquette to eat caviar in small bites. You can also eat it on unsalted crackers or bread, or on small traditional Russian pancakes called blini. You can garnish it with fresh herbs like parsley, dill or sour cream.


Elvish honey

Elvish Honey is one of the most expensive honeys in the world and is made deep in a cave, not in hives, where bees create a highquality, mineral-rich honey on spherical walls in northeastern Turkey. Professional climbers have to help extract it. You can use it to glaze your turkey or just as a dessert dressing. Store it at room temperature and never refrigerate it.

Foie gras

Second to caviar, foie gras is one of the finest foods available. Foie gras is generally eaten as a raw pate, but it can be lightly cooked to give it a greater depth of flavor. If you are serving the foie gras as part of a larger meal, serve it before the main course. At this point, the palate is still fairly fresh and can appreciate its dense flavor. Serve it with brown or white bread cut in triangles, then place the foie gras on top of the bread or beside it. Pair it with fruity and acidic flavors. These flavors can cut through its sweet, rich taste. Serve it alongside a glass of sweet dessert wine such as Sauternes and Reisling.


Oysters are best served raw in their own juices with a slice of lemon. Start by sorting through your oysters and selecting the ones which are

tightly closed. Discard opened ones, as these are dead and are no longer suitable for eating. Use an oyster knife with a hand guard and insert the tip of the knife into the small hole at the hinge of the oyster shell. Wiggle the knife and push it all the way inside the shell to break the hinge. Remove the top shell, keeping the bottom shell flat to conserve the oyster juices. Then cut the muscle holding the oyster onto the bottom shell so that it is lying loose on the shell, ready for serving. Serve the oysters immediately on a bed of crushed ice. Hold it, and keep it flat, so that the smooth edge of the shell is facing towards you. Tip the shell up and let the oyster and its juices slide into your mouth

Tartufi de Alba

Truffles are easily among the most delicately flavored, expensive and mysterious foods of the world, not least because they grow entirely underground. Truffles are expensive items, but none as dear as the Italian white Alba version. These items have become difficult to cultivate, thus explaining the exorbitant price. The French Perigord Black Truffle is best when cooked because its wonderful flavor is released and intensified by heat. Paper-thin slivers of raw black truffle can be inserted beneath the skin of uncooked fowl such as chicken,

pheasant or duck before the bird is roasted. You can also grate black truffle into sauces made with brandy or wine to lend them that rich truffle flavor. Black truffle slices layered into a foie gras terrine is the ultimate culinary pairing. Black truffles tend to pair well with a fine Bordeaux or aged Burgundy wine.

Amadei chocolate

The Tessieri brother and sister team created the most expensive and best quality fine chocolate back in 1990 in Tuscany, Italy. The 70% Tavoletta dark chocolate smells fresh and flowery. It keeps its really fresh character when chewing on it and feels like eating fresh raisins. This very light chocolate flavor pairs well with coffee and red fruit. You can also pair it with a green tea or Oolong tea or make a cake with hazelnut to get the best of the taste of this quality chocolate. Many more of these luxurious foods are on offer as long as you appreciate their taste, rarity and price tag. Nevertheless, if you know your guests do not eat such kinds of food, then opt for the traditional Christmas meal and don't risk ending up with full plates and hungry stomachs. Merry Christmas!

Winter issue 2016 | Taste & Flavors

76 Tableware

Hello Vino

If you haven’t yet developed the habit of decanting wine, now is a great time to start. A beautiful decanter and chic wine accessories are always a lovely addition to a well-dressed table

1. LSA EDGE DECANTER Edged with bands of rose gold, this collection is inspired by the geometric shapes and opulent metallics of the Art Deco Era. USD 98



As wine flows over the stainless steel ring, air circulates on either side of the stream for maximum aeration. Flexible ribbed base fits securely into any size wine bottle.

The waterford Lismore wine decanter brings clarity to white and oxygen to red, enhancing the quality of any wine. Sleek, elegant and hand-crafted fine crystal.

USD 29

USD 786

5. THE PURISMO VILLEROY & BOCH CARAFE 4. ONO DUCK CARAFE Edge decanter, Ono carafe 1.2 L, with distinctive curves and a characteristic pierced handle. USD 60

Taste & Flavors | Winter issue 2016

Serve your favorite red wines in style with this crystal glass decanter with unrivaled crystal brilliance that will not fade, even after heavy use and frequent dishwashing. USD 137

77 6. EVA SOLO WINE DECANTER WITH COOLER With a removable cooling element in the base to be kept in the freezer before use, this decanter will chill wine for up to four hours. The integrated funnel includes tiny holes to aerate the whine whilst decanting, letting white wine breathe before it is enjoyed. Offering 100% drip-free serving.

7. OXO WINGED CORKSCREW The Good Grips Winged Corkscrew will open a bottle of fragrant oil, vinegar or a festive wine. USD 15

USD 126

8. CORAVIN(tm) MODEL EIGHT WINE SYSTEM To access, pour and enjoy wine from a bottle without pulling the cork. USD 330 excl. VAT

9. ZACK ALTO BOTTLE RACK An easy and organized way to store up to 8 bottles in a sleek, modern, and contemporary way. USD 211

78 Tableware 11.CARAFE LONG LADY


Its “breathing” cork is delicately placed on the decanter’s neck, protecting your wine from dust and odors. Can be used for wine and Champagne.

The StayCool from Eva Solo quickly chills your wine and keeps it cool for up to 2 hours. Place the StayCool in the freeze before us and enjoy a refreshing drink. Due to the unique design, the StayCool fits any shape or size wine bottles.

USD 100

USD 37

12. LSA BAR SHIPS DECANTER Mouth blown decanters and carafes designed to release the aromaof your favorite wines. USD 54

13. EGG CARAFE Designed by Sebastian Bergne, this blown glass wine carafe with brick color silicone vase allows it to rest in many different positions. USD 125

14. THE WATERFORD LISMORE DECANTER Traditional decanter styling contrasts stylishly with Lismore's dramatic diamond and wedge cuts, to result in a beautiful decanter that combines intricate detailing with the comforting weight and stability of Waterford's hand-crafted, fine crystal. USD 673

WHERE TO BUY 1, 4 & 12 ABC Achrafieh 01 212888 Dbayeh 04 416000

2 & 14 WEDGWOOD Achrafieh, Lebanon Street 01 331113

8 ENOTECA Zalka 01 898597 Tabaris 01 204377

3, 7 & 9 THE POTLOK Beirut Souks 01 987727 Elissar 04 912683

11 LES CAVES DE TAILLEVENT Achrafieh, Les Jardins de Tabaris 01 217883

5 VILLEROY & BOCH City Centre Mall 01 283886, Verdun 01 737800

13 THE SILLY SPOON Achrafieh 01 339909

Taste & Flavors | Winter issue 2016

6 & 10 BHV CityMall & Jnah 01 905000

80 Wine


Celebrate Christmas and New Year’s Eve with a special menu that cries out for precise pairing, or an open house where the wine goes hand in hand with food and fellowship. Either way, begin and end your meal with the perfect winter wine BLAYE-CÔTES DE BORDEAUX CHÂTEAU PERENNE BLANC 2014

Pure and gourmet wine, well-balanced between freshness and elegance; to be served at the start of the holiday season as an aperitif or with a caramelized quail with foie gras. Another option would be to wait for two or three more years, as it will not lose any of its quality.

Taste & Flavors | Winter issue 2016



This cuvee is the result of an “haute couture” work of 35 year-old vineyards that led to a pure and mature pinot. It is the expression of a perfectly respected terroir, fine, intense but not heavy. It’s a wine that will blossom into four or five years with a roast partridge.

Bernard Magrez, a Bordeaux guru and owner of four classified Grands Crus, has found for this wine the perfect combination of fruitiness from the Sauvignon and roundness from the Semillon; a beautiful harmony that calls for a grilled sole or a basil infused “langoustines en papillotes”.


Jose Correia is the director of La Cave de Joël Robuchon in Paris. As a sommelier, he has worked in this prestigious Maison for more than 20 years.

SAINT-ESTEPHE CHÂTEAU HAUTMARBUZET 2007 Cultivated by Henri Duboscq, owner of the estate, this magnificent wine emphasizes on subtlety and elegance rather than power. Silky and beautifully rounded, it would perfectly match with a wild boar stew or roasted lamb chops with thyme.

Hervé Bizeul was a genius sommelier before he became a talented winemaker, who offers today a wide range of high quality wines, always respectful of the terroir and "Grands Crus". This 2010 vintage, good for drinking now, is a great accompaniment to a beef fillet with porcini mushrooms.

CHÂTEAUNEUFDU-PAPE 2011 MAISON PAUL JABOULET-AÎNE Grenache, Cinsault, Syrah and Mourvèdre compose this powerful and generous wine, with a garnet color and violet reflections. Its spicy finish is the perfect pairing to a venison deer steak with great hunter sauce or to a long-simmered beef cheek.

82 On The Market

BEIRUT’S bûches de Noël

T&F called and they answered! The challenge: create a bûche, inspired by Beirut. The result: the best pastry chefs in the city spread holiday cheer in a uniquely Lebanese way!

Add a soupçon of Beirut to this French favorite this season Tableware from Nada Debs and Orient 499

BÛCHE TARBOOSH Chocolate spicy biscuit, almond hazelnut praline cremeux, mandarine vanilla jelly, hazelnut crumble and orange blossom white chocolate mousse. USD 80 KEMPINSKI SUMMERLAND HOTEL & RESORT


A grand interpretation of the city's primary landmark. USD 10 per person AMAL BOHSALI GOURMET

BÛCHE GLACEE ROSE LOUKOUM HALAYA CHOCOLATE BAKLAVA FINGERS One of the most desired Hallab 1881 signature Yule logs, it combines the Middle-Eastern/ Lebanese traditional ingredient, cashew baklava, with the European concept of the cake, resulting in a rich, sweet and crunchy mix of filo filled layers with chopped cashew nuts and partially dipped in Hallab 1881’s finest Belgian chocolate. USD 43 HALLAB 1881

Taste & Flavors | Winter issue 2016

Bûche glacée made of rose ice cream and loukoum decorated with crystallized rose petals and gold leaf. USD 73 OSLO 01 569313


L'INTEMPORELLE Beirut, crossroads of civilizations, from the Phoenician era to the present day... Beirut, street art, architecture, pines and sea. Composed of a layer of assorted nuts covered with salted butter caramel, topped with a pistachio biscuit, bousfeir crémeux perfumed with orange blossom water and rolled in a pain de genes biscuit, finished with an amareddine mousse. USD 70 NAZIRA CATERING 04 872083

FLAVORS OF THE ORIENT Special Lebanese edition achtalieh and knefeh bûche. USD 46 CURLI-Q Hamra, 01 747 857

BEIRUT BÛCHE This is Beirut, the city of strength and hope, the city of cheers and joy, the city that will overcome any darkness by Chef Georges El Kik. Beirut the city of contrast, filled with color and beauty (Rawshe, cedars, tarboush and ruins) and the visible signs of war that have shaped our city and minds, yet hope is always stronger and has the ability to push us foward. Flavors include musk, pistachio, pine nuts, orange blossom water, rose water, Lebanese honey, bavarois mohalabiyeh, dacquoise pine nuts with pistachios and honey. USD 100 SOFIL CATERING 01 972555

THE ARCH Chocolate bûche, concerto style, made of chocolate mousse layers, flourless biscuit and halawa praline. The edges of the bûche are decorated with the Lebanese arches. USD 83 AL MANDALOUN PATISSERIE 04 547411 Winter issue 2016 | Taste & Flavors

84 On The Market

More Christmas favorites for the table...





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“Ethereal Cedar” Yule log is composed of salted butter mohalabiyah caramel, filled between two walnut biscuits, punched with cedar honey, perfumed with orange blossom and miskeh and covered with milk chocolate grand cru mousse. CHEF CHARLES AZAR 03 062519




Created by Claire Heitzler, the limited Gala Yule log is with macaron biscuits, strawberry jam, light Champagne rosé mousse and pink sugared almond mousse. USD 80 LADUREE 01 992922

Chocolate coconut bûche with homemade raw chocolate (oh! Bakehouse makes raw chocolate from scratch using honey). It’s a one of a kind healthy Yule log made with raw ingredients including coconut cream, almond powder, almonds, hazelnuts, with brown organic sugar and honey, which makes it glutenfree, dairy-free, and refined sugar-free. USD 80 OH! BAKEHOUSE 01 217644










The usual joconde cake with butter creme and praline decorated with Christmas accessories. It is a vintage log shaped bûche de Noël, a traditional Christmas sweet. USD 60 AL BABA SWEETS 07 735226


Fleur d’oranger, cremeux fleur d’oranger, confit de fraise, biscuit amande, fond de macaronnade aux amandes.


A special Christmas bûche created by Chef Ali Ibrahim made of violet flowers mixed with fêves de Tunca, Junduja biscuit and chocolate decorated with isomalt sugar.

USD 78 (30cm) CANNELLE 01 202169, 01 792782




12:11 PM


86 Kid's Corner

Merry baking Maya Oryan pursues a career in food styling and recipe writing. She cooks, writes and takes pictures of delicious food. She launched her blog Maya’s Ingredients, six years ago, defining the food on her family table. Maya has a long-held passion for baking and with the help from her daughters Kaia and Axel and their friends Emma and Jade, she shares her favorite gingerbread cookie recipe. Gingerbread cookies have been favorites for generations especially around the Christmas season. The spices inside will make your home smell fragrantly like Christmas. They taste delicious and are perfect treats for beginner bakers. The dough is not sticky and very enjoyable to work with. Different cookie cutters may be used. Your children can help and have fun decorating them.

Gingerbread cookies Makes around 40

INGREDIENTS • ½ cup light brown sugar • ½ cup dark brown sugar • ¼ cup carob molasses • ½ cup drinking water • 150g (1½ stick) unsalted butter, diced • 1 tbsp ground ginger • 1 tsp ground cloves • 1 tbsp ground cinnamon • 3 cups all-purpose-flour, sifted • 2 tsp baking soda • Pinch of salt

PREPARATION 1. In a small saucepan, combine sugar, molasses and water and heat until it starts boiling. 2. Add the butter and stir constantly over low heat until it is completely melted. Turn off the heat and set aside to cool. 3. Sift together flour, baking soda, salt and spices. 4. Add to the mixture a little at a time and mix well to a smooth consistency. 5. Refrigerate overnight. 6. Pre-heat oven to 180°C. 7. Sprinkle flour on a clean working surface and roll out dough ¼ inch thick. 8. Cut into desired shapes and place them on a lined baking or cookie sheet. 9. Bake in the oven for 8-10 minutes. Let the cookies cool for 5 minutes before transferring to wire rack.

oryanmaya Photography Credits: Serge Oryan

Taste & Flavors | Winter issue 2016

88 Great Escape Christmas Markets

Festive market mania

Sparkling lights and gingerbread, heritage crafts and the scent of mulled wine…. European Christmas markets charm holiday visitors Christmas markets originated in Germany, tracing their roots back to trade fairs in the late Middle Ages. Today, Europe is host to hundreds of holiday markets, where artisans display their best wares and gourmet specialties are prepared. Bundle up and explore the rich sights, sounds and tastes of three of the continent’s best markets.

Taste & Flavors | Winter issue 2016

Dresden, Germany 24 NOV - 24 DEC 2016

Dresden alone is home to 11 Christmas markets—its oldest is Striezelmarkt, dating to 1434. The name comes from striezel, the traditional Christmas bread studded with dried fruit and almonds, more commonly known as stollen. An outsized version is prepared and paraded through the town for Stollenfest (on December 3 this year,, then sliced by a Stollen Maiden for sharing. The medieval Stallhof market is magical, with guild craftsmen and women plying their trades by candlelight, or travel in time to the Victorian era at the market near the Frauenkirche. The Hüttenzauber market is about apres-ski and after-work discos, while the alternative Neustädter Gelichter is absent of anything mass-produced. Dresden’s markets boast some of Germany’s finest handicrafts. Look for Dresden's own blueand-white ceramics, or textiles and folk art from Lusatia, lace products from Plauen, and blown glass from Lauscha. At Münzgasse, pick up a wooden ornament for the tree, crafted by the carvers of the Ore Mountain villages and savor an apple baked with jam, cinnamon and honey, topped with custard and whipped cream.


Besides Dresdner stollen and baked apples look for: • Fire-roasted German sausages • Rahmklecks - freshly baked bread filled with cheese and ham or mushrooms • Schupfnudeln - thick potato noodles served with sauerkraut • Kartoffelpuffer - fried pancakes of grated potato with onion • Krappelchen - mini donuts sprinkled with powdered sugar • Lebkuchen - spiced cookies sweetened with lemon glaze Accompany any, or all, with a mug of Glühwein: red wine mulled with spices, lemon and sugar. A fortified version called Feuerzangenbowle is spiked with rum and caramelized sugar. Hot fruit punches and herbal teas are also on offer. Schupfnudeln




Zagreb, Croatia 26 NOV 2016 - 8 JAN 2017

After polling more than 100,000 readers, European Best Destinations awarded Zagreb “Best Christmas Market 2016,” beating the likes of London, Vienna, Berlin, Stockholm and Nürnberg. Carolers sing while wandering streets lined with stalls selling gingerbread hearts, toys, food and mulled wine. Take a themed walking tour ( through the Habsburg streets, or download the smartphone app ( to find your way through the hundreds of activities, including concerts on balconies, art workshops, a Santa Village and even a live nativity scene. The heart of the market is at Jelačić Square, while European Square is the destination for eating, drinking and music, Zrinjevac for fairy-tale magic and handicrafts and Tomislav for ice skating.


Both the simple Hotel Am Terrassenufer (, doubles USD107)


and the sleek NH Collection Dresden Altmarkt (, doubles USD320) are centrally located. At the NH request a room with a view of the market.

Beyond the stalls of fried apples, hot sausages and roasted chestnuts, look for: • Sarma - cabbage rolls stuffed with meat and rice • Strukli - a baked pastry layered with walnuts, apples and cottage cheese • Fritule - a donut-like pastry served with a variety of sweet toppings • Germknoedel - German-style fluffy dumplings with jam, vanilla and poppy seeds

Dead Sea




The boutique Hotel Jägerhorn (, doubles USD130) is centrally located and has an old-world charm to match the ambience of Zagreb. Winter issue 2016 | Taste & Flavors

90 Great Escape Christmas Markets

Strasbourg, France 25 NOV - 31 DEC 2016

Strasbourg is the capital of the Alsace region, and the city’s Gothic cathedral and picturesque Teutonic streets form a magnificent backdrop for its worldfamous Christkindelsmärik. More than 300 stalls make up Strasbourg’s 11 markets and some 500 events are organized for the celebration, including Christmas carolers and live music, shows and exhibitions. Foodies head to the market dedicated to local producers at Place des Meuniers in “Little France,” picking up organic jams, Muenster cheese, dried fruit and chewy nougat. Gourmet specialties include escargot (snails cooked with herbs and Alsatian white wine) and foie gras, sometimes infused with a local brandy or Gewürztraminer wine. Although Alsace borders Germany, Strasbourg is just two hours and 20 minutes from Paris via the high-speed TGV train.


In addition to escargot and foie gras, look for: • Bretzel (pretzels) and roasted chestnuts • Flammekeuche - thin pizza topped with bacon, onions and crème fraîche • Sausage and choucroute sandwiches • Kouglof - a sweet brioche bread studded with raisins and almonds and dusted with sugar • Bredele - the traditional Alsatian Christmas biscuit. There is an entire market on Place d'Austerlitz dedicated to them, and the ones with orange and cinnamon are particularly delectable. Look for a wine shop stall for the most delicious versions of vin chaud (mulled wine). Lait de Poule, a spiked eggnog, and kirsch (cherry liqueur) are other popular market drinks, while those looking for something alcohol-free can sample hot blueberry nectar or apple cider.

Hotel Bouclier d’Or (, doubles USD298) is in the beautiful Petite France neighborhood, for a historic setting to match the traditional markets.

Hotel Maison Rouge (, doubles USD120) is close to Place Kleber and Strasbourg Cathedral, but more importantly, breakfast includes Kugelhopf.




Taste & Flavors | Winter issue 2016


92 Household Accessories


Enjoy a barista caliber cup of coffee in the comfort of your own home with the latest machines and gadgets. Before you invest in a coffee machine, think about the sort of coffee you drink regularly (filter, espresso, cappuccino, Arabic) and how often you plan to use your machine. Prices vary depending on the type of coffee and brewing method


FROG ESPRESSO MACHINE Easy to use and pleasing to the eye, the espresso machine is available in red, black, ivory, blue and fuschia.



LAVAZZA MILK FROTHER Create your perfect milk foam at home with microscopic bubbles just like your favorite coffee shop. Add to it one shot of espresso and you have your cappuccino. USD 66 G.VINCENTI & SONS SAL 01 485380 Available at Spinneys Tilal, Jnah, Hazmieh and Dbayeh

3 KITCHENAID SIPHON COFFEE BREWER Automates the manual vacuum brewer process for a complex and velvety cup of coffee. VRESSO Jal El Dib 04 712300

4 LORENZO COFFEE GRINDER BY GEFU Thanks to selectable degrees of fineness, the Lorenzo grinds cofee beans to the perfect consistency for espresso, filter coffee or coffee made in a French press. USD 85 THE POTLOK 01 987727, 04 912682

Taste & Flavors | Winter issue 2016



NESCAFÉ DOLCE GUSTO MINI ME Give your kitchen counter a facelift with Mini Me - a super-compact, futuristically styled coffee machine. Prepares hot and cold beverages with a 15-bar pump pressure. USD 100 NESTLÉ 01 485085


PRIMADONNA S DE LUXE ECAM At a touch of a button enjoy all your favorite drinks: espresso, coffee, cappuccino, latte macchiato, caffellatte or hot milk. This deluxe machine is equipped with two text lines display, an extra cappuccino device for hot water or steam, active cup warmer and water filter. USD 2000 LINEA D 01 360239


PEBO VACUUM COFFEE MAKER BY BODUM No other coffee maker has fascinated passionate coffee drinkers like the PEBO. The vacuum brewing process is entirely sealed off so no aroma can escape. USD 100 THE POTLOK 01 987727, 04 912682

94 Household Accessories ELITE ECAM 8 PRIMADONNA The first De’Longhi machine equipped


with connectivity to discover infinite personalization to all beverages, from espresso to latte macchiato with a simple touch screen technology. An exclusive chocolate function, for delicious hot chocolate and the option to select the desired level of density (thick, medium, light). Available in spring 2017

MINI ARCELIK BY AUTOMATIC BREWERS The automatic Turkish coffee machine is very easy to use. It prepares up to two cups simultaneously for the traditional Lebanese taste. USD 110 AUTOMATIC BREWERS SARL 01 685686

Around USD 3300 LINEA D 01 360239

9 ROSE GOLD CHAMBORD FRENCH PRESS BY BODUM The Chambord French press coffee maker is inspired by the fifties. Frame and lid made of steel, with several chrome plating processes to obtain the rose gold. Excellent with Lavazza espresso coffee. USD 71 THE POTLOK 01 987727, 04 912682





USD 101 THE POTLOK 01 987727, 04 912682

11 ZPRESSA PODS MACHINE Equipped with automatic pod ejection with sensitive touch system and three choices (long and short shot espresso and hot water). USD 600 GABRIEL BOCTI Jal El Dib 04 724115

Our great care and attention to our little creations combined with the finest ingredients make Sweet Tooth an unforgettable experience.

Contact Us +961 3 134 735 @Sweetooth_

Silent-running, professional and easyto-use, the Lavazza machine is perfect for espresso, dopio, decaf, tea and hot chocolate. Made in Italy. USD 242 G.VINCENTI & SONS SAL 01 485380 Available at L’Epicurien by Farhoud Achrafieh 01 207777

The Pour Over promises excellent, rich taste and robust aroma while maintaining the natural oils of the ground coffee.

SWEET TOOTH is a pop-up store that prides itself on creating the freshest and tastiest cakes handmade entirely out of crêpes.


96 Read About it


Find these selections and more at the Librairie Gourmande during the Beirut Cooking Festival

Levantine Harvest Flavors for all seasons

Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe


By Ana Sortun

With Levantine Harvest, her first cookbook, Lara brings her signature love of medleys of flavor together with a keen appreciation for fresh seasonal produce and a gratifying straightforward approach to preparing food. Often giving familiar Middle Eastern recipes a contemporary twist – like hummus with a confit of sun-dried tomatoes, cauliflower and chickpea soup accented with aromatic sumac croutons, or rose-flavored ice cream with the elegant addition of loukoum – Lara brings new reverence to comforting classics, making every day dishes easy and accessible to anyone who wants to indulge in fresh and flavorful cooking. The result is a satisfying collection of recipes for every cook and every table that will bring a touch of joy to any dining experience.

A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.









Taste & Flavors | Winter issue 2016

Advertorial 97

Enoteca. remomero imports from Italy exclusive high quality international awardwinning beverages products, namely the Franciacorta Barone Pizzini sparkling wine, the Birra 32 craft beer, the Carmignano DOCG Colline San Biagio‌ All products can be directly purchased from the gallery’s boutique. Free home delivery. Food. When speaking about a sharing culture, we could not forget food. This is why the gallery is conceived as a place to taste (authentic regional recipes and modern Italian cuisine) and to enjoy convivial and art events. remomero is also open for private events and dinner, on Fridays and Saturdays for dinner à la carte or for home-cooking sessions. About. remomero is a contemporary art gallery and a multidisciplinary platform of communication, aiming to gather Italian and Lebanese art, artisanal brands and culture - an agora where to meet, to learn and to share.

Events. remomero launched the first I Speak Art calendar of event in October: itinerant (Lebanon and Italy) evenings where participants are invited to discover different artists, wines and inspired fine food degustation prepared by an Italian chef through the words of a philosopher, a writer and an art expert.

Info. remomero gallery, Mar Mikhael, facing EDL the stairs up going to Port view Hotel, 76 908250,, Solarco.pdf



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98 Read About it

Silver Oak: Seasonal Recipes from California's Celebrated Winery By Dominic Orsini

The Silver Oak cookbook takes the reader on a culinary journey through the seasons at one of the world's most revered vintners. Chef Dominic Orsini shares over one hundred of the winery's favorite recipes, each paired with a different varietal, from Grilled Radicchio and Mascarpone Bruschetta to Beef Short Ribs with Meyer Lemon Gremolata to Roasted Lamb with Fennel Slaw and Tomato Confit. TK_FOOD_FESTIVAL_2016_PROD.pdf 1

Taste & Flavors | Winter issue 2016

Allo Georgette


Regarding Cocktails

By Zeina Nacouzi Akiki

By Jean-Franรงois Mallet

By Sasha Petraske

Cooking has never been so easy and it's no surprise that this book has been selling a copy every ten seconds in France. Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Franรงois Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time.

The only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey. Here are 85 cocktail recipes from his repertoire-the beloved classics and modern variations-with stories from the bartenders he personally trained. Sasha's advice for keeping the home bar, as well as his musings are collected here to inspire a new generation of bartenders and cocktail enthusiasts.

Allo Georgette contains more than 275 recipes from the traditional Lebanese kitchen, each illustrated with a deliciously appealing photograph, along with stepby-step directions as to how to prepare each meal. It also features the number of calories contained in each recipe as well as tips for an easier and faster method of execution. From traditional mezze to daily dishes and even gourmet platters, this book offers you a journey into the secrets of Lebanese cuisine. 11/8/16 9:11 AM

100 Where To Go


LEBANESE RESTAURANTS WHAT'S THE TASTIEST, MOST TANTALIZING LEBANESE RESTAURANT IN TOWN? WE COULDN'T DECIDE, SO ZOMATO DID THE HARD WORK FOR US! 1 ABD EL WAHAB “The food here is delicious. I suggest the chicken liver with pomegranate and any type of fatteh. The freshly baked bread is also a must-have. The atmosphere is relaxed and high end; perfect for a business lunch or a family get together. The staff is very friendly and attentive and the service is very quick and professional.” Reviewer: Nadim E Known for: A trademark in Lebanese cuisine featuring rich oriental décor, with damascene walls, brass and glass-blown artifacts. Cost for two: 90,000 L.L Opening hours: Noon to midnight (Mon – Sun) Abdel Wahab El Englizi Street, Achrafieh 01 200551 The Backyard Hazmieh 05 953901

2 AL SULTAN BRAHIM “Al Sultan Brahim is still keeping the standards of Lebanese cuisine high. In it is new location, Taste & Flavors | Winter issue 2016

It has two floors, the first one indoors, while the second is on the rooftop; both have the capacity to accommodate over 800 guests. The menu is comprised of the Lebanese mezze and some fish dishes (sautéed shrimp, fish platter, breaded fish, crab salad). Everything tastes really good and fresh. This place is ideal for a family lunch or dinner.” Reviewer: Food Swings Known for: An upscale Lebanese restaurant, which has been operating for over 40 years. Cost for two: 150,000 L.L Opening hours: Noon - midnight (Mon – Sun) Downtown Beirut 01 989989, Jounieh Bay 09 853753

3 BABEL “I've visited Babel several times and have never been disappointed. The food is uniquely delicious and the ambiance is spacious and beautifully designed. I recommend the nayeh moutammameh, mwaradde, makanek, chicken liver, batata harra and most importantly the grilled meat skewers. The service is very fast, even when the place is packed; highly, highly recommended!” Reviewer: Leen Known for: A place where food becomes a common language bringing together all the very components that make our Lebanese cuisine internationally acclaimed and gathered under one roof. Cost for two: 135,000 L.L Opening hours: Noon - 11:30 p.m. (Mon – Sun) Old Road, Dbayeh 04 546546

4 BURJ AL HAMAM “Taste hasn’t changed throughout the years. Flavors are impeccable. Service is flawless! Waiters are friendly and extremely attentive; always smiling and caring. All in all, if you want to taste excellent Lebanese food and care for excellent service in a nice setting where pine trees are the only thing surrounding you, then this is the place to be.” Reviewer: Gio Maljian Known for: Having refined "The Art of Lebanese Cuisine" for over 40 years, satisfying guests with a wide range of Lebanese home cooking and fresh seafood daily. Cost for two: 100,000 L.L Opening hours: Noon - 11:30 p.m. (Mon – Sun) Mar Chaaya, Broummana (04 960058) Mövenpick Hotel & Resort Beirut (01 869666)

5 CASINO MHANNA “Every single thing you savor is delicious. A perfect place for family gatherings and Sunday lunches. The staff is very professional and their service is fast, food does not take long to get to your table. I particularly recommend their chicken wings (grilled), fattoush, and cheese rolls. For the lovers of halloumi, be sure to try their halloumi wraps with zaatar spread.” Reviewer: Ralph Bou Fadel Known for: Serving traditional Lebanese cuisine with high quality ingredients. Cost for two: 120,000 L.L Opening hours: Noon - midnight (Mon – Sun) Jal El Dib Highway 04 520227


6 DIWAN BEIRUT “Wow, wouldn't be enough for this amazing renovated Lebanese restaurant previously known as Diwan El Sultan. The place was full, we were six guests, and had probably 70% of the menu from cold and hot appetizers to mixed grill and shawarma dishes. There is a wide selection of hummus which they take pride in; the preparation takes three days. We had the Akkar and the Downtown Hummus and both were yummy.” Reviewer: Ramy El Mir Known for: Offering the finest traditional Lebanese cuisine and specialty platters, on a daily basis, that you’re not likely to find elsewhere. Cost for two: 100,000 L.L Opening hours: Noon - midnight (Mon – Sun) Charles Malek Avenue, Achrafieh 01 565757

7 EM SHERIF “One of my favorite Lebanese restaurants in Lebanon tapping into the Lebanese taste buds. The location is quite pretty, the service is really good and the food is yummy. When I think of Em Sherif, I think weirdly enough, of yummy food followed by a dessert called Em Ali. If you are ready for a unique dessert, try it!” Reviewer: Not A Chef Known for: Em Sherif offers unique, authentic oriental cuisine that brings back forgotten traditional flavors. Cost for two: 225,000 L.L Opening hours: 12:30 p.m. - 4 p.m., 8:30 p.m. to 11:30 p.m. (Mon – Sun) Victor Hugo Street, Achrafieh 70 919119

8 ENAB BEIRUT “I would rate Enab even more than 5 over 5 if I could. It is one of the best Lebanese restaurants. Its ambiance is so nice with a real Lebanese style. The food is super delicious and always flawless. The feta in the oven is the best thing anyone could taste! For shisha lovers, it is good too and the service is great; always on time and the staff is so friendly.” Reviewer: LiveLoveFood Known for: Lebanese traditional dishes in a relaxed atmosphere Cost for two: 90,000 L.L Opening hours: 10 a.m. - 1 a.m. (Mon – Sun) Rue d'Armenie, Mar Mikhael 01 444441, Garden Naccache 03 868284

9 KASR FAKHREDDINE “Loved the food, the decoration, the view, the service... Authentic Lebanese restaurant with charming decoration and view. Everything is neat and clean; the food is delicious and the waiters are friendly. If you go there, you must

try the awesome tabouli and kebet 3adas." Reviewer: Farah in Foodland Known for: Their view and outdoor seating Cost for two: 150,000 L.L Opening hours: Noon - midnight (Mon – Sun) Rassif Road, Broummana 04 960407

10 LIZA “When you first walk in you feel like royalty. The high ceilings, the Lebanese heritage, the modern art, the lighting, the wall paper; all of it is just beautiful. The food was exceptional. So many things stood out; the grilled halloumi confit, the fatteh, the pastries... I highly recommend this place for an exceptional Lebanese feast.” Reviewer: The Wanderful Foodie Known for: Its beautiful decoration, situated in an old house in the middle of Achrafieh. Cost for two: 150,000 L.L Opening hours: 12:30 - 3:30 p.m., 8 - 11:30 p.m. (Tue – Sun) Metropolitan Club, Doumani Street, Achrafieh 01 208108

11 L’OS “The destination for a real taste of Lebanese food. Love the place, the food presentation, the precision of the order and the freshness of the ingredients. Lawha Naye, fattouche, La7me ras 3asfour, rocca shmandar... A really nice food experience.” Reviewer: Faten, FJM Known for: A traditional Lebanese restaurant offering a wide variety of Lebanese plates in a friendly environment. Cost for two: 90,000 L.L Opening hours: Noon - midnight (Mon – Sun) Main Street, Beit Mery 04 531555

12 LORIS “It is one of the best in the town.. After my experience there, I totally believe that it is the best place for Lebanese food! New, strange and variety of options in the menu, which will definitely make you try most of them…. The place was crowded but you won’t feel that at all. So spacious, with great service. Toshka, kibbi baklawa, kebab with remmen are a must, must, must try!” Reviewer: Ayman Hijazi Known for: A Lebanese restaurant with an exhaustive menu of traditional and twisted recipes. Cost for two: 75,000 L.L Opening hours: 10 a.m. - midnight (Mon – Sun) Pasteur Street, Gemmayze 01 567568

13 MOUNIR “This is without doubt one of the best Lebanese restaurants. The food is just yummy! Everything tastes great from the tabbouleh, to the vine leaves, to the grilled meat, which is by the way super fresh and tasty. The raw meat is also super fresh and tastes divine. The cheese rolls are mouthwatering. And the list goes on. There was nothing I tried and didn't like; even the bread was fresh and hot, straight from the oven. The service is quick, the staff are attentive, very active and always hurrying to serve you." Reviewer: Masha Baghdadi Known for: A unique city view surrounded by greenery Cost for two: 100,000 L.L Opening hours: Noon - midnight (Mon – Sun) Boulevard Camille Chamoun, Broummana (04 873900)

14 RESTAURANT AL HALABI “Halabi is by far the most authentic Lebanese restaurant in Lebanon, if not in the Middle East. You can start with the mezze, from the hummus to shanklish to tomatoes with garlic to the special mouhammara that is a must try (spices with ka3k, simsom and walnut). If you are a cheese lover then you must order baked cheese rolls. Also the mashed potatoes with onions are yummy. The castalletta and the grilled meat (ask for the tourbali ones) are the best.” Reviewer: La Zaatarina Known for: Delicious and outstanding sandwiches; their kebab is splendid. Cost for two: 100,000 L.L Opening hours: 11 a.m. - midnight (Mon – Sun) Antelias Square, Antelias 04 523555

15 NASMA “When you feel like having dinner or lunch "à la libanaise", then Nasma is the place to go. The atmosphere is really nice and the service is professional and quick. The food tastes really good and every bite makes you want more.” Reviewer: Jay Known for: Cozy and welcoming ambiance, where tradition is once again refreshed with a contemporary twist. Cost for two: 80,000 L.L Opening hours: 11 a.m. - midnight (Sun – Thurs), 11 a.m. to 12:30 a.m. (Fri – Sat) The Village Dbayeh 76 182636

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Winter issue 2016 | Taste & Flavors

102 Dining Out New


A who’s who and who’s recently opened their doors

1. BANDIDOS RESTO & BAR In a nutshell Latin Coctel Y Cuccina Where is it? Gardens Nacacche What’s the number? 03 416541 Don’t miss EL GORDO for an unforgettable taste and happy hour from 5 to 8 p.m., everyday Hot seat Large groups can score the round table in front of the window

2. LA CANTINE DU GRAND MESHMOSH HOTEL In a nutshell Homey canteen serving food from around the globe in a mixed international environment Where is it? Gemmayze, Saint Nicolas stairs What’s the number? 01 563465 Don’t miss The daily dish and the Green Hummos Hot seat The outstanding terrace in the most quiet and romantic spot around Beirut

SPECIALTY CAKE SHOP & CAFÉ A unique concept, a special cooking technique, Curli-q has touched down in Beirut with a new wave of cakes and flavors. NOW FRANCHISING! For inquiries please contact us: (Beirut) 00961 70 876846 (UAE) 00 971 56 722 5634 Hamra, Beirut - Lebanon Now in ABC Achrafieh 01 747857 | 03 177277


104 Dining Out New

3. FABRK URBAN LOUNGE In a nutshell The only rooftop in Mar Mkhayel, characterized by a ‘loungy’ atmosphere and urban chic decor Where is it? Mar Mikhael What’s the number? 71 448800 Don’t miss Salmon Ceviche, Rib Eye Steak, Shrimp Quinoa What’s new? Soon you will get to dream over a sunset drink, break the rack in a pool game, and lose yourself to the music.

4. CAFE YOUNES AT AUBMC In a nutshell Now serving AUBMC's staff, doctors, patients and guests in the hospital's main lobby Where is it? AUBMC Hamra What’s the number? 01 350000 extension: 6722 Don’t miss The Melt: a creamy, soft, buttery melted yellow cheese in three layers of freshly toasted pain de mie; and our newest cappuccino entry: The Rose Cappuccino Hot seat A garden-like terrace overlooking one of Hamra's busiest streets

5. CASA LUCIA In a nutshell Tapas restaurant and bar opens in Byblos Where is it? Byblos Old Souk What’s the number? 09 949600 Don’t miss Black Paella and Casa Lucia Cocktail Hot seat You can have the table under the lemon tree or beside the carambole tree

106 Dining Out New

6. SMOKING BUN In a nutshell Gourmet burger gone street Where is it? The Gardens, Naccache, Dbayeh What’s the number? 81 618018 Don’t miss Double CheeseDouble Patty Burger (medium is recommended) Hot seat The counter

7. DONER JOINT In a nutshell Specialized in serving hand-crafted authentic Doner kebabs and durums. Where is it? Mar Mitr Street, Achrafieh, next to Spinneys What’s the number? 01 331305 Don’t miss Don’t miss beef and chicken Doner sandwiches


Gardens Naccache is the new green and relaxing getaway in the heart of the Metn area, settled under the Naccache bridge. With a collection of eleven restaurants and cafés, The Gardens Naccache hosts Lebanon’s finest names in the F&B industry. Asafir 70 139165 Bandidos 03 416541 Beit Salwa 03 544544 Caribou Coffee 81 379908 Enab 03 868284 Heights Bar 81 666482 La Petite Table 81 666483 La Pizzaria 70 386386 Smoking Bun 81 618018 Sud 81 666481 Yoshi 04 416446 - 71 416446 - 04 418848

108 We Were There

Out about &

We’ve put together a handy little roundup of events around town so you can see what we’ve been up to

18 to 21 Aug Under the patronage

of the Lebanese Ministry of Tourism and the Municipality of Broummana, Beirut Cocktail Factory and CPR Group organized their first edition of The Cocktail Festival in Broummana.

Aug 18

Riviera Hotel and Beach Lounge in collaboration with ChefXChange featured Michelinstar Chef Maxime Le Van for an exceptional seafood culinary experience.

Aug 21 Virgin Radio Lebanon and Mindwhisk, Aug 29 Monin and The Roaster launched one of the leading event planning agencies in Lebanon, organized ‘City Picnic’, the largest picnic in Lebanon, gathering more than 6,000 participants in the Hippodrome Park Beirut.

the Monin Cup 2016 at Eau De Vie, Phoenicia Hotel, Lebanon. The winner will represent Lebanon in the Monin Cup Global Finals in Paris in December.

110 We Were There

Sept 1 Raouché Arjaan by Rotana gathered friends and media partners to experience a combination of Asian and lounge atmospheres at the Aquarius Pool Bar & Terrace located at the hotel’s 17th rooftop.

Sept 8 A Block Party was held at the Printania Villa in Broummana to launch three additional restaurants in the complex: Wrap’n’Roll, Juice Box and Spiced & Sliced.

Sept 9 The Belvedere low sugar Spritz cocktails collection, introduced at Trainstation during the Belvedere Garden Party.

Sept 22 The management of La Vallée Sept15 The Kempinski Summerland Hotel & Resort Beirut opened its gates to the public and celebrated its grand opening.

Village, one of Paris’ must-do luxury shopping destinations, paid a visit to Kempinski Summerland Hotel & Resort Beirut to thank Lebanese shoppers who were ranked fifth most represented tourist nationality in the Village this year.

Sept 23-26 Chef Georges El Kik from Sofil Catering was selected to represent Lebanon in the Spice Route International Culinary Festival and Competition in Kerala, India.

112 We Were There

Sept 28 Aishti by the Sea presented Sept 27 Home of H. launched its new

showroom in Mkalles with the latest collection of furniture and accessories.

SFERA, 34 Lebanese artists and designers who were given a circle to play with. The outcome? 40 spheres, each reimagined with their own story and distinctive characteristics, curated by Bokja.

30 Sept-Oct 2 The first edition of the Beirut Restaurants Festival drew to a close on the 2nd of October after three electric days of great food, good mood and funky music at Beirut’s trendy Trainstation. Organized by the Syndicate of Owners of Restraurants, Cafés, Night-Clubs & Pastries, in partnership with Hospitality Services and with the support of the Ministry of Tourism, the festival hosted more than 70 of the top restaurant and drink concepts. Oct 4 Royal Tulip Achrafieh

Oct 3 Khoury Home recently opened its 10


branch in Zahle. VIP guests, partners and members of the media enjoyed watching a short documentary about Khoury Home’s 18-year success story.

hotel was inaugurated in the presence of officials, plus a number of distinguished invitees and media representatives. Guests were welcomed in the luxurious atmosphere of the newest fivestar boutique hotel in town, where they enjoyed the live performance of a contemporary violinist and tasted the delicious creations of Royal Tulip’s world-class chefs.

114 We Were There

Oct 5 Obegi Chemicals

announced the launch of the highly anticipated and innovative application laboratory, a novel concept in chemical distribution. All on hand were treated to a tour of the state-of-the-art laboratory and took part in pastry sessions guided by high caliber specialists.

Oct 6 The Taste & Flavors official board

meeting closed with a bang! Olson Pereira, Phoenicia Hotel Beirut’s international mixoligist hosted an exclusive afternoon Masterclass, where board members tried their hand in making their favorite cocktails.

Oct 7 Courchevel Tourism Board accompanied Oct 6 D BEIRUT, the new address for

creativity and a unique platform for art, design and wellbeing, was inaugurated in the presence of Lama Tammam Salam, ambassadors, VIPs, artists, designers, art collectors, gallery owners and the media.

by the leading hoteliers concluded a tour in the region aiming to promote Courchevel and its winter activities and attractions to the Lebanese and Arab travelers. In Beirut, a cocktail reception was held at Le Gray Hotel in celebration of the bridge that was created between this winter French destination and the Middle East.

Oct 19 Lime Tree restaurant launched

its new menu in Dbayeh during a dinner that gathered the media. Guests discovered new culinary experiences and enjoyed the innovative concept of the restaurant.

116 Advertorial

Landscape of Flavor is a European Programme on information provision and promotion measures for European sheep meat and sheep milk cheese products. Landscape of Flavor is co-funded by the European Commission, the Republic of Bulgaria and by the National Association of Milky Sheep Breeders in Bulgaria (NARMOB). It is a three-year initiative target specifically for the countries of Jordan, Kazakhstan and the United Arab Emirates.

Cheese: White Brined Cheese or, Sirene, a traditional Bulgarian specialty made of the milk of free reared sheep and goats.

On 8th of October the thematic dinner took place in Amman Zara convention centre in Jordan. Master Chef cooked and served two whole lambs for the invited opinion leaders, traders, HORECA Campaign activities are organized around four main groups of representatives. activities, namely Information, Promotion, Advertising and Public A specially selected group of 25 people participated at the dinner, Relation Measures. This programme will focus on consumers each receiving an info-promotional project gift set. The aim of the and opinion multipliers and is aimed at assessing an increase in thematic dinner was to promote stronger business cooperation the awareness and consumption of high quality European sheep among EU and food stakeholders from the target countries. An products, in particular: informal and convivial atmosphere, is often the best environment Meat: Lamb is the meat from a sheep that is less than one year to allow the extension of business networks, increasing the old. A hogget or yearling mutton is the meat of a domestic sheep knowledge and confidence of both business counterparts. between one and two years of age. Mutton is meat from a sheep More information about the campaign implementation and that is older than a year, ideally 3 years of age, whereas the term achievements can be found on the programme social network sheep is used only for live animals. Cured sheep meat products pages as well as on the official website: like Bulgarian Sudzhuk and Sazdarma are as well promoted in this programme.


Taste & Flavors | Winter issue 2016



+961 70 928 926 |

118 What’s On



COOKING COURSES DESIR NOIR p.m. Wednesdays 10 a.m. - 1 . 6 p.m. - 8:30 p.m 231 Zalka, 01 899163, 03 635 EUREKA p.m. Tuesday 11:30 a.m. - 2 126 521 04 h, Rabie HUSSEIN HADID request. Cooking courses upon Mar Elias, 03 025635 KITCHEN CENTRAL ns with food Weekday courses, sessio uest. req on up and wine pairings 798 Dora, 01 253 KITCHEN LAB t divided A unique cooking concep grocery, c ani org : ces spa ee into thr king coo for professional kitchen g kin coo of p classes and a sho le. tab la de art and es accessori Gemmayzeh, 01 587870 LAMINA’S KITCHEN okery Four programs: Kids' Co Event, ng oki Classes, Private Co Taste the or n che Kit Team at the encing eri exp m gra pro n ano of Leb e. sin cui Lebanon’s authentic 949 602 Achrafieh, 03 LAL LES DELICES DE DA . p.m 1 10 a.m. ays, Tuesdays and Wednesd Regency Hotel Adma, 03 258787 Taste & Flavors | Winter issue 2016

MARLENE MATAR . Tuesdays 10 a.m. - 1 p.m , ays esd Tuesdays and Wedn eet, Str rie Cu e dam Koreitem, Ma g. Bld eh Hamz 01 812916, 03 603195 NICOLE GIBEILY 11 a.m. - 1 p.m. ays at Rabwé Mondays and Wednesd 672918 03 , ma Ad at Thursdays ABOU RAYYA ‘DANIELLE’ E EZZEDDIN “From the Home Catering and Baker .” lle nie Kitchen of Rayya Da sses. Private home cooking cla 230 76 686

& CARVING FRUITURSES VEGETABLE CO YOUSSEF HIJAZI request. Courses for groups upon 03 958047

S BEVERAGE CLASSE & TOURS CLUB GR APPE Valley, wine tasting Wine trips to the Bekaa cheese and wine sessions on weekends, dinner nights. 03 611603 IXSIR WINERY VISIT e tasting. Visits are Book your visit and win free. Batroun, 71 631613

For the food and wine lover in you, here is a listing of cooking classes and events to tickle your taste buds and keep you entertained

EVENT OENOLOGIE L’ACADEMIE DE TAILL appointment Private wine tasting by ent llev Tai de Les caves Achrafieh, 01 217883 Les Jardins de Tabaris,

EVENTS STIVAL BEIRUT COOKING FE . – 9 p.m. a.m 11 , ber vem 17 – 19 No tival with more than fes g Beirut’s favorite cookin best celebrity chefs. 100 exhibitors and the os and more! Workshops, cooking dem m BIEL BEIRUT SALON DU CHOCOLAT . – 9 p.m. a.m 17 – 19 November, 11 colate lovers, with cho for nt eve The must-visit chocolatiers. the top pastry chefs and com salonduchocolatbeirut. BIEL UT WHISKY LIVE BEIR p.m. 2 – 3 December, 12 – 10 nals, 12 – 5 p.m. sio fes pro for 2 December siasts showcasing A must for whisky enthu ies in the world isk wh the finest and rarest com ut. whiskylivebeir itunay Bay Le Yacht Club Beirut, Za SOUK EL TAYEB market. The only weekly farmers . Gefinor Center p.m Wednesdays 12 p.m. - 6 irut Souks Be . p.m 2 Saturdays, 9 a.m. . p.m 6 . a.m 11 Thursdays, 442664 The Village Dbayeh, 01 SOUK EL AKEL rket. Lebanon’s street food ma 5 - 11 p.m. m fro Usually on Thursdays t tric Dis Beirut Central

Insurance Brokerage Firm sarl

Profile for Hospitality Services

Taste & Flavors - Winter 2016 (Issue 21)  

Taste & Flavors is the ultimate food and lifestyle reference, packed with delicious seasonal recipes, top chefs, celebrity favorites, gift i...

Taste & Flavors - Winter 2016 (Issue 21)  

Taste & Flavors is the ultimate food and lifestyle reference, packed with delicious seasonal recipes, top chefs, celebrity favorites, gift i...