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Enjoy sparkling Sundays with a delicious brunch. Experience a lavish brunch buffet every Sunday from 1:00 pm till 4:00 pm at MediterranĂŠe. Indulge in the widest selection of seafood, sushi, Lebanese delicacies as well as a variety of flavors with international flair and open wine. A special entertainment corner available for your children. For your reservation, please call 01 869 666 Ext. 8138 or email mediterranee.beirut@movenpick.com


Editorial 3

Winter Wonderland The season of festivities is upon us and the only word that’s running through our heads is anticipation. Before diving into our all-star issue, Taste & Flavors has a new addition to the family – tasteandflavors.com. You wanted holiday menus, daily events and the latest new restaurants in town; we’ve got that and more. Take a moment to explore the website and see how tasteandflavors.com will quickly become your go-to food and lifestyle companion. Winter also means the return of our favorite F&B events – Whisky Live, Gourmet Week, Beirut Cooking Festival and Salon du Chocolat. We’ve been waiting with bated breath for another chocolate 'Fashion Show' and this year’s dress, designed by Jean Louis Sabaji, is sure to be a show stopper. And, inspired by the two shows in one - Beirut Cooking Festival and Salon du Chocolat - we divided the entire issue into savory vs. sweet. The after-effect of Whisky Live is in here too, but we’ll let you find out where…. So, with a glass of champagne in hand, we toast to the year behind us and the new one ahead!

Editorial Team Publisher Nouhad Dammous

Graphic designer Joêlle Bou Khalil

Managing director Joumana Dammous-Salamé

Publication coordinator Rita Ghantous

Editor in chief Annie Keropian-Dilsizian

Proofreader Miriam Dunn

Publication manager Zeina Dammous-Nahas

Subscription coordinators Houayda Haddad-Roumman Mirna Maroun

Project & sales manager Maha Khoury-Hasbani

Circulation coordinator Rita Nohra Kejijian

Hospitality Services team Randa Dammous-Pharaon Josette Hikri Lisa Jerejian Nancy Zaarour Yara Berbery Photographer Pavlos Nikolaou Photography pavlosphotography@gmail.com Production & printing Arab Printing Press

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 We welcome views on any subject relevant to the magazine. Please e-mail your comments to news@hospitalityservices.com.lb

Cover courtesy of Blu Cakes Mtayleb, 04 927660 blu-cakes.com

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. tasteandflavors.com

4 Content






The Artist: Three Michelin-star chef, Guy Savoy



What's new in town to discover

A Patissier Like No Other: Chistophe Adam



Wish list from Lebanese designers

Top Lebanese Chefs Joe Barza, Alan Geaam & Charles Azar at Le Petit Gris




Youssef El Khal's Lebanon

Tried, tested and loved by the Taste & Flavors Team.



Foodie Network: Kibbeh bi Keshek by CravingsInLebanon




Chef Maroun Chedid prepares a roast turkey, two ways



Freekeh with the Food Heritage Foundation




Forgotten Whisky Cocktails with Phoenicia Hotel Beirut's Olson Pereira



Winter Storm: Jean Louis Sabaji at Le Flocon Artisan Glacier

Champagne Wishes



Wine picks by James Palgé of Château Ksara



Lebanese revisited with Chef Samaan Hilal



Distinct dishes from top chefs, Youssef Akiki, Franck Page and Apostolos Dimou




The Chocolate Truffle with Chef Pierre Abi Hayla


Armenian Truffles for Mayrig




Cocktail Desserts with Nicolas Audi, Rouba Khalil and Karine Zablit

An elegant affair with Sofil's Chef George El Kik




Young Guns: two mouth-watering desserts




Chin Chin: Your seasonal spirits guide



In Search of the Sweet Life: Chocolate in Belgium, France & Switzerland



Olive oil cakes with Lara Ariss


KITCHEN DESIGN Concrete elegance



Lux Dining





Guilt free desserts with Healthbox

Scrumptious Sushi with Zomato


PRODUCT ADVICE Tremendous Truffles




Saffron, the red gold with Kinda Bitar




17 new restaurants you need to try



Events around town


What you missed at Beirut Restaurants Festival

Gatherings around the table with the ladies of Manasseh



Classes & events not to be missed



Cut it out & pop it into your purse




Food safety tips from Boecker

Light my Fire: Candle holders




What's new on the bookshelves?


tasteandflavors.com TasteAndFlavors tasteandflavors



6 Great Finds

TO DISCOVER We've got the tastiest news and nibbles in town. Go to tasteandflavors.com for the hottest places to go and what to eat

LA MAISON BY KHOURY HOME The concept brings kitchenware, home linen, and decorative items, accessories and gift items, all sourced from Europe. This new section is currently available in Dora, Rabieh, Mkalles and Simqaniyeh branches, with plans to further expand to include all 12 Khoury Home branches. khouryhome.com

Tell us what you think or send tips, pics and questions to tasteandflavors


PLACES FAIT MAISON Inspired by the artisanal savoir faire of the best French chefs, fait Maison covers a wide range of viennoiserie, bread and gluten-free products delivered frozen to your doorstep. fait Maison’s experiential store offers you a unique opportunity to bake and taste your selection.


Achrafieh Street, Twin Towers, Beirut faitmaison.me 01 333600

NESPRESSO BOUTIQUE Nespresso and DIMA SAL officially opened their latest Boutique in ABC Verdun, and launched the Nespresso Recycling Program. They teamed up with Zero Waste Act for the recycling initiative. Nespresso Club Members can drop the capsules in any Nespresso Boutique or have them collected when they place a new order with the at-home delivery service. Nestle-nespresso.com

LIVE ORGANIC OPENS IN ACHRAFIEH Good news for organic food lovers! Live Organic has inaugurated its second store in Achrafieh. More than just a health food store, Live Organic promises a unique lifestyle experience for a well-nourished body and soul. liveorganicstore.com

LE FLOCON ARTISAN GLACIER House of French and Lebanese artisanal ice cream; A journey of flavors prepared in collaboration with chef Charles Azar. Naccache 04 402602 Lefloconartisanglacier tasteandflavors.com

The renovated store features the unique Clover brewing system with innovative vacuum-press technology to brew every cup of coffee, right in front of the customer. The store will also offer other premium brewing methods, including Syphon, Chemex, PourOver and Coffee Press. mena.starbucks.com



POMETTO APPLE CHIPS Made in Jezzine with 100% local apples, they're a taste you can’t get enough of and crispness you can hear. Contain no additives and no preservatives, glutenfree and fat-free.

THE GOOD THYMES The Good Thymes is the brainchild of Fady Aziz. His love for Lebanese thyme lead to an agriculture venture in Kfar-Hoûné and its surroundings, where he set up a zaatar farm. The organically-grown wild Lebanese thyme is handcrafted into freshly modern, all-natural products.

03 135401 pomettoapplechips


BAKE FREE Bake Free started four years ago as a blog idea and, within a few months, had more than 17,000 followers. Its creators established Bake Free Phuket, Thailand in 2015 and now Bake Free Lebanon is here, with all types of desserts, breads and savory food that are 100% gluten-free.


Cornet Chehwan, Main Road 76 972979, 03 787365 bakefree.co

CHOCOLATE AND SUNSHINE What happens when sunshine meets chocolate? In this case a delicious combination from communication specialist @roulixa. The full line is available at Marqet, Gio, Oh Bake House and Albaba Sweets. Selected items are available in restaurants and concept stores all over Lebanon. ChocolateAndSunshine

ZEJD DÉLICES: CHOCOLIVE Sensually caramelized to just the right undertones and dipped in a crusting of decadent dark chocolate, Zejd's Chocolive is a whole new discovery for your senses that’s bound to have you instantly hooked! Price: USD 46.67 Achrafieh, House of Zejd zejd.net

01 338003

BITFOOD Bitfood makes it fast, easy and effortless to order from your favorite restaurants: Download the app for [iOS] or [Android] and create a user profile. Use your smartphone’s GPS to set your delivery address and to find restaurants nearest you. Browse through the list of available restaurants and filter by rating, cuisine and/or food type. bitfood.com

SEVEN BY ALRIFAI ORGANIC Your weekly recommended intake of supercharged nuts and seeds, AL RIFAI has devised a new way of eating healthy: raw and organic with no artificial additives. seven.alrifai.com

TOTERS Toters is an on-demand delivery service, bringing the best of the city to customers in less than 30 minutes. The Toters mobile app allows customers to place orders from a list of hundreds of restaurants and stores, many of which don't offer a delivery service. totersapp.com 01 568709


8 Gift Ideas



BREEK BY ALBI The 'Breek' (carafe) is made from handblown borosilicate glass sitting on a carved marble or terrazzo base. albicreations.com

The visually-sculpted chair is a compilation of precise, sculpted units of wood with a high-quality paint finish. Facebook: Ambiente - Beirut


Twelve of T&F's favorite items selected from the Beirut Design Fair, where more than 40 leading local and international designers and galleries across the Middle East, displayed objects, collectible and limited edition contemporary furniture. Here's what we wanted to take home


CAROUSEL T. TABLES BY SAHAR BIZRI Spinning tables combining innovative mechanics and contemporary design. Available in metal, copper, brass, brushed stainless and marble.

STOOLS AND STORAGE BY BRUT These handmade units are made with advanced cement mix which gives an incredibly strong, smooth and tactile surface. brutdesign.com


WALL UNITS BY DECO-AID Cross shaped units forming a modular shelving. deco-aid.com


9 ECLIPSE LIGHTING BY MARIE MUNIER Limited edition lighting structures inspired by Marie Munier jewelry pieces. The designer explores graphical motifs reminiscent of her jewels on a larger scale, creating lighting sculptures for homes. mariemunier.com


CHARLES BAR BY STUDIO A A statement piece aimed at turning the experience of creating a cocktail into one of discovery. Made from American walnut, brass, pietra grey marble and glass.

A multi-functional bar, part of the SMLXL limited edition collection.



VASES BY PAOLA SAKR Concrete vases made of concrete cylinders (collected from construction sites), brass, walnut wood, textile, wicker and glass. paolasakr.design

MAYLIN The perfect companion for your moment of relaxation; its laid-back allure and wide seat are tailored to blend smoothly into any interior. eliemetni.com

STRATA DINING TABLE BY RAMY BOUTROS Created from stacks of processed MDF wood, designed to resemble the geologic formations of Mother Nature. ramyboutros.com

FLOOR LAMPS AND CANDLEHOLDERS BY FARES HABER 'Artihand' hand-shaped items with adjustable parts offering a variety of shapes in one element. fareshaber.com


10 Favorites


WHAT YOUSSEF LIKES Mezze restaurant Halabi


Italian definitely


Bar or night club

My home is the best place to hang out, eat, drink, sing, dance and have endless artistic and cultural discussions with friends.


Mahmoud Darwich and…, of course, my father Youssef el Khal


One of my father’s great books: 'Dafater el Ayyam'. It's a diary in which he analyzes a new topic every day. He wrote about philosophy, poetry, society, politics... I ‘m thinking about republishing it.


Chocolate cake, banana cake


I like those containing woody notes, not oud.

Place to shop Pharmacy!

Handsome and cultured with an admirable artistic background, the talented Lebanese actor Youssef el Khal is a mainstay on our screens. “If I ever stop acting, I would definitely be a chef! I love cooking and I’m very picky when it comes to choosing my ingredients,” says the 40-yearold actor. Elsa Yazbek Charabati dug deeper to learn more about his Taste and Flavors...

Lebanese movie

'Ghadi' is an amazing movie! I love shopping at the pharmacy! I go to buy medication and end up spending $500 in vitamins, diet chocolate, chewing gum and creams….

Getaway spot

I love the mountains: Laklouk, Ehmej. They remind me of my childhood. Many movies have had an impact on me: 'Braveheart, 'Notebook', 'Still Alice'. Of course, there are other amazing movies too featuring great actors. youssefalkhal


12 Home Entertainment


AROUND THE TABLE More is more and less is a bore, so why not have two festive tables to tickle your fancy? These double delights each have their own distinct look and charm manasseh.com.lb



It’s celebration time with family at the Achrafieh home of Michèle Philippides, owner of luxury boutique Manasseh. The Beirut based retailer, specializing in high-end home décor and art de la table pieces from Christofle, Baccarat, Bernardaud and Gien to name a few, has taken city-chic into unchartered realms of sophistication. Her newbuild apartment, which enjoys views of Beirut’s scenic area, is a love letter to her travels, passions and the lure of antique accents in a modern interior. The dining room is no different; simple, understated, yet with a dramatic crystal Baccarat chandelier as the show-stopper. Both ends of the table were designed by two different generations, Michèle Manasseh-Philippides and her sister Claude Manasseh-Issa on one side and Tina Philippides, Michèle’s daughter, on the other, although there was no gap. Instead, they have seamlessly integrated modern and classic appeal, adopting a festive, yet different approach.

13 Caviar dishes with bone china spoons add a touch of sophistication

Gold embroidered linens and decorative accessories are what make this look refined

Michèle & Claude’s table

Saluting a shared passion for elegant sophistication, their design esthetic is the result of extensive retail experience in luxury homeware, their understanding of social life in Beirut and the relationships they’ve forged with Europe’s finest homeware companies over the years. Timeless gold, silver and white are the dominant colors. An unexpected pairing of two distinct place settings of ivory and gold is grounded by embroidered placemats. The table’s centerpiece is a mélange of curiosities: red and orange berries, sweeping greenery and branches nestled in a bowl from the ‘Sol’ collection and "Ecume Mordorée" plates, both by Bernardaud. Classic silver flatware by Christofle, salt and pepper shakers and engraved, colored goblets by Baccarat, add magic to the table.


14 Home Entertainment Mixing gold and silver in terms of color palette makes for a fresh approach to the table setting

Tina’s table In the spirit of her own eclectic mindset, Tina’s table is layered with colors and textures inspired by a plain chinoiserie in burgundy, gold and green. Young and fresh in her approach, she used different collections from Christofle with a modern edge and design, and in different materials. The stainless steel knife stand, tray, ice bucket and new Essentiel box set of 24 flatware pieces is the perfect way to incorporate contemporary design with timeless use. Designer pieces like the lamp for Baccarat by Philip Stark and the limited edition Bernardaud porcelain vase bring that slight artistic edge, while the bright golden Buddha by MarioLuca Giusti reverses the color proportions. In both cases, the dining table is for enjoying jovial gatherings and receiving guests. For the Manasseh family, whatever the occasion and even with a generation between them, it must be done with elegance and style.


Stainless steel replaces the more traditional silverware

16 Tableware


MY FIRE Brighten up your decor with the warm glow of candles and a beautiful candle holder. They’re the perfect way to add festive spirit to any soirée


COLORED DELIGHT With the new tea-light holders made of faceted crystal, Villeroy & Boch offers an ideal partner for mix and match and a twinkling highlight for every table setting (in seven different colors). ─U SD 9.20 each The House of Villeroy & Boch Zalka, 01 888369 villeroyboch.com

3 2

NUANCE COLUMN CANDLESTICK Incorporates rustic cast iron with matte black powder coating in Rene Hougaard's design of the stylish Nuance Column candlesticks.

TAPER CANDLE HOLDER Set a romantic mood while dining or watching TV with Zara Home’s wide selection of candle- holders.

─U SD 38 - 175 Duplex Line Sin El Fil 01 495895 duplexline.com

Contemporary USD 52.6 Traditional USD 11.3 Zara Home zarahome.com/lb




HOLLOWICK BLACK WYSP VOTIVE Small and compact tealight and motive lamps add subtle touches of ambience where needed. ─U SD 18.75 MG HOTEL SUPPLIES Mkalles 01 694194 mghotelsupplies.com


Present time's surprising and accessible home accessories have a undescribable ‘must have’ feeling. The products are perfect ‘wannahave’ gifts for a whole range of different occasions. ─U SD 46 GS Storey gs.com.lb




TRANSPARENT VOTIVE This clear tea-light candle holder blends in with every kind of decor.

POMAX An accessible brand with versatile, timeless and trendy collections that appeal to all.

─U SD 23.3 Zara Home zarahome.com/lb



USD 76.6 GS Storey gs.com.lb

Aluminum candle holder in polished silver. ─U SD 108 Maison Pink 09 851300 M Boutique Mall – Ghazir Facebook: maisonpinkme


INART Wooden candle holder in beige/white color scheme. ─U SD 32.5 Maison Pink 09 851300 M Boutique Mall – Ghazir Facebook: maisonpinkme


HOLLOWICK OPTIC BLOCK AMBER If desired, multiple lamps can be used to create impressive lighting patterns throughout the room. ─

USD 7 - 24 MG HOTEL SUPPLIES Mkalles 01 694194 mghotelsupplies.com

10 GOLDEN VOTIVE Golden tea-light candle holders are perfect for the holidays. USD 19.3 Zara Home zarahome.com/lb


CURVED CANDLESTICK Stylish polished stainless steel, designed to convey different expressions when seen from alternative angles. ─U SD 45-122 Duplex Line Sin El Fil 01 495895 duplexline.com


18 Celebrities in the Kitchen

Winter storm In person, Jean Louis Sabaji, the Lebanese couturier, is a bit of a whirlwind, which is only fitting for a designer who has taken Beirut’s Salon du Chocolat by storm. His latest one-off gown for the annual chocolate 'Fashion Show' was executed by the great Chef Charles Azar, with ‘Winter Wonderland’ as the theme. We met up with both men at Le Flocon Artisan Glacier for a little frosty fun

Sabaji’s passion for design began in childhood, exploring the atelier of his father (the designer to the Saudi royal family). With opulence and craftsmanship engrained in his psyche early on, it was in many ways his destiny to continue his father’s legacy, in his own right. Following his graduation from the Lebanese American University in 2009, Sabaji's motivation and creativity led him to Milan Domus Academy, where he earned a Masters degree in fashion design. Soon after, he began carving out his own path in the world of couture at the same atelier that housed his father's regal creations. Since nature has always been a source of inspiration for Sabaji, when tasked with designing an edible piece of art for Salon du Chocolat Beirut, he naturally leaned towards creating a white winter forest with snowblanketed branches. Chef Azar, who has been creating iced sensations for the glacier, took to the idea and designed a vanilla and raspberry iced vacherin with the final dress in mind. As we dove into the pristine dessert, Sabaji shared a few thoughts on his inspirations in life, from art to beauty and, of course, food…... tasteandflavors.com


What was the idea behind the dress you designed for Salon Du Chocolat Beirut?

I wanted to push myself to new limits and do something that’s never been done before. The idea was to create branches with chocolate and adapt them on a wearable dress.

Describe your work process...

I always start with a mood board then I pick the fabrics along with the colors. After that comes the sketching phase where my whole team and I sketch around 100 looks, before narrowing it down to the final designs. Then we start with the production process.

What has been the inspiration for your collections so far?

What led you to become a fashion designer? I grew up in my father’s fashion house and was raised around fabrics. This developed a passion in me for the industry at a very young age.

What is your inspiration for the dress you will create for Salon Du Chocolat? This year’s theme is ‘Winter Wonderland’ and the first thing that popped into my mind was a snowy forest.

My biggest inspiration is Mother Nature. I’m fascinated by all the elements; the landscapes, the animals, the insects and all that they offer. My latest collection is inspired by reptiles and the variety of their patterns.

Do you have a muse?

What’s been your greatest achievement so far? Being the first designer in the Middle East to win the Swarovski Collective prize.

What is your dream in life?

To take my brand as big as it can get.

What is the connection between food and fashion? Creation and innovation

Do you cook and if so what and how often?

I only cook when I have to, but It’s usually very good because I follow online recipes. It’s either salads or meat or salmon.

What is your favorite cuisine? Italian cuisine.

What is your favorite Lebanese dish? Kebbeh bel Sanniye.

Every woman who is daring is my muse.

What is your favorite type of chocolate?

What kind of woman wears Jean Louis Sabaji?

Beirut is my...

Milk chocolate.


A woman who wants to stand out.

Are you a dreamer or a realist? Definitely a dreamer.

jeanlouissabaji.com atelierjeanlouissabaji jeanlouissabaji


20 Celebrities in the Kitchen

Vanilla and Raspberry Iced Vacherin

Brought to you by

By Chef Charles Azar Serves 6 Preparation time 90 mins Cooking time 60 mins

INGREDIENTS Meringue • 2 egg whites • 250g caster sugar Pour the egg whites into an electric stand mixer. Add the castor sugar. Combine with a whisk to incorporate the castor sugar. Beat until you obtain a meringue. Scoop the meringue into a piping bag fitted with a plain nozzle. On a Silpat baking mat 40 x 30cm, pipe the meringue into the desired shape. Sprinkle the meringue with silver coloring. Bake at 80°C for 2 hours. Set aside. Raspberry sorbet • 180g sugar • 60g glucose syrup • 200g water • 550g raspberry purée In a saucepan, pour the sugar and glucose syrup. Bring to the boil and cook until the sugar is melted and has a syrupy consistency. Pour the syrup over the raspberry purée and combine well. Pour the preparation into an ice cream maker.


Vanilla ice cream • 200g egg yolks • 200g sugar • 1 vanilla pod • 1L milk Place the vanilla pod and seeds in the milk and bring to the boil. Separate the eggs. Pour the sugar in a thin stream over the egg yolks. Beat the eggs and sugar vigorously until light and fluffy. When the milk starts boiling, pour over the egg yolk mixture and beat with a whisk. Transfer the resulting mixture into the receptacle used to boil the milk. Strain the custard through a Chinois with metal mesh or a fine sieve. Set aside to cool, stirring frequently. When the custard is cold, transfer into the ice cream receptacle.

ASSEMBLY Pipe the vanilla ice cream at the bottom of a mold. Pipe the raspberry sorbet using a piping bag. A few hours later, remove the vacherin from the mold. Place the cake on a plate, place the small decorating meringues. Finish by placing small pieces of silver leaf and pearls on top of the meringues. Decorate the plate with raspberry sauce. Keep in the freezer until ready to serve.







Shop now: barista-espresso.com




22 Chef’s Picks



Photos courtesy of Laurence Mouton





Meet three Michelin-star chef Guy Savoy and discover the delights of French cuisine Mention 'gastronomic cuisine' and he will say that he is a restaurateur who considers his job to be a work-in-progress that contributes to the development of the taste, enjoyment and pleasure of food. Call him an artist and he will tell you that he is an artisan, because his creativity is bound by a set of rules. He will also explain that his values and his regard for terroir have provided firm foundations for him to best express himself through his art. However, rave that his food is the stuff of dreams and he will reply that only those who dream are capable of inspiring dreams in others…

FAVORITE PRODUCTS All of them… because the typicality of French food is its diversity and variety

SIGNATURE DISH ICED POACHED OYSTERS Serves 4 Preparation time 60 mins Cooking time 10 mins

INGREDIENTS • 30 No. 2 oysters • 200ml fresh liquid cream • 5 …gelatin sheets (2 for the oyster cream and 3 for the ¼ L oyster jus) • 2 …carrots • 1 …onion • 1 …lemon • 1 …bouquet garni • … Peppercorns • … Spinach

UTENSILS • 1 …deep frying pan • 1 …f ine sieve or strainer • 1 …bowl • 1 …cooking pot • 1 …whisk • 4 …serving dishes • 1 …mixer


GET TO KNOW THE CHEF Guy Savoy spent his entire childhood in Bourgoin-Jallieu, France with his father, a gardener and mother, a cook. When he turned 15, he decided that he would be “a chef… or nothing at all!” His fate was sealed. His invaluable apprenticeship taught him about both the satisfaction and hardships of his future career. His first steps were taken under the guidance of Louis Marchand, chocolate-maker, in his hometown of BourgoinJallieu. This first teacher was a master of professionalism and humanity, two values that he handed down to his apprentice. Next came the Troisgros brothers, who fascinated Savoy with their elegant technique, which they shared with him. He was then singled out by Claude Vergé, who was on the lookout for “budding talents” and who handed him the reins of La Barrière de Clichy in 1977.

Open the oysters, keeping the juices in a bowl, and remove them from their shells with the point of a knife. Chill 16 oysters, wash the shells and set aside, scraping the shells clean. Warm the cream in a frying pan, whisking well, and add the two presoftened gelatin sheets. Mix with 6 oysters and coat the base of each shell with this cream, then allow to cool. Once the cream has cooled and set in the base of the shell, add one oyster to each shell. Decorate the oysters with finely shredded spinach leaves and arrange slices of carrots, previously boiled in salted water, between them. Mix the oyster juices with the gelatin sheets to obtain a light and even jelly. Whisk it and add the juice of one lemon. Coat the oysters evenly and serve very cold over blanched seaweed.

Aged 27: Guy Savoy opened his first restaurant in Paris and soon achieved recognition on the gastronomic scene. 1994: Guy Savoy opened the restaurant Les Bouquinistes. 1998-1999: Jean-Paul Jaud directed the documentary 'Quatre saisons pour un festin' starring Savoy. 2002: The Michelin Red Guide awarded him his third star. Guy Savoy was voted Chef of the Year by his peers. 2003: Savoy decided to open new restaurants, all designed by Jean-Michel Wilmotte: • L’Atelier Maître Albert, a rotisserie on the Rive Gauche. • Le Chiberta, 20 metres from the Champs-Elysées. 2006: Embarked on a collaboration with Caesars Palace and his son Franck to open a Restaurant Guy Savoy in Las Vegas, the 'twin son' of the restaurant on Rue Troyon. May 2015: Restaurant Guy Savoy moved to la Monnaie de Paris.


24 Step by Step

Roast turkey TWO WAYS

Brought to you by



How often do you get a chance to cook a Christmas meal with expert guidance? Well, more often now with the opening of the Maroun Chedid Cooking Academy. Whether you’re a home cook brushing up on your skills, a kitchen novice or a budding chef, there’s a course for you. Chef Maroun tested out his new, state-ofthe-art kitchen for the very first time for Taste & Flavors and after a lot of chopping, basting and numerous glasses of wine, we soaked up all of his expert know-how to bring you not one, but two turkey recipes with all the trimmings.

Photos by Mario Daou

Top Chef judge Maroun Chedid shows us how to cook a glorious turkey the traditional and Oriental way, and exclusively unveils his new cooking academy for Taste & Flavors


Traditional Turkey Serves 15 Prep/cooking 4 hrs

INGREDIENTS • 5.5 kg turkey • 10g salt • 5g black pepper • 150g mirepoix (100g medium-diced onion, 50g medium-diced carrot, 30g mediumdiced celery, 50g medium-diced leek, 20g garlic clove, 1 rosemary sprig, 1 sage sprig, 4 orange slices) • 5g French thyme • 2g cinnamon sticks • 1g bay leaves • 1g star anise • 150g orange butter (1kg butter, room temperature, 20g sage leaves, 15g orange zest, 10g French thyme leaves, 10g Tabasco, 50ml Grand Marnier, 50ml Red Porto, 10g minced garlic, 150ml orange reduction, 10g salt, 2g white pepper, 10g basil chiffonade leaves) • 160ml white wine • 1000g chicken stock

PREPARATION [1] Season the turkey with salt and black pepper. [2] Put in a roasting pan and fill it with mirepoix, French thyme, cinnamon sticks, bay leaves and star anise from inside and outside. [3] Spread the orange butter all over the turkey. [4] Cross the turkey's legs and tie with kitchen twine. [5] Cook it in a 180°C preheated oven for 45 minutes. Add the wine and cook for 20 minutes. [6] Add the stock and keep cooking it in the oven for 1 hour, basting it every 15 minutes with the stock.





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26 Step by Step

SAUTÉED VEGETABLES • 100ml olive oil • 750g mushroom • 50g garlic • 10g salt • 20g black pepper • 50g French thyme leaves • 150g butter knobs • 500g blanched broccoli • 500g blanched baby marrow • 500g blanched green beans • 400g blanched carrots • 300g blanched romanesco • 300g blanched purple cauliflower • 300g blanched fennel • 500g blanched small baby potatoes • 350g small white onions • 500g sweet potatoes • 30g honey [1] Sauté the mushrooms with olive oil, garlic, salt, pepper and French thyme. [2] Sauté the broccoli with butter, salt and pepper. [3] Sauté each ingredient with butter, salt and pepper. [4] Sauté the potatoes and onions with butter, salt, pepper, rosemary, French thyme and olive oil. [5] Sauté the sweet potatoes with butter, salt and pepper. Spread over honey and bake in the oven for 10 minutes. CARAMEL FOR CHESTNUTS Makes 300g • 50g sugar • 50g brown sugar • 75ml red wine • 35ml Red Porto • 100g veal juice • 6 pcs star anise • 6 pcs cinnamon sticks • 60g butter knobs


[1] Place the sugar and brown sugar in a pan, till you have a caramel. [2] Add red wine, red porto and veal juice, then mix till well incorporated. [3] Add star anise and cinnamon sticks, then boil for 30 minutes. [4] Take off heat, add the butter and mix. CARAMELIZED CHESTNUTS Makes 450g • 400g or 36 chestnuts • 50g caramel for chestnuts • 1g star anise • 1g cinnamon stick Put the chestnuts, caramel, star anise and cinnamon in a pot and cook on low heat for 25 minutes. CHESTNUT SAUCE Makes 1200g • 600g demi-glace • 600g veal jus • 150 ml red wine reduction • 200g chopped caramelized chestnuts • 5g salt • 1g black pepper • 10g truffle paste • 30g cornflour • 50g butter knobs • 10ml truffle oil

[1] Mix veal juice and demi-glace together then put on heat. [2] Add red wine reduction and chestnuts; boil for 20 minutes on low heat. [3] Add truffle cream, salt and black pepper. [4] Thicken with cornflour. [5] Add butter then truffle oil.


Oriental Gravy

Makes 2000g

ORIENTAL CHICKEN STOCK • 3000 ml water • 3g cinnamon powder • 1.5g sweet pepper • 1g cumin powder • 1g caraway powder • 2g mastic • 1g crushed cardamom • 1.5g curcuma • 1g nutmeg • 4 chicken Maggi cubes or 15g chicken powder • 20g cornflour • 50g butter [1] Boil the stock and dissolve the powders. [2] Add all the spices, let it boil and reduce till it becomes 1L. [3] Thicken with cornflour. [4] Add butter.

[1] Wash the American rice in warm water, soak for 10 minutes and drain. [2] Heat the clarified butter or corn oil in a sauce pot. [3] Add minced onions and cook for 10 minutes on low heat till golden. [4] Add ground meat, cook turning frequently on medium heat while breaking up all lumps of meat and allow to cook till water evaporates. [5] Add fried mixed nuts, dry grapes, beef and chicken stock powder, salt and the soaked rice. [6] Stir and cook for 5 to 10 minutes. [7] Add chicken stock, when it all comes to the boil, cover and simmer for 20 minutes till it's cooked.

ORIENTAL RICE • 1kg American rice • 125g clarified butter or corn oil • 1000g minced onions • 500g medium ground beef • 25g fried pistachios • 25g fried almonds • 25g fried pine nuts • 50g dry grapes • 15g beef stock powder • 15g chicken stock powder • 3g salt • 20L Oriental chicken stock tasteandflavors.com

28 Lebanese Cuisine


REVISITED Traditional Middle Eastern cuisine is transformed by the masterful touch of Chef Samaan Hilal at Jnaynet la Crêperie in Jounieh

BEETROOT CARPACCIO Serves 4 Preparation 15 mins Cooking 40 mins

INGREDIENTS • 240g boiled red beetroot • 4 pieces fresh fig • 80g goat cheese crumbled • 20g roasted hazelnut • 40g fresh herb salad • 40g balsamic orange dressing

PREPARATION Heat in a skillet over medium heat. Boil the beetroots until soft and tender. Peel the beets after placing them in cold ice water to help remove the skin. With a mandolin or sharp knife, slice the beets into circles. Lay the slices of beets on the serving plate. Spoon the goat cheese on top of the plate. Put the fresh herbs salad in a bowl and drizzle with the balsamic orange dressing. Add the fresh herb salad on top. Cut the fresh figs into four and place them on the plate. Top with the crushed roasted hazelnuts.



SEA BASS Serves 2 Preparation 20 mins Cooking 60 mins

INGREDIENTS • 8 pieces of sea bass fillet • 1g table salt & white pepper • 20g fresh lemon juice • 20g olive oil • 2g fresh dill Trim each sea bass fillet so they are the same shape, then score the skin, cutting slightly into the flesh. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, and then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown. Flip the fillets over, and then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan. Drizzle the fillets with lemon juice and fresh dill. Lentils de puy salad • 400g boiled lentils de puy • 60g olive oïl • 120g glazed fennel • 6g fresh tarragon, finely chopped • 30g capers • 2g table salt & white pepper • 25g fresh lemon juice Cook the lentil in hot boiling water with a little bit of salt. While the lentils are cooking, toss the fennel in 1 tsp of olive oil; season with salt and pepper and lemon until glazed. Mix the olive oil, fresh lemon juice, fresh tarragon, capers, salt and pepper together. When the lentils are cooked, drain and mix them with the dressing. Capers, tomato and lemon sauce • 20g fresh capers • 30g fresh tomato juice • 30g lemon juice • 60g olive oil • 8g chopped dill • 2g salt & white pepper Place the olive oil into a small saucepan set over medium heat. Finely chop the fresh capers. Add in the chopped dill, lemon juice, olive oil and capers. Cook until reduced, about 2 minutes. Stir in the dill and tomato juice.

PLATING Place the lentil de puy salad on the empty plate. Then place the sea bass fillets on top. Drizzle with the capers, tomato and lemon sauce. Sprinkle a little jeunes de pousses (microgreens). tasteandflavors.com

30 Lebanese Cuisine

CHESTNUT CRÈME BRÛLÉE Serves 2 Preparation 10 mins Cooking 60 mins

INGREDIENTS • 28g sugar • 264g fresh cream • 52g egg yolks • Vanilla bean • 52g chestnut spread • 30g candied chestnuts • Sugar PREPARATION Preheat oven to 90°C. In a small saucepan over medium heat, combine the fresh cream, vanilla, and sugar. Bring to a simmer, remove from heat and cover.


Allow to stand for 15 minutes, then remove vanilla bean. In the container of a blender, add egg yolk. Turn to low speed, and slowly pour in cream mixture and blend until combined. Divide chestnut spread evenly between 4 ramekins. Place ramekins in a baking dish, and fill dish with water until about halfway up the ramekins. Bake until custard is set, about 60 minutes. Carefully remove from oven, allow to cool to room temperature in water; remove from water and refrigerate for at least 1 hour. Top each custard evenly with 1 tablespoon sugar. Broil in until sugar is melted and lightly browned, about 5 minutes. Garnish each ramekin with candied chestnut.

32 Favorite Dishes


Lebanese CHEFS

CHEF ALAN GEAAM Loves roulade of salmon tempura

CHEF CHARLES AZAR Loves pistachio mafroukeh with mohalabiyah cream


CHEF JOE BARZA Loves smoked eggplant with fish tartar


Chefs Alan Geaam, Joe Barza and Charles Azar hosted an unforgettable event at Le Petit Gris, a Parisian-style eatery founded by Makram Rabbath. This event saw Geaam, originally a self-taught talent who currently heads three of Paris’ most reputed restaurants, working alongside Lebanese heavyweights Barza and Azar


ROULADE OF SALMON TEMPURA By Chef Alan Geaam Serves 4 Prep/cooking 45 mins

INGREDIENTS • 800g fresh salmon fillet For tempura paste • 80g sifted flour • 20g panko Japanese breadcrumbs • 50g potato starch • 20g cashews, • 1 teaspoon salt • 1 egg, only the yolk • 150ml sparkling water • Frying oil Cream of guacamole • 2 very mature avocados • 2 ripe avocados • A few sprigs fresh coriander • 1 or 2 limes • 1 small fresh onion • Salt • 1 mango

PREPARATION Cream of guacamole Chop the fresh onion and the coriander leaves. Mix the avocado, add the onion, coriander, juice of one (or 2 to suit to taste) lemon and salt to taste. Place the preparation in a piping bag. Salmon tempura Slice the salmon fillets thick enough to make cubes. Whisk all the ingredients together until a smooth paste is obtained. Allow to rest for 30 minutes to 1 hour in a cool place. Coat the salmon slices and dip into the hot frying oil. Drain when they are golden brown and serve hot. Cut the mango into squares. Arrange a few points of guacamole and insert the salmon cubes. Also arrange two cubes of mango on the plate.



34 Favorite Dishes

SMOKED EGGPLANT WITH FISH TARTAR By Chef Joe Barza Serves 4 Prep/cooking 30 mins

INGREDIENTS Pistachio mafroukeh For the eggplant • 500g grilled eggplant • 50g sesame paste (tahina) • 75g olive oil • 1 clove garlic • 1 egg yolk • Lemon zest • Salt & pepper For the fish • 500g sea bass fillet • 100g sea salt • 25g white sugar

• 25g white bulgur • Pinch of all spice • Pinch of salt • Pinch of marjoram • 2 tbsp olive oil For the sauce • 1 cup bou sfeir (bitter orange peel) • 2 tbsp honey • Cornflour

PREPARATION Combine grilled eggplant with sesame paste, lemon zest, olive oil and garlic until you have a cold emulsion. Then, add the egg yolk and stir well to combine. Season to taste with salt and pepper. Mix sea salt and sugar; then, sprinkle on sea bass fillet. Allow to rest for 30 minutes. Rinse under running water and drain well. Finely chop the sea bass fillet and mix with all other ingredients. To prepare the sauce, bring bou sfeir and honey to the boil and thicken the sauce with cornflour. Adjust taste with salt and pepper. Using a round mold, place the eggplant mix in the bottom, then add the sea bass mix and top with sumac toasted bread. Drizzle sauce on the plate around the dish.

joebarza.com chefjoebarza tasteandflavors.com

Photos by Mario Daou


PISTACHIO MAFROUKEH WITH MOHALABIYAH CREAM By Chef Charles Azar Serves 10 Prep/baking 35 mins

INGREDIENTS Pistachio mafroukeh • 100g ‘ferk knefeh’ (semolina) • 200g sugar • 500g pistachio, grounded • 50g rose water • 50g orange blossom water Mix ferk knefeh with sugar and grounded pistachio. Add the rose and orange blossom water. Continue to mix until the mixture becomes homogenous. Spread the pistachio mafroukeh in a 3mm-thin layer over a plastic wrap. Mohalabiyah • 500g milk • 100g sugar • 20g cornflour • 10g rose water • 10g orange blossom water Add the sugar to the milk and bring to the boil. Mix the cornflour into the remaining milk and add the hot mixture. Stir continuously until the mixture comes to the boil. Then add the rose and orange blossom water and continue to stir until the mixture begins to thicken. Take off the heat when the mixture is thick and pour into a flat container. Allow to cool off and place in the refrigerator. Amareddine jelly • 200g amareddine purée • 4g gelatin Over medium heat, bring amareddine purée to the boil. Add the gelatin. Place in fridge to cool. PREPARATION Place one disc of pistachio mafroukeh in the bottom of a glass. Pour the mohalabiyah over the mafroukeh pistachio. Place second disc of pistachio mafroukeh over the mohalabiyah. Pour the amareddine jelly on top. Decorate with cotton candy ('gazl bannet'), orange blossom petals and roasted 'osmalieh'. Chef.Charles.Azar

charles_azar tasteandflavors.com

36 Gourmet Recipes


Cuisine Make your fine dining a bit more luxurious with three gourmet recipes from top chefs, paired with fine wine

Caviar St. Jacques By Executive Chef Youssef Akiki Burgundy Serves 4 Prep/cooking 25 mins

INGREDIENTS • 100g cauliflower purée • 100g cauliflower chips • 10g basil oil (1 bunch with 100g oil) • 10g caviar Oscietre • 16 pcs coquilles St. Jacques, pan fried

PREPARATION Cook the cauliflower in milk, then drain and mix with some salt, pepper and a bit of fresh cream. Start by heating the pan; season the coquille St. Jacques with salt and pepper, then grill for 2 minutes on each side. Dress your plate by putting the cauliflower purée in round circles, add the coquilles St. Jacques and add the cauliflower chips on top. Mix one bunch of basil with olive oil. Keep it on low heat for 5 minutes, then drain it. Put a few drops of basil oil in between and place the caviar in the middle. Garnish with microgreens. burgundybeirut.com

SERVE WITH... We absolutely need something lively but dry. Caviar and the St. Jacques are delicate, rich and buttery ingredients. For a taste of finesse, I would suggest a zippy flowery champagne Barons de Rothschild Brut would be a very fitting accompaniment with its brioche finish to complement the saltiness of the pearls. Available at Burgundy, 01 999 820 Taste & Flavors | Spring issue 2017

Wine selection by Sandra Gedeon, Group Head Sommelier for Numero 6, La Parrilla and Em Sherif. She was awarded the WSET 3 from the Wine and Spirits Education Trust based in London after a successful degree in Wine Consultancy at l’Université du Vin in France. Follow her journey @SipWithSandra


Stuffed quail with French foie gras, thyme gravy sauce

By Executive Chef Franck Page Phoenicia Hotel Beirut Serves 4 Prep/cooking 1 hr 10 mins

INGREDIENTS • 4 pc boneless quail • 160g minced chicken breast • 50g chicken liver • 60g sliced shallots • 100g sliced fresh mushrooms • 80g duck foie gras half cooked • 80 pc fresh spinach • 1 egg • 180ml cream • 30g butter • 80ml port wine • Salt to taste • 5 spices to taste • Crushed pepper to taste • 30g or 1 pc French black truffle

• 250ml reduced veal gravy sauce • 60g shallots • Fresh thyme to taste • 1 pc garlic cloves • 100 ml olive oil • 120g butter

Season the quail, chicken liver and chicken breast. Melt butter in frying pan. Add in the shallots, mushroom and chicken liver; fry them gently. Once cooked, flambé it with Port wine then leave until cooled down. Prepare stuffing for quail: chop the chicken liver, shallots, mushrooms and chicken breast. Place ingredients in a food processor. Add in seasoning, eggs and cream and pulse until it has a smooth texture. Put stuffing inside quail; add foie gras. Close and shape the quail in buttered aluminum foil. Bake at 160°C for 20 to 25 minutes, then reserve.

• 300g cooked beetroot • 30g butter • 100g honey • 50ml chicken stock • 3g star anise • Salt to taste • White pepper powder to taste • Beetroot purée • Thyme gravy sauce

Place the shallots and the garlic clove in a sauce pan. Cook until a golden brown color. Pour in veal juice and let it rest. Add thyme and allow to infuse the sauce. Strain sauce, butter and season with salt and pepper.

Cut cooked beetroot into cubes. Sauté with butter, honey and star anise. Put into food processor with butter to obtain a smooth purée. Season with salt and white pepper. Cook vegetables in salted water and cool them in ice. Upon serving, gently heat vegetable with butter and bay leaf and season with salt and pepper. phoeniciabeirut.com

SERVE WITH... An elegant oaked buttery Chardonnay, with a long finish. It needs to have both sufficient acidity and a medium intensity on the nose. Meursault Les Criots 2014 Ballot-Millot is your pair of heaven with its semi-rich and creamy texture that will make your meal taste better, while adding to it some toasty flavors. Available at Burgundy, 01 999 820 tasteandflavors.com

38 Gourmet Recipes By Executive Chef Apostolos Dimou Four Seasons Hotel Beirut Serves 4 Preparation 3 mins Marinating 180 mins Cooking 180 mins on very low flame


Whole rabbit roulade with morels mushrooms, winter truffles and caramelized confit shallots

• 1 whole rabbit, front and back legs removed, saddle deboned • 9 tbsp extra-virgin olive oil • 2 small shallots (1 minced, 1 thinly sliced) • 1 medium carrot (half minced, half thinly sliced crosswise) • 1 rib celery (half minced, half thinly sliced crosswise) • 1 tbsp crème fraiche • ½ lob of foie gras • 1 egg yolk • 2 tbsp Caraibe chocolate • Maldon sea salt and freshly ground black pepper, to taste • 1 tsp tomato paste • ¼ cup white wine • 4 black peppercorns • 1 sprig fresh rosemary • 1 sprig fresh thyme • 4 small carrots, halved and steamed • 4 radishes, quartered and steamed • 8 roasted and peeled chestnuts, halved

PREPARATION Debone front and back legs, discarding any connective tissue; reserve bones. Cut remaining meat into ¼" cubes and chill in freezer for 30 minutes. Meanwhile, heat 2 tbsp oil in a small saucepan over medium heat. Add minced shallots, carrots and celery and cook, stirring, until soft for 10 minutes. Remove from heat and set aside. Transfer chilled meat to Thermomix and cook until 60°C. Pulse to grind meat; add minced shallot mixture along with the crème fraiche and egg yolk and process to form a smooth mousse. Season mousse with salt and pepper and set aside. For the jus, heat oven to 425ºC. Set rabbit bones on a rimmed baking sheet and bake, turning once, until golden brown. Remove from oven and set aside. In a saucepan, heat 2 tbsp oil over medium heat. Add sliced shallots, carrots, and celery. Cook while stirring for about 10 minutes until it becomes soft. Add wine and cook while stirring for about 2 minutes until evaporated. Add peppercorns, rosemary, thyme, and reserved rabbit bones. Add enough chicken stock to cover, bring to a simmer. Cook while skimming surface occasionally, for 1 ½ hours. Set a fine strainer over a saucepan. Strain the broth, discarding solids. Heat broth in saucepan over medium heat and reduce by half. Season the taste with salt and few drops of Xeres vinegar, add the Caraibe chocolate to melt. Season rabbit with salt and pepper. Spoon mousse in a 2cm stripe down center of rabbit. Put reserved boneless rabbit meat on top of the mousse. Working from one long end, roll up the rabbit, to form a roll. Starting with the edge closest to the rabbit, around the rabbit to form one long roulade. Transfer rabbit roulade to a long sheet of plastic wrap still attached to the roll; discard the parchment. Roll rabbit tightly in the plastic until several layers have accumulated. Cut plastic wrap and roll rabbit in three more layers of plastic wrap. Using your hands, twist both ends of plastic wrap at the same time to form a tight roulade. Tie one end tightly with kitchen twine. Twist and tighten other end and tie it with kitchen twine. Tie another length of kitchen twine around the middle of the roulade. Vacuum pack the roulade. Add the rabbit roulade and cook into a sous vide water bath for 4 hours on 62°C. Transfer the roulade to a large bowl of ice water and chill for 10 minutes. Drain and remove the plastic wrap. Heat a pan and sear the Rabbit with olive oil, butter, garlic confit and thyme. Cook, turning occasionally, until all sides are brown. Transfer rabbit to a plate and let rest. Cut in round pieces of 150g. Add the caramelized shallots confit, sautés chanterelle mushrooms and moriles, around the plate, blanched Brussels sprouts leafs and add the chocolate sauce.


fourseasons.com/beirut tasteandflavors.com

I would recommend a wine that won’t overpower this delicate dish. Pinot Noir, a mushroom-friendly wine with its acidity and earthy character followed by a fantastic array of red fruits. Reserve Pinot Noir 2012, Domaine Serene from Oregon USA is your pick! Available at Vintage, 01 970 222

Discover the Delicacy of Adon & Myrrh

w w w.adonandmyrrh.com / 01-563413


Elegant AFFAIR

40 Special Occasion


u by

Brought to yo



For your festive meals after dark, kick off the evening with splendid starters from Sofil Catering. Chef George El Kik prepares three sophisticated dishes with a polished presentation for your pre-dinner event


CROUSTADE OF PINTADE WITH FOIE GRAS Makes 5 pcs Prep/baking 30 mins


Makes 35 pcs Prep/baking 30 mins

INGREDIENTS • Comté cheese sliced • 500g Arborio rice • 10g garlic • 100g diced onions • 100g butter • 1 bunch asparagus • 1 preserved lemon • 100g Parmegiano cheese, grated • 100g fresh cream • 1.35kg chicken stock • 1 pc lemon zest • Black pepper

PREPARATION Heat the butter in a sauce pan. Cook and stir onion for 3-4 minutes. Add the garlic, then the rice and a pinch of black pepper. Then add the asparagus cut in small pieces, cook and stir until the rice is highly toasted (around 5 minutes). Pour hot chicken stock into the rice mixture divided into 3 to 4 amounts. Once the liquid is completely absorbed, add the cheese, the fresh cream and then the lemon zest. Once the risotto is ready, put it in a ring (half level). Then add a slice of Comté cheese and fill the rest of the ring with the risotto. Put it in the freezer and once frozen, remove it from the ring and coat it with bread crumbs. Finally, fry it until golden brown and serve hot or warm.

Paté dough • 250g flour • 125g butter • 75g sugar • 5g salt • 2 egg yolks • 50g water Stuffing • 100g foie gras • 200g pintade leg • 2 pcs big mushrooms • 4 leaves green cabbage “savoy” • 1 egg • 200g pintade breast • 50g butter • 50g fresh cream • Salt • White pepper

PREPARATION Prepare the dough by mixing all the ingredients together, put in the fridge for an hour then roll, cut and fold it in a mold of 6cm (diameter). Prepare the mousse by mixing the breast with the salt, then add the butter, egg and the cream. Put it in a piping bag. Cut the foie gras, the mushrooms and the pintade leg in cubes. Start filling the raw dough with the mousse, then place the cubes in it. Finally, put a tube of green cabbage leaves in the center. Bake it in an oven at 190°C for 15 minutes. Can be served hot or warm.


INGREDIENTS • 1 pc yellow zucchini • 1pc green zucchini • 1 pc eggplant • 1 pc carrot • 100g goat cheese • 10g olive oil • Salt • White pepper • 10g pesto sauce Parmesan biscuit • 100g flour • 100g butter • 25g parmesan powder • 1 egg • 1 pinch cayenne pepper

PREPARATION First, prepare the biscuit by mixing the butter. Add the flour, the egg, the parmesan and a pinch of cayenne pepper. Put it in the fridge for 1 hour, then roll it and cut it according to the size you want and bake in the oven at 190°C for around 10 minutes. Mix the goat cheese with olive oil. Cut half of the vegetables in slices and mix them with a little bit of olive oil, salt and pepper and finally grill them in a pan (or on an electric grill). Cut the other half of the vegetables in brunoises. Mix them with the goat cheese. Spread the cheese on the cooked parmesan biscuit, then roll the vegetables (after mixing them with pesto sauce) until the goat cheese covers the biscuit. Put it in a hot oven at 180°C for 3 to 4 minutes. Can be served warm or cold. sofil-catering.com tasteandflavors.com

Foodie Network 42 Insta Star


"When I started my blog, I had one simple idea; sharing my passion with whoever was interested. CravingsInLebanon is a mix between food and cooking, sweet and salty, successes and failures. I also share a lot of recipes on my online website and on my Instagram stories. My passion for cooking came with age, starting with my addiction to salty food which made me want to try to copy many dishes that I used to love. Hard work has enabled me to accomplish goal after goal and here I am, with CravingsInLebanon."

KEBBEH BI KESHEK Serves 4 Prep/cooking 45 mins

INGREDIENTS • 1 ½ glass keshek powder • 16 empty kebbeh balls frozen (Irap) • 6 glasses water • 1 big onion • 15 garlic cloves • Pinch of salt • 2 tbsp vegetable oil

PREPARATION • Peel the onion and dice it. • Peel the garlic and mash 5-6 of them with salt, and thinly slice the others. • In a pan, fry the onion with a pinch of salt for 2-3 minutes, then add all of the garlic. • Give it two more minutes before adding the keshek powder. • Cook the keshek until golden, no more than a minute, then pour in the water, mixing continuously till it boils (high flame). • Add the kebbeh, reduce the heat and simmer without covering for 5-10 minutes more. • You can serve this dish with saj or markouk bread. tasteandflavors.com



44 From the Land


This power-packed mega-grain is back, but what do you really know about it?

Dominique Anid is the health and nutrition specialist of the Food Heritage Foundation, a Lebanese non-profit organization that aims to preserve, document and revive Lebanon's traditional heritage.


Freekeh is young wheat that is harvested approximately one and a half months before it matures, between April and May, while the wheat is still green and milky. An ancient grain that was discovered in the Middle East around 2300 B.C., it has been consumed there as a staple for centuries. The word freekeh comes from the Arabic verb 'farakah' meaning to rub and refers to a step in freekeh production when the wheat grains are rubbed to remove their shell. When harvested, freekeh is tied into piles and left to dry in the sun for 3-4 hours. The piles are then roasted over an open wood or charcoal fire, on the ground, for 10-15 minutes and then stored in the shade for a couple of days. Straw and chaff that were burned during this process are rubbed off and the grain is left to dry for 45 days. The final product is a firm chewy grain with a smoky flavor loaded with nutritional benefits.


Freekeh is commonly cooked as a stew with meat or chicken, especially in villages. Less commonly cooked in the cities, it is seen as a special and rich dish served at fancy buffets and weddings.

Chicken freekeh

Freekeh salad Little sunny kitchen

Meat freekeh

Many chefs are now using freekeh to create fresh, healthy salads.

1 serving = 1 plate 650 calories / serving

INGREDIENTS 1 serving = 1 plate 650 calories / serving

INGREDIENTS • 2 cups freekeh • ½ kg lamb or beef meat cubes • 100g mixed nuts (almonds, pine nuts, cashews) • 1 medium onion, finely chopped • 1 cup vegetable oil • 3 bay leaves • 1 tsp cloves • 1 tsp black pepper • 1 tsp allspice • 1 tsp salt PREPARATION Clean the freekeh under running cold water and watch for stones or debris. Soak freekeh in cold water for 1 hour and drain it well. Cooking the meat Stir-fry the meat in a pressure cooker for 10 minutes and add to it ½ cup of vegetable oil, ½ tsp of salt, the chopped onion, bay leaves and cloves. Add 750ml water and cook the meat in the pressure cooker for 50 minutes. Separate the meat from the meat broth and put them both aside for later use. Cooking the freekeh Place ½ cup vegetable oil in a skillet with the freekeh and stir-fry until all the grains are coated in oil. Pour 3 cups of the meat broth on the freekeh, add the rest of the spices and cover the skillet. Let it simmer for 25 minutes until the liquid has been absorbed (the freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer). Stir fry the mixed nuts. Serve the freekeh on a large plate and place the meat chunks on top. Scatter the nuts over the plate.

• 2 cups freekeh • 1 chicken • 100g mixed nuts (almonds, pine nuts, cashews) • 1 cup vegetable oil • 1 large onion, halved • 1 cinnamon stick • 3 bay leaves • 1 tsp 7 spices • 1 tsp black pepper • 1 tsp salt

PREPARATION Clean the freekeh under running cold water and watch for stones or debris. Soak the freekeh in cold water for 1 hour and drain it well. Cooking the chicken Place chicken in a large pot with onion, bay leaves, cinnamon stick and pepper. Add water to cover. Cover pot and bring to the boil; reduce heat to a gentle boil and cook for 90 minutes. Remove chicken and save the chicken broth for later use. Separate the chicken meat from bones and coat the chicken with vegetable oil for roasting in the oven. Roast the chicken in the oven until it becomes reddish. Cooking the freekeh Place ½ cup vegetable oil in a skillet with the freekeh and stir-fry until all the grains are coated in oil. Pour 3 cups of the chicken broth on the freekeh, add the rest of the spices and cover the skillet. Let it simmer for 25 minutes until the liquid has been absorbed (the freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer). Stir fry the mixed nuts. Serve the freekeh on a large plate and place the chicken pieces on top. Scatter the nuts over the plate.

Serves 5 1 serving = 1 plate 140 calories / serving

INGREDIENTS • 350g freekeh • 100g tomato • 100g cucumber • 100g sweet pepper • 20g green onion • 20g radish • ½ bunch coriander • 20g pomegranate For the sauce • 1 lemon (squeezed) • 2 garlic cloves • 1 tsp salt • ½ tsp pepper • 50ml olive oil

PREPARATION Clean the freekeh under running cold water and watch for stones or debris. Soak the Freekeh in warm water for 1 hour and drain it well before using it. Clean and dice all the vegetables. Chop the coriander. Mix all the vegetables and freekeh in a bowl, then add the sauce. food-heritage.org foodheritage foodheritagefoundation


46 Drinks



REMEMBER THE MAINE Similar to a Sazerac in its use of Absinthe, but that's where the similarities end. Neverthless, this is an elegant cocktail that derives its name from the USS Maine that sank in Havana Harbour in 1898.


INGREDIENTS • 50ml Rye/Bourbon whisky • 25ml sweet vermouth • 12.5ml cherry liqueur • Bar spoon Absinthe PREPARATION Stir with ice. Strain into a chilled rocks glass. Garnish with a orange zest.

THE SCOFFLAW This cocktail made its debut in 1924 at Harry's Bar in Paris. The word Scofflaw was used to describe those who clandestinely sipped spirits throughout prohibition.

INGREDIENTS • 50ml Rye/Bourbon whisky • 25ml dry vermouth • 7.5ml lemon juice • 12.5ml grenadine • 02 dashes orange bitters PREPARATION Shake with ice. Strain into a cocktail glass. Garnish with an orange twist.


Master mixoligist of Phoenicia Hotel Beirut, Olson Pereira, breathes new life into four traditional whisky concoctions and makes them uniquely his own

Brought to you by


NEW YORK SOUR This drink was created in 1880s by a bartender in Chicago and was originally called Continental Sour, later called Southern Whisky Sour before coining the name the New York Sour.

BLOOD AND SAND In 1922 Rudolph Valentino starred in the movie 'Blood and Sand', a movie that shortly before his death, he declared as the part he liked the best. It is unknown who actually created the recipe for Blood and Sand, but its first appearance seems to be in 'The Savoy Cocktail Book' by Harry Cradock in 1930.

INGREDIENTS INGREDIENTS • 25ml blended Scotch whisky • 25ml sweet vermouth • 25ml Cherry Heering • 25ml fresh orange juice PREPARATION Shake with ice. Strain into a cocktail glass. Garnish with an orange twist.

• 50ml Rye/Bourbon whisky • 25ml fresh lemon juice • 15ml simple syrup • Egg white(optional) • Float of red wine

PREPARATION Shake all the ingredients except red wine with ice. Strain into an old fashioned sour glass and layer the red wine. Spritz with lemon peel and discard peel. Garnish with orange wheel.


48 Drinks

Champagne WISHES

Create the drinks you’ll be serving for your next big shindig from top bartenders at Sapa in Beirut

Ruba INGREDIENTS • 40ml blend of white and spiced rum • 20ml rhubarb purée • 10ml orange spritz syrup • 25ml lemon juice • Top it with Moet & Chandon Brut


PREPARATION Pour all ingredients except sparkling wine, into a mixing glass, stir it well then strain it in a special wine glass with some ice cubes. Top it with sparkling wine. Use grapefruit zest to give it a good aroma and garnish with a dehydrated orange.

Amarillo Fizz INGREDIENTS • 35ml Ketel One vodka • 25ml elderflower liqueur • Half a lime, squeezed • Top it with Moët & Chandon Ice Impérial

PREPARATION Put all ingredients in a special wine glass, add some ice and top it with sparkling wine. Garnish with some edible flowers or twist a lime wheel.


01 351400

50 Wine

The best matches for seafood, meat and roasts for your winter-warming meals with winemaker James Palgé from Château Ksara "It gives me immense pleasure to introduce these wines, which have been at the forefront of our success over the past quarter of a century. I am a Bordeaux man and before coming to Château Ksara, I was at Château Prieure Lichine in Margaux. To me, that was god’s country and to be honest I never expected to be so amazed by the wine-making opportunities in Lebanon. I have invested a significant portion of my life in this wonderful and historic winery and the magnificent Bekaa Valley."



An outstanding example of a Lebanese varietal Chardonnay that's defined by great fruit, an intensity of flavors, high acidity and a full body rounded with excellent weight and a pleasant creamy texture. Pairs well with seafood, white meats and salads.

A premium varietal, made with grapes from Château Ksara’s most prized plots of land in the Western Bekaa. This wine has pronounced flavors of black cherries, plum, menthol and black olives. Perfect for most red meat dishes and roasts.

LE SOUVERAIN A wine that is the pinnacle of Chateau Ksara’s excellence, Le Souverain, which is restricted to less than 10,000 bottles each year, was first introduced in 2007 to celebrate the winery’s 150th birthday. Le Souverain typically has deep and distinct flavors of black fruit, red fruit and an array of spices, dried fruit, herbal and herbaceous notes. Pairs well with most red meat dishes and roasts. tasteandflavors.com

CHÂTEAU A Bordeaux blend with Bekaa Valley power and concentration. Made with Cabernet Sauvignon, Merlot, and Petit Verdot, this wine has pronounced flavors of red fruit, especially cherry and plum, but also blackberry and bramble along with white pepper and eucalyptus. This wine is perfect for most red meat dishes and roasts.


CUVÉE DU TROISIÈME MILLÉNAIRE A wine introduced by Chateau Ksara to celebrate the third Millennium, Cuvée du Troisième Millénaire is a blend of Petit Verdot, Cabernet Sauvignon and Cabernet Franc. The pronounced flavors of black and red fruit, such as blackcurrant, plum and red cherry, as well as menthol, bell pepper, blackcurrant leaf and lavender are perfect for most red meat dishes and roasts.

52 On the Market




DINGLE VODKA Dingle Distillery Vodka is most unusual in being quintuple distilled. There’s just a touch of sweetness and creamy texture that takes a lot of people by surprise.

The second expression of Dom Perignon style is an explosion of intensity, a projection into the future. USD 380


USD 44

MCIII is a bold assemblage of wines aged in three different wine universes (metal, wood and glass). USD 495

ELIT NIGHT EDITION The bottle comes in an elegant black matte version of the elit® bottle, which is modeled after the ultra-luxury vodka’s unique freeze-filtration stage.

MOET ICE IMPERIAL BLANC Moet Ice Imperial Brut has been specifically designed to be drunk on Ice. When the blends meet the “Ice” their intensity finds its own exceptional and long lasting balance for a pure moment of pleasure. USD 80

USD 80

MUMM CORDON ROUGE Mumm Cordon Rouge embodies the G.H. Mumm house style of freshness, intensity and elegance from the quality of the Pinot noir and Chardonnay in the blend. USD 60


STOLI GOLD The vodka that established the super-premium category in 1989 refreshes its bottle, label and production process as a Single Estate Alpha Spirit. USD 22


DRINK BY THE DRAM CHIVAS REGAL ULTIS BLENDED MALT Capturing the true essence of Chivas Regal, Chivas Regal Ultis uses only five of Chivas Regal’s most precious, signature single malts from Speyside, Scotland. USD 246.36 TTC

BARR ANN 10 YEAR OLD 1803 SINGLE MALT A lustrous, warm, mid-gold color with aromas of vanilla, white chocolate and caramel on the palate. USD 95

Master Distiller Richard Paterson selected a range of differently aged malts matured in a mixture of French wine casks, Madeira drums, sherry butts, Marsala barrels, port pipes and bourbon barrels from Kentucky.

CHIVAS REGAL MIZUNARA Inspired by Japan, Chivas Regal Mizunara is a unique signature blend and the world’s first Scotch whisky to be finished in Japanese Mizunara oak cask.


USD 227.3

USD 58.21 TTC



The flagship single malt from Taiwan's Kavalan. Only operating since 2005 they have wowed the world with their young but full flavored whisky, concentrating on their signature flavors of tropical fruit.

The sweet peat fire flavors come through, then some peppery notes and juicy fleshy fruits, followed by ripe vanilla and ending on a subtle warm spiciness. USD 275

USD 71.3



Experiment #3 Aged 21 years then finished in ice-wine casks from Canada for a luscious sweetness. USD 280

The product of two distilleries (Yoichi and Miyagikyo), The Nikka 12 is a well-balanced blend. There's green-apple freshness, rich fruitcake spiciness, butterscotch and some green-peppercorn punch. USD 110

NOMAD OUTLAND WHISKY A collaboration between sherry producer González Byass and Whyte & Mackay master blender Richard Paterson. USD 42

KILCHOMAN MACHIR BAY A vatting of whisky matured in first-fill bourbon casks for around six years, married and then finished in oloroso sherry butts before bottling. USD 63.3


54 On the Market



HILLSTOWN BREWERY, THE GOATS BUTT - WHEAT BEER A Hefeweizen style wheat beer with rye to add a little spicy note. The beer is packed with beautiful fruit flavors. USD 6

MOURNE MOUNTAINS BREWERY, EAST COAST IPA This lager is based on the German style 'Labourers Pilsner', a balancing act of malts and hops where neither beats the other. USD 4



The predominant hop used gives a distinctive pink grapefruit aroma that jumps out of the glass and also gives a long citrus and tropical fruit finish.

The Long Meadow Blossum Burst is a crisp, sparkling craft cider bubbling with notes of sweet orchard fruit giving it a persistent, rich zest.




DAZZLING DIGESTIFS RUBY BLUE, CHILI PEPPER LIQUEUR This fiery chilli Infusion will enliven the senses with warming spice and seductive sweetness. Made with whole fresh chilli peppers. USD 23

MONKEY 47 A handcrafted gin from Germany mixing 47 unusual botanicals ingredients hand-picked from India and the Black Forest, with a touch of British traditions. USD 38.21 TTC


BERTHAS REVENGE, IRISH MILK GIN Whey alcohol from the local dairy farmers in Cork, together with natural well water and an interesting mix of locally foraged and grown botanicals is used to create the taste. USD 50

MERRYS IRISH CREAM, SALTED CARAMEL A well-balanced blend of creamy toffee and vanilla followed by a seductively sea salted caramel. USD 20

56 On the Market



BAN POITIN Poitín is a clear under ground spirit native to Ireland. Pre-cursor to modern day whiskey. Poitín is to Irish Whiskey, what Mezcal is to Tequila. Bán’s a heady mix of potato, malted barley and sugar beet. USD 49

KAH TEQUILA BLANCO The word KAH translates to “life” in the ancient Mayan language. Contains intense sweet notes of the cooked agave, followed by a spicy white peppery punch. USD 45


JOSE CUERVO RESERVA DE LA FAMILIA EXTRA AÑEJO TEQUILA Aged for at least three years in oak, this is spicy, toasty and rich. USD 163.3

HENNESSY PARADIS Paradis opens the gates of a refined and elegant dimension unique in the cognac universe. A blend of eaux de vies aged for up to 100 years in French oak casks. USD 904




6:54 PM

58 Great Escape Chocolate Travel

IN SEARCH of the

sweet life

Grand-Place, Brussels

by Amy E. Robertson



SEE Brussels is the capital of both Belgium and its chocolate industry. Much of the city is modern, but its old-world squares, Grand-Place and Place du Grand Sablon, are key stops on a chocolate-focused itinerary. A stone’s throw from the Grand Place is the 320-year-old Museum of Cocoa and Chocolate, tracing the history of cocoa from its Mayan origins to modern-day production in the Ivory Coast. In addition to the standard five-euro visit, the museum offers a €150 tour gourmand of the historical center of Brussels, with an emphasis on chocolate. mucc.be The Grand Sablon is a quaint square dotted by antique shops, and Brussel’s epicenter of chocolate, with one chocolatier after another. Outside of the city center, the popular Concept Chocolate offers tours of its factory, which can be combined with workshops as well as wine or beer tastings. conceptchocolate.eu


With more than 2,000 chocolate shops in Belgium, it’s hard to choose just a few. Global brands include Callebaut, Cote d'Or, Guylian, Leonidas and Neuhaus, but Bruxellois tend to prefer artisanal chocolates. A few to sample are: Mary – this 98-year-old chocolatier is a favorite of the Belgian royal family, and its branch in the glittering Galerie de la Reine is right next to the Grand-Place. mary.be Wittamer – with a branch at the Grand Sablon, this century-old family-owned chocolatier enchants both locals and tourists with its heritage recipes. wittamer.com



Pierre Marcolini

Hotel Amigo

Alex & Alex –not far from the Grand Sablon, this café pairs Champagne with chocolates made by Frederic Blondeel, considered by many as some of the best in the city. alex-alex.eu / frederic-blondeel.be Pierre Marcolini – head to the two-story flagship store at the Grand Sablon and be sure to try one of the single-origin Grand Cru chocolate bars. eu.marcolini.com

STAY Guests at the centrally-located, five-star Hotel Amigo will find Galler chocolates in their rooms, and a Chocolate Afternoon Tea created by the famed Pierre Marcolini in the hotel bar. roccofortehotels.com, doubles from $335. Alternative: The comfortable Hotel Marivaux offers a “chocolate weekend” package: one night for two including breakfast and a three-course dinner, a hot chocolate welcome drink, a chocolate surprise in the room, and two tickets to the Museum of Cocoa and Chocolate, all for $190. hotelmarivaux.be

SEE The chocolate market in Paris is dominated by artisanal chocolatiers, creating delicious bonbons (filled chocolates), tablettes (bars) and truffes (truffles). Create alongside the masters at the workshops at the Concorde branch of Edwart Chocolatier, where chocolate enthusiasts are taught simple recipes that can be recreated at home. Edwart won an award for creativity at the Paris Salon du Chocolat with its Praline au Curry Madras, and the workshop teaches how to use imaginative ingredients such as truffle or eucalyptus. edwart.fr

Patrick Roger – A designated MOF, or Meilleur Ouvrier de France (the highest rank for a French chocolatier), Roger does not disappoint. Tell shop staff your palate preferences (fruity? spicy? smoky?) and they will guide you to the perfect piece of chocolate. patrickroger.com Jean-Charles Rouchoux – Seek out Rouchoux’s sole boutique to try his impeccable bonbons, as well as whimsical horses, hedgehogs, the Eiffel Tower and tiny toddlers, all crafted out of the finest chocolate. jcrochoux.com Patrice Chapon – A Paris “must”, Chapon is famed not only for his flawless bonbons, but also for his chocolate mousse bar, where guests can choose between five varieties of silky single-origin mousse. chocolat-chapon.com


Workshops for both kids and adults are also offered at Choco-Story. This threepart museum starts with the history of cocoa in the Americas, arrives at the introduction of chocolate in Europe and its modern manufacture, then ends with an all-you-can-eat tasting. Special Christmasthemed workshops run in December. museeduchocolat.fr

Where else to stay than the Hotel Paris Bastille Boutet, a former chocolate factory converted into luxury hotel in the 11th arrondissement. True to its chocolatier roots, the spa offers treatments with organic cocoa oil, and luxe hot chocolate is served at the bar. sofitel.com Doubles from $300.

The website ChocoParis is chock-full of resources for the chocolate lover, with comprehensive listings of chocolate shops by arrondissement, three “do-it-yourself” chocolate walks, and a list of chocolatemaking classes around the city. chocoparis.com

Alternative: With over two dozen chocolatiers and patisseries in the 6th arrondissement, Saint-Germain-des-Prés is the city’s unofficial cocoa capital. Three-star Hotel La Perle is a beloved budget-friendly choice in the neighborhood, with cozy rooms and attentive staff. hotel-paris-laperle.com Doubles from $160.

EAT Jean-Paul Hévin – Considered one of Paris’s finest chocolatiers, Hévin is renowned for both quality and creativity (chocolates filled with goat cheese ganache, anyone?). Head to the branch on Rue St-Honoré for a cup of his legendary hot chocolate. jeanpaulhevin.com

Patrick Roger

Musée du chocolat

Hotel Paris Bastille Boute


60 Great Escape Chocolate Travel


ZURICH, SWITZERLAND SEE Swiss innovator François-Louis Cailler founded the first mechanized chocolate production facility; Jean Neuhaus created the first filled chocolates; Rodolphe Lindt developed the “conching” technique that makes chocolate so smooth; Daniel Peter was the first to successfully combine milk with cocoa, leading to Switzerland’s signature milk chocolate. To learn more about Swiss chocolate history, take a daytrip to the Maison Cailler chocolate factory at Broc, where you can learn about the chocolate-making process as well as attend an atelier. cailler.ch Back in town, Nopra Chocolate offers both workshops and chocolate-themed tours. During the holidays, tours explore the Christmas markets, and tastings at local shops are always part of the experience. noprachocolate.com

Confiserie Sprüngli

Maison Cailler


Confiserie Sprüngli – Dating to 1839, Sprüngli is a sixth-generation family chocolatier with 25 outlets in Switzerland (and one in Dubai). Head to their tea house on Paradeplatz and try a slice of rich truffle cake. spruengli.ch Läderach – Founded in 1962, Läderach quickly became one of Switzerland’s premier chocolatemakers, now with more than 50 boutiques. At its shop on Bahnhofstrasse, Zurich’s main street, visitors can watch as pralines and FrischSchoggi (chocolate bark) are made. laederach.com Conditorei Péclard im Schober – This traditional café in the heart of Zurich’s old town is the place to go for a cup of rich hot chocolate. Accompany it with a slice of chocolate mousse cake, or pick up some truffles to snack on later. conditoreischober.ch Vollenweider – Competing with Sprüngli as a local favorite, Vollenweider offers both pastries and chocolates, the latter made with all organic ingredients. The Grand Cru chocolates are made with single-origin cocoa, enhanced by vanilla bourbon from Madagascar. vollenweiderchocolatier.ch

STAY The ultimate in luxury, Baur au Lac is set in its own private park in the heart of Zurich, and boasts spacious rooms, butlers, and limousines. Its Chocoholic package includes a box of housemade chocolates, a white chocolate martini at the bar, a five-course dinner at its Michelinstarred restaurant with a special chocolate dessert, hot chocolate with shortbread biscuits for turndown service, and an exclusive winetasting accompanied by chocolate. Doubles from $850; Two-night Chocoholic package $3,053 for two persons. bauraulac.ch Alternative: Hotel Adler offers one of the best values in Zurich’s old town, with comfortable rooms and a country-house ambience. Doubles from $218. hotel-adler.ch

Patrick Roger

DID YOU KNOW? Cocoa was brought to Europe by New World explorers in the early 1600s, consumed in the form of spiced hot cocoa. Chocolate confections were created in the late 1800s, and were quickly and wholeheartedly embraced. Belgium alone produces more than 172,000 tons of chocolate annually, while the average Swiss consumes a whopping 23 pounds of chocolate per year. Chocolate in Switzerland is renowned for being milk and smooth, and is typically sweeter than that of France and Belgium, while French chocolates are typically darker and less sweet than their Belgian cousins.

62 Chef’s Picks



Christophe Adam’s biography could be seen as a steady progression toward an impassioned gourmet discovery… The pastry chef behind the creative creations of Eclair de Génie shares his passion with Beirut GET TO KNOW THE CHEF Inspired by pastry from the age of 16, Adam's story is one of a quietly successful young man who created a line of pastries at the patisserie Legrand in Quimper, in his native region of Cornouaille, France when he'd just left school. Two years later, he went to London to work in the renowned Gavroche studio, the first three Michelin stars restaurant outside of France, where he developed his creative flair, the absolute requirement for upscale gastronomy. In 1996 he began working at Fauchon, just before the departure of Pierre Hermé. Adam’s energy gave the patisserie section of ‘Maison Madeleine’, a luxury house on Place de la Madeleine in Paris, an incredible boost. He became head pastry chef in 2001, marking the beginning of the creation of his legendary éclairs. After 15 years as head pastry chef, executive chef and then creative director, Adam left Fauchon and, in 2012, he opened a new pastry concept, L’Eclair de Génie, in the famous trendy Parisian place 'Le Marais'. With ten shops in Paris, L’Eclair de Génie continues its international development with the opening of new shops in Japan, Hong Kong, Italy, Moscow, Vancouver and soon in Doha and Georgia.






1 VANILLA A sweet flavor which allows us to travel far away.

SIGNATURE DISH N°1 ECLAIR CARAMEL Makes 10 eclairs of 11cm Prep/cooking 3 hrs 30 mins


2 CARAMEL It reminds me of my origins, my native Concarneau in the West of France - the sea, the sand in the shoes, the snacks or the pancakes we ate when we came back from fishing, always with caramel of course. I love this flavor.

3 LEMON YUZU I’m fond of Asia and I like this citrus fruit.

• 250g puff pastry • 450g caramel cream • 350g caramel-fondant • 10g chocolate pearls • 10g chocolate fine granules • QS bronze glittering pigment Puff pastry • 160g milk • 160g water • 160g unsalted butter • 6g granulated sugar • 4g salt • 8g liquid vanilla • 160g flour type55 • 280g whole eggs Caramel cream • 90g granulated sugar • 56g unsalted butter • 175g mascarpone • 115g whipping cream 35% fat • 1g gelatin powder • 7g water • A pinch of sea salt Caramel-fondant • 30g granulated sugar • 55g whipping cream 35% fat • 20g glucose • 5g slightly salted butter • 240g white fondant

PREPARATION Puff pastry Heat up the milk, water, salt, butter, sugar and liquid vanilla together. When boiling, add the flour all at once and, off the heat, stir vigorously with a spatula until the dough comes away from the sides. With a flat whisk,

'emulsify' this dough by pouring in the eggs gradually. The result should be smooth and homogeneous. Poach the 11cm-long eclairs. Fro baking in deck oven: 185°C at the floor and 165°C at the vault. 20 mins exhaust closed, then 30 mins exhaust opened. If baking in convection oven: switch on the oven to 250°C, turn it off, then bake the eclairs. Switch on the oven to 160° when the choux pastry has puffed (between 12 and 16 mins). Caramel cream Place the gelatin into water for at least 5 mins. Cook the granulated sugar until a brown caramel. Deglaze the pan with hot cream. Add butter and sea salt. Cool to 50°C, then add gelatin. Gradually pour the caramel to 45°C on the mascarpone and blend with whisk. Pour into a bowl. Leave for at least 2 hours in the fridge before final arrangement. Caramel-fondant Cook sugar and glucose into brown caramel. Deglaze the pan with hot cream. Bake at 109°C. Add salted butter and blend. Pour into a bowl and allow to cool down. Blend the caramel while still warm into the fondant slightly heated up with a spatula. Process steps and presentation Start with caramel cream. Refrigerate. Make puff pastry, shape the 11 cm-long eclairs with a pastry bag, bake them. Make caramel fondant. Set aside. In a closed container, put chocolate pearls and granules and bronze glittering pigment. Shake to homogeneously 'coat' the pearls with the powder. Fill the eclair with caramel cream, then dip into the caramel fondant heating it up until it reaches the correct fluidity. Sprinkle immediately with bronze chocolate pearls and granules.


64 Quick & Easy

Chocolate THE


Blissfully decadent and delicious, handmade truffles from awardwinning chef, Pierre Abi Hayla, of Le Noir Atelier du Chocolat are the perfect luxurious treat to gift or polish off on your own with a good Scotch







66 Quick & Easy

My truffle single malt is a best seller, especially over the holidays. Try it with The Balvenie Caribbean Cask 14 Year Old Single Malt

TRUFFLE SINGLE MALT Makes 75 pcs Preparation time 30 mins Cristalization 2 hrs

INGREDIENTS • 430g cream • 60g honey • 540g dark chocolate • 35g single malt whisky • 90g butter PREPARATION Boil the cream with the honey. Add the boiled cream to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and finish by adding the whisky while mixing well.

lenoirchocolat.com lenoirchocolat




Makes 120 pcs Preparation time 30 mins Cristalization 2 hrs

Makes 90 pcs Preparation time 30 mins Cristalization 2 hrs

INGREDIENTS • 500g cream • 700g dark chocolate • 90g corn syrup • 50g Grand Marnier • 100g orange candy

PREPARATION Boil the cream with the corn syrup; add the boiled cream to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and then the Grand Marnier while mixing well and finish by adding the orange candy diced.

INGREDIENTS • 180g fresh raspberries • 50g corn syrup • 750g milk chocolate • 100g butter • 20g raspberry liqueur

PREPARATION Boil the raspberries with the corn syrup, add the boiled mix to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and finish by adding the raspberry liqueur while mixing well.

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68 Quick & Easy


Launched at

Sweetening ties to their Armenian roots, Aline Kamakian of Mayrig and Batchig restaurants and Chef Pierre Abi Hayla revisit an age old delicacy of Armenian liqueur chocolate truffles ARARAT COGNAC TRUFFLE Makes 75 pcs Preparation time 30 mins Cristalization 2 hrs

INGREDIENTS • 300g cream • 750g chocolate • 50g honey • 70g Ararat cognac

PREPARATION Boil the cream with the honey; add the boiled cream to the chopped chocolate. When the ganache will reach a temperature of 3540°C, add the butter and finish by adding the cognac while mixing well.

SOUR CHERRY LIQUEUR TRUFFLE Makes 20 pcs Preparation time 30 mins Cristalization 2hrs

INGREDIENTS • 20 whole sour cherry (dipped in liqueur) ‘fishneh’ • 120g dark chocolate • 90g cream • 20g butter

PREPARATION Boil the cream and add it to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and mix well. Let the ganache crystalize well around 12 hours. Roll the whole cherries in the ganache (12g of ganache for each cherry). tasteandflavors.com



Advertorial 69

WITH CHRISTMAS RIGHT AROUND THE CORNER, EVERYONE IS CRAVING FESTIVE TREATS. BARTARTINE, HOME TO HEARTY FOOD & ARTISANAL FRENCH BREAD & PASTRIES, HAS JUST THE THING WITH THEIR SEASONAL DELIGHTS Created by Executive Chef Joseph Boutros, their dedication to traditional recipes and the finest ingredients is sure to result in the best bakes possible. Drawing on his two decades of experience in the restaurant industry, he likes to create distinct flavor combinations that celebrate a revisited local cuisine. On the Christmas menu is a sweet and savory mix, perfect for winter parties or just as an indulgence on a cold day. Here’s what to expect:


(pronounced Shto-len) Stollen is a traditional German bread made specially at Christmas time. Tartine bakery Stollen is a rich, sweet bread filled with rum-soaked dried fruits, sultanas, toasted almonds, candied orange and a homemade artisanal almond marzipan. It’s an amazing treat to have anytime of the day.

Christmas Bread Basket This basket offering freshly baked goodies that will make the perfect accompaniment to your festive celebrations! It includes fougasse bread with thyme, traditional bread with cheese, and traditional bread with olives, poppy seed bread, sesame seed bread, rye bread, multicereal bread and country walnut bread. Also on offer will be their Bûche de Noêl, a classic that every Christmas must have, and their famous artisanal Galette des Rois, a puff pastry cake, usually filled with almond frangipane cream and fruits.

Mont Blanc This soft and sweet chestnut festive dessert is made of a delicious base of Tartine bakery chocolate tart shell, filled with a carefully crafted mix of puréed chestnuts and whipped cream, with a meringue tucked inside. This dessert will be available in mini tarts or large tart serving up to 10 people.

BarTartin’s Christmas specials will be available from December 4 - January 3


70 Dessert



What better way to sneak in that 5 o'clock cocktail than by pouring into a scrumptious sweet

Trendy chocolate, pan-fried pears flambĂŠ with cognac

By Nicolas Audi Makes 2 desserts 4.5cm high 18cm in diameter



INGREDIENTS MACADEMIA BROWNIE • 40g egg yolks • 10g caster sugar • 100g dark chocolate 66 % • 90g butter • 70g egg whites • 10g caster sugar • 25g flour • 35g chopped macademia nuts In a mixer, beat the yolks with the first amount of sugar to a sabayon texture. Mix the melted chocolate and the softened butter. Whisk the egg whites with the second quantity of caster sugar. Mix the sabayon and the chocolate and butter mixture, then add the whipped egg whites and the flour. Place in 16cm diameter circle and sprinkle with chopped macademia nuts. Cook in a convection oven at 175ºC for about 18 minutes. CRÈME BRULÉE VANILLE COGNAC • 190g whipping cream UHT • 50g whole eggs • 20g eggs yolk • 35g caster sugar • ½ vanilla pod • 4g gelatin • 22g cognac Make a custard with the cream, eggs, egg yolks, caster sugar and vanilla pod, and cook to 84ºC. Allow to cool and then add the cognac and gelatin. Place in 16cm circle film or flexipan disc molds. Place in freezer. DARK AND MILK CHOCOLATE MOUSSE • 120g egg yolk • 40g water • 160g sugar • 150g milk chocolate 45% • 300g dark chocolate 70% • 900g whipped cream Make a bomb mixture. In saucepan, cook the water and the sugar to 118ºC, pour the egg yolks in the mixer and continue beating until reach 45ºC. Melt chocolate together to 35ºC with a quarter of a whipped cream. Add the bomb mixture at 35ºC, then the rest of the whipped cream. Set aside for assembly.

PAN FRIED PEARS • 750g ripe pears • 90g caster sugar • 45g butter • 50g cognac 50 % • 1 cinnamon stick Cut the pears into thin slices. Melt the butter and caster sugar in a frying pan. Add the pears and fry until just cooked with the cinnamon stick. Flambé with the cognac. Remove the stick, pour the pears into a sieve and leave to cool on baking sheet. Set aside for assembly. WHITE MIRROR ICING • 150g water • 300g glucose • 300g caster sugar • 200g sweetened condensed milk • 24g gelatin • 300g white chocolate • 4g white colorant Cook the water, caster sugar and glucose to 102ºC. Pour over the sweetened condensed milk and the gelatin, and then lastly over the white chocolate and white colorant. Refrigerate overnight. The following day, heat the glaze to 40ºC and let cool to 35ºC before use.

ASSEMBLING On a baking tray covered with a plastic sheet, line 18cm-diameter, 4.5 cm-high cake rings with dark and milk chocolate mousse. Place a macademia brownie in the bottom of the ring, cover with a thin layer of double chocolate mousse. Arrange the pears and cover with chocolate mousse. Add the crème brûlée vanille-cognac. Smooth with the rest of the mousse. Place in freezer for 6 hours. Remove the desserts from mold and glaze them with the white mirror icing. Decorate with baby pears and chocolate decorations.



72 Dessert

Arak almond cake

By Chef Rouba Khalil Makes one 25cm loaf cake Cooking time 40 mins Preparation time 30 mins

INGREDIENTS For the cake • 1 ¼ tsp anise seeds • 175g flour • 70g almond flour • 2 tsp baking powder • ¼ tsp salt • 100g butter, at room temperature • 200g granulated sugar • 2 large eggs, at room temperature • 70g whole milk • 50g arak • 1 orange zest For the orange glaze • 80g granulated sugar • Juice of one orange

PREPARATION Preheat the oven to 180ºC /160ºC fan. Butter a 25cm loaf pan, then line the bottom with parchment paper. In a mortar and pestle or spice mill, grind the anise seeds until fine. Whisk together the flour, almond flour, baking powder, salt and anise seeds. Set aside. In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until light and fluffy. Add the eggs one at a time, until incorporated. Mix together the milk, arak and the orange zest. Alternate between dry ingredients into the beaten butter, and the milk and arak mixture until just combined; do not overmix. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let cool for about 30 minutes. Invert cake on a cooling rack and remove parchment. Prepare the glaze, mix orange juice and sugar together, poke holes all over cake and use all glaze on the cake.

roubakhalil.com tasteandflavors.com

Mtayleb Main Road Palm Plaza Center T: 04 927660 - 76 442522 Hazmieh (next to Backyard) Lamartine Center T: 05 9570570 - 71 014149 blucakeslb@gmail.com www.blu-cakes.com Special thanks to La Maison - Khoury Home & Naji Abi Nader, the photographer

74 Dessert

Chocolate, orange and Grand Marnier pebble By Karine Zablit Serves 6 Preparation time 1h Cooking time 1h Refrigeration time 4h Freezing time 2h 40 mins HAZELNUT DACQUOISE Preparation time 10 mins Cooking time 10 + 17 mins

ORANGE CONFIT Preparation time 10 mins Cooking time 25 mins

(A dacquoise is a meringue made with nut powder) • 70g egg whites • 30g almond powder • 40g hazelnut powder • 70g icing sugar • 15g sugar

• 2 oranges • 115g orange juice • 65g sugar • 30g Grand Marnier

Preheat the oven to 170ºC. Roast the almond and hazelnut powders in the oven for 10 minutes. Sift the icing sugar and add it to the powders once they have cooled down. Beat the egg whites while pouring the icing sugar in, in three batches until the mixture is firm and glossy. Gently stir the nuts and icing sugar mixture into the whites with a flexible spatula. Fill a pastry bag with a large round tip. Line a baking tray with parchment paper and pipe 6 circles of 8cm. You can trace circles on the underside of the parchment paper to help you. Cook for 17 minutes.

Extract the zest from the oranges with a vegetable peeler, transfer to a small saucepan, cover zest with cold water and blanch 3 times in boiling water. Cook zest with juice and sugar over low heat until translucent. Mix with a hand blender. Refrigerate while preparing the chocolate and orange crémeux. CHOCOLATE AND ORANGE CRÉMEUX Preparation time 20 mins Refrigerating 4 hrs • 100g liquid cream • 100g whole milk • 3 egg yolks • 30g sugar • 250g dark chocolate • The zest of 1 orange • 35g Grand Marnier

Heat the milk and cream with the orange zest in a heavy-bottomed saucepan and let infuse for 20 mins. In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale gold color. Pour in the filtered milk and cream, and cook over the heat until it reaches 85ºC, whisking continuously. Pour over the chopped chocolate and mix with the hand blender. Refrigerate for at least 4 hours. CRISPY PUFFED RICE Preparation time 5 mins • 175g dark chocolate • 80g puffed rice Melt the chocolate in a bain marie. Add the puffed rice and mix.

ASSEMBLING Preparation time 10 mins Freezing time 2 hrs 40 mins Melt the dark chocolate in a double boiler or microwave and, with a pastry brush, brush 6 domes 8cm silicon molds. Let them cool in the freezer for at least 40 minutes. Fill each chocolate dome ¾ of the way full with chocolate and orange crémeux. Add 2 tablespoons orange confit. Finish with a thin layer of crispy puffed rice. Keep in the freezer 2 hrs then remove from molds and place on the hazelnut dacquoise circles. Thaw in the refrigerator for 2 hours before serving.

KarineZablit.Patisseries karinezablit



76 Kid's Corner

Young GUNS Chef in the making, Christophe Torbay, awes us with his cooking skills and prepares desserts that are as mouthwatering as they are beautiful

Aych el saraya with black chocolate Serves 6 individual pieces 8cm in diameter Prep/cooking 1 hr 10 mins Refrigeration time 6-8 hrs

INGREDIENTS For the black chocolate mascarpone cream • 25g caster sugar • 50g dark chocolate with 70% of • cocoa • 250ml fresh liquid cream • 250g Mascarpone (Italian cream cheese) For pocket apples with cardamom • 4 peeled apples • 1L water • 500g white sugar • 1 tsp cinnamon • 1 tsp cardamom powder • 1 tsp vanilla powder For syrup • 200ml syrup used for apple poaching • 200g sugar • Orange blossom water For assembly • 18 slices bread • Crushed hazelnuts

PREPARATION For the chocolate-mascarpone cream: Chop the chocolate with a knife then put in a bowl. Pour the fresh cream over the sugar in a saucepan and mix well with a whisk. Put the pan over a low fire until the mixture boils. Then, set the pan aside, pour the hot cream on the chopped chocolate while hand-whisking the mix till the


chocolate is completely melted. Set aside to cool. Keep the bowl 6 to 8 hours in the refrigerator. Before being used, the preparation should have a temperature of 4ºC. Peel and slice the apples. Pour the sugar into a large saucepan, add water and mix. Add the apples and spices, then heat the water on a low fire for 20 minutes. Once cooked, place them in an airtight container and allow to cool at room temperature. The next day, pour the refrigerated cream into a bowl and whisk using an electric stand mixer at medium speed until it is almost firm but still frothy. Put the Mascarpone in a bowl and whisk it until it attains a creamy consistency. Using a spatula, remove 1/3 of the whipped cream and gently mix it with the Mascarpone. Then, pour the Mascarpone mixture over the rest of the cream and mix until the spread becomes homogeneous before storing it in the refrigerator. Preheat oven to 200ºC. Using an 8cm diameter pastry cutter wheel, draw circles in each slice of bread. Place on a baking sheet and bake for 7-8 minutes. Allow time to cool. Collect 200ml poached apple syrup and pour into a saucepan. Add 200g of white sugar, orange blossom water water and mix. Heat over medium flame and allow to boil for 2 minutes. Put the chocolate-Mascarpone mix in a creamer with a smooth-tip nut head. On a serving platter, place a slice of bread and soak it with the syrup using a syrup brush. Place a piece of apple in the center and decorate each piece of the outer rim with small round cream puffs. When finished, repeat once more. Top it off with a slice of bread over the cream on each piece. Sprinkle all the cakes with crushed hazelnuts then refrigerate until ready to serve.


Chocolate and passion fruit baba Serves 8 Preparation time 20 mins Cooking time 35 mins

INGREDIENTS For the baba dough • 1 lemon • 250g flour • 8g salt • 1 tsp vanilla powder • 25g acacia honey • 10g dry yeast • 8 eggs • 100g soft butter + 25g for the mold For milk chocolate chantilly • 210g milk chocolate • 300ml liquid fresh cream • 50g powdered sugar For syrup • 16 unripe passion fruits • 1L water • 450g caster sugar • 150ml white rum For the jelly passion fruit • 300ml of prepared passion fruit syrup • 4 sheets gelatin For finishing • 100g apricot jam

For milk chocolate chantilly: chop the chocolate and put in a bowl. Pour the fresh cream over the sugar and mix well with a spatula. Place the pan over a low flame until the mixture comes to a boil. Set the pan aside and immediately pour the cream over the chopped chocolate whilst whipping with a hand whisk until chocolate melts and let it cool. Keep the bowl 6-8 hours in the refrigerator (preferably overnight). Before being used, the preparation should have a temperature of 4°C. To prepare the syrup, cut the passion fruit in half. Using a teaspoon, scrape the pulp and collect the juice. Add sugar to the water and mix until boiling point. Set pot aside, introduce the previously-collected passion fruit juice, then add rum. Place a pastry rack on a bowl of identical size and place the baba on it. Using a ladle, sprinkle the baba with the warm syrup.

Set aside 300ml for the jelly. Check that the baba has fully absorbed the syrup. Pour the apricot jam in a saucepan over low fire. Keep mixing the apricot jam until it boils then use a brush to apply a layer on the baba au rhum and allow to cool. For the passion fruit jelly: put the gelatin leaves in a large pot of cold water until they grow softer. Heat the syrup and add the softened leaves and mix until they completely dissolve. Toss a small square mold of stretchable film and pour in the jelly. Let it completely cool before cutting it into small cubes. Pour the refrigerated cream into the bowl of an electric stand mixer and mix at medium speed until it becomes relatively firm yet frothy. Garnish the center with Chantilly and sprinkle with jelly cubes. Leave in the refrigerator until serving time.

PREPARATION Prepare the baba au rhum a day ahead: Scrape the lemon and finely-chop it zest . Add flour, sea salt, vanilla powder, honey, yeast, chopped lemon zest and 3 eggs into the bowl of an electric stand mixer. Mix at medium speed until the dough detaches from the inner side of the bowl. Add 3 more eggs, mix well before adding the last two eggs and mix for 10 minutes. At this point, add the small butter cubes without stopping the mixer until the dough achieves a homogeneous and liquid consistency. Leave it to rest for approximately 30 minutes at room temperature. By then, the mix should have risen to the edge of the bowl. Pour the dough into a 26cm diameter crown mold and allow it to rest for about an hour and rise to edge of the pan. Preheat oven to 200°C. Bake the baba for 30 minutes then remove and place the cake on a baking tray. Leave the baba to cool at room temperature overnight in an airtight container. chris_pastries


INSPIRATION EVERY DAY Introducing the new Kenwood CHEF Titanium with in-bowl illumination, designed to light up your ingredients and your imagination. Unrivalled power and precision handling mean you can special. The CHEF Titanium has been designed to be by your side every day. With a selection of over 20 attachments offering fantastic versatility, there’s hundreds more ways to be inspired. Why not try this recipe?

BABKA Makes 1 x 900g loaf Ingredients



1. Add the split vanilla pod to the milk and heat the milk in a saucepan until warm so that the vanilla can infuse. It should be at around 37°C; so just warm, not too hot to the hand. Fit the CHEF Titanium with the K-Beater attachment and add the yeast to the bowl along with 1 tbsp of sugar and 2 tbsp of the

1 vanilla pod 200ml milk 3 tsp instant yeast 70g golden caster sugar 30g non-fat powdered milk ½ tsp salt 2 large eggs 1 large egg yolk 3 tbsp softened butter Filling: 100g toasted walnut pieces 60g light brown sugar 100g golden icing sugar 1 ½ tbsp ground cinnamon ½ tsp ground cardamom ¼ tsp salt 1 reserved egg white 3 tbsp softened butter Egg wash – 1 egg whisked with 1 tbsp milk Extra butter for greasing the tin

combined. Leave to sit for around 5 minutes to let the yeast activate. 2. Next, add the remaining sugar, powdered milk and salt. Add the whole eggs and the egg yolk. Mix on a low speed until combined. 3. at a time, mixing well after each addition. When the minutes. Next add 1 tbsp of softened butter at a time and mix well after each addition. 4. Grease a large mixing bowl and place the dough place to double in size. 5. Place the walnuts into the food processor along with the sugars, cinnamon, cardamom and salt. Pulse 2-3 times or until the walnuts are roughly chopped. Next add the egg white and butter and pulse 2-3 times or until the mixture is combined.

7. Grease the loaf tin with some butter. Cut 2 sheets of greaseproof paper. Cut one big enough to cover the bottom and side of the loaf tin lengthwise with an overhang of at least 5cm over each of the sides. Cut the other sheet big enough to cover the bottom and sides widthwise, with an overhang of at least 5cm over each side. Place the greaseproof paper inside the tin and secure with a little more butter if need be. 8. back and roll out into a rectangle the thickness of a £1 coin – 25cm x 35cm (cut off any excess dough). 9. border. Brush a little egg wash over the border and begin to roll tightly lengthwise. Press the seam at the end to seal. Place seam side down and roll back and forth gently. You will end up with a log around 40-45cm long. 10. Twist the log and fold it in half making sure to keep it twisted. Place into the tin and leave it to rise again. The dough will almost double in size. 11. Before placing in the oven, brush the top with a little extra egg wash. Place on the bottom shelf of the oven and cook for 45-50 minutes. 12. Cool in the tin for 5-10 minutes then lift

6. Preheat the oven to 160°C fan.

8 and 9




80 In Season

Olive oil Created with an all-time favorite ingredient, these cakes exude a subtle, nutty flavor and moist crumbly texture, while the addition of lemon zest will ensure you welcome the season with a fruity kick


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

Chocolate olive oil cake CREATED EXCLUSIVELY FOR

Serves 4-6 Preparation 20 minutes, plus frosting and decorating for the semi-naked cakes Cooking 30 to 40 minutes


Vanilla olive oil cake Serves 4-6 Preparation 20 minutes, plus frosting and decorating for the semi-naked cakes Cooking 30 to 40 minutes

INGREDIENTS • 250g plain flour • 2 tsp baking powder • ½ tsp salt • 280g caster sugar • 120ml olive oil • 1 tsp vanilla extract • 160ml whole milk • 3 large eggs • Zest of 1 lemon For the vanilla butter cream • 140g butter, unsoftened • 280g icing sugar • 1-2 tbsp milk

PREPARATION • Preheat oven to 180°C. • Grease and line 3 – 15cm baking tins. • In a bowl, sift the flour, baking powder and salt. • In a mixing bowl with a paddle attachment, beat the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 to 5 minutes. • Pour in the milk and the eggs, stopping the mixer and scraping down the bowl as necessary. • Turn down the speed on the mixer and slowly add the flour mixture. Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. Fold in the lemon zest. Pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A skewer inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes. Remove from the cake pans and cool completely at room temperature.

For the vanilla butter cream, in a bowl with a paddle attachment beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Cake Assembly Place a cake on a turntable or chopping board. If the top of your cake is not flat, use a serrated knife to level it so each layer will sit flush with the next. With one hand firmly on top of the cake, run a serrated knife around the centre, marking it where you intend to cut. To slice evenly, continue to hold your knife level and gently saw into the mark you have made while turning the cake in front of you, gradually cutting deeper until you reach the end of the cake. Repeat with remaining cakes to make sure they are all even. Turn it baked side up and set it aside. Prepare the remaining layers individually before stacking to avoid the filling squeezing out at the sides as you assemble them. Spread a little butter cream on a cake board the same size as your tier and stick the bottom cake layer on top of it. Spread the top of each of two cut cake layers generously with butter cream, right to the edge. Finish with the evenly-baked base for the top tier. Add a generous amount of butter cream on top layer and all around the edges. Using a scraper, go around the cake removing the excess butter cream. For the marble effect, use both the vanilla and chocolate butter cream around all the edges and top of the cake and scrape all around the cake to remove any excess butter cream. Top the cakes with your choice of fresh flowers or berries.

• 70g cocoa powder • 120ml boiling water • 1 tablespoon vanilla extract • 180ml olive oil • 195g caster sugar • 3 large eggs • 165g plain flour • ½ tsp baking soda • 1 tsp salt • zest of 1 lemon For the butter cream • 100g dark chocolate (minimum 70% cocoa solids) • 200g unsalted butter, softened • 1 tsp vanilla extract • 200g icing sugar • 3 tbsp milk, to loosen

PREPARATION • Preheat oven to 180°C. • Grease and line 3 – 15cm baking tins. • In a small bowl, sift the cocoa and stir in the boiling water and vanilla until smooth. Set aside to cool. • In another bowl, sift the flour, baking soda and salt. • In a mixing bowl with a paddle attachment, beat the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 to 5 minutes. • Turn down the speed on the mixer and pour in the cocoa and vanilla mixture. Slowly add the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. Fold in the lemon zest. • Pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until the sides are set and the top of the cake still looks slightly moist. A skewer inserted into the center should come out clean or with just a few crumbs on it. Let cool in the pan on a wire rack for 10 minutes. Remove from the cake pans and cool completely at room temperature. • For the chocolate butter cream, melt the chocolate in a bowl set over a pan of simmering water. In a mixer, beat the butter and vanilla in a bowl until soft, then gradually beat in the icing sugar. Fold in the melted chocolate until completely incorporated and stir in the milk.


82 Healthy Recipes

Eating the right amount of sugar can lower our cravings and give us a sense of wellbeing. Can this really be possible? Sabine Karam of Healthbox Diet & Nutrition Center tells us more For many people, eating dessert comes with a feeling of guilt. However, food restrictions can sometimes lead to more cravings which end up by a binge-eating episode and putting on weight again. You can still enjoy yummy and good desserts by watching the quality and quantity of sweets you eat, hence making them more nutritious for your body and less caloric.

Here are some healthy tips to follow: 1. Control your portion size: anything bigger than the palm of your hand is too much. 2. Control the fat content: replace bad fats such as butter, shortening or lard with good fats such as peanut butter, almond powder, vegetable oil, etc. 3. Replace heavy cream and whole fat milk with skim milk or low-fat yogurt. 4. Substitute milk and sweetened chocolate with dark chocolate. 5. Cut back on total sugar by one third. 6. Replace half of the sugar with a sugar substitute that is suitable for baking. 7. Use sweet-tasting fruit, such as ripe bananas, to replace half the sugar. 8. Rely on spices or flavors that enhance sweetness, such as cinnamon, ginger, vanilla, orange, cocoa powder and nutmeg. You can also use honey and agave as natural sugars. 9. Bake with whole-wheat flour instead of white flour.

Gluten free honey almond cake Makes 12 Calories 175kcal/pc Preparation time 20 mins Cooking time 25 mins

INGREDIENTS • 120g egg yolk • 1g vanilla • 120g egg whites • 1g salt • 150g honey • 250g almond flour • 2g baking powder

PREPARATION 1. Beat the egg whites with the salt and honey for 4-5 mins to make a foam. 2. Mix slowly the egg yolk and the vanilla powder for 1 minute. 3. Mix step 1 and step 2. 4. Add the baking powder and the almond flour. 5. Pour the mix in a circular pan (26cm diameter). 6. Bake in oven for 25-30 mins at 150°C.


84 Healthy Recipes

Dried fruits and nuts loaf Makes 10 Calories 120kcal/pc Preparation time 20 mins Cooking time 40 mins




INGREDIENTS • 125g eggs • 75g honey • 60g multi-cereal flour • 2g baking soda • 2g baking powder • 1g salt • 115g mix of raw walnuts, almonds, hazelnuts (crushed) • 75g dried figs • 42g dried apricots • 32g dried prunes

PREPARATION 1. Mix the eggs and honey for 4-5 mins till you make a foam. 2. Cut the dried fruits into small pieces. 3. Mix all dry ingredients together (multicereal flour, baking soda, baking powder, salt, nuts mix and dried fruits mix). 4. Add the foam to the mixture and mix together. 5. Pour the mix in a rectangular pan (20cm length). 6. Bake in oven for 41 mins at 150°C.

86 Product Advice



Truffles are a culinary delicacy that everyone should experience. Dubai’s truffle man, Massimo Vidoni, enlightens us on what we need to know, before the big buy

Known as 'the diamonds of the kitchen', truffles are usually found at the roots of trees and are located with the aid of specially trained animals. There are over 2,600 varieties of truffle, but only three are classed as elite truffles: white, black winter and black summer. Priced on a weekly basis, the cost varies depending on availability and quality. WHITE TRUFFLES White truffles or 'trifola d’Alba' usually come from the Piedmont region in northern Italy and the countryside around the city of Alba. They are the most valuable truffles on the market with a price tag that starts at $3000 for one kilogram. Availability: Sep – Dec Cooking tip: Don't cook white truffles. Slice them raw directly onto dishes. BLACK WINTER TRUFFLES Although one of the most valuable truffles on the market, they are still 10-20 times less expensive than white truffles. Availability: Oct – March Cooking tip: Can be served raw or warmed slightly.

BLACK SUMMER TRUFFLES These truffles have a black exterior and an off-white interior. Found across Europe, they have a more subtle flavor than other truffles. Availability: March – Oct Cooking Tip: Stuff them under chicken skin.

HOW TO STORE Black truffles can last up to one week in a refrigerator; white truffles will only stay fresh for 3-4 days. Before storing in the refrigerator, wrap the truffles in paper towels and place in a plastic container. Be sure to change the paper towels daily.

USING TRUFFLES Clean fresh truffles with some cold water and a toothbrush to remove soil and dirt. Cut them into paper-thin slices with a very sharp knife. You need at least 10 grams of truffle per person, otherwise you will need to add truffle butter or truffle cream to intensify the flavors in the dish.

RECOMMENDED DISH A tagliatelli with a little butter or a simple risotto and shaved truffles. italtouch.com





KLIF's approach to kitchen design is quite simple because they tend to make it the most practical, minimizing circulation between the three main zones: cooking, washing, cooling storage (fridge/freezer).

THE ACTUAL DESIGN PROCESS IS SEPARATED INTO FOUR STAGES: • Stage 1 Preliminary design based on the first meeting; lay-outs, elevations, materials and budgeting. • Stage 2 KLIF develops design details, rendered elevations and 3D modeling. • Stage 3 On-site measurements and preparation of electrical-mechanical drawings based on site constraints and final selection of appliances. • Stage 4 Internal construction drawings for production.

WADIH RECOMMENDS… • Two basket or pan drawers instead of turning doors for storage. • Two large drawers under sink instead of two turning doors. • Limit the slim drawers only for the first two drawers. • Dishwasher on the left is sometimes the solution. • Integrated hood in wall cabinet (instead of free standing). • Minimize push to open door or drawer. • Minimize 60cm door widths. • Linear LED lighting instead of individual downlights. • Sink and cooking hub as close to each other as possible.


Drawer sockets

Magnetic partitions for utensil drawer

89 PREFERRED LAY-OUT A large island in the middle of the space used for preparation and seating/eating extension, a wall elevation presenting a sink and cooking hub, and a parallel or perpendicular wall with a series of wall units.

Concrete hob flap/ stainless steel guide markings

With the PURE kitchen model from Steininger, the name says it all. The integrated solid wood table and stainless steel revolving herbs bed are not only functional elements, but also allow PURE's surface materials to come alive – particularly in combination with concrete. PURE can be manufactured using concrete with a thickness of just 8mm. Concrete is heat-resistant and food-safe, as if made for use in the kitchen – but extremely difficult to work with. Designer Martin Steininger developed a procedure to make the concrete so thin that it was sufficiently light, but not brittle, and still able to maintain its interesting surface texture.

Revolving herbs bed in cooking island

Chopping/ draining board

Single-cast sink

KLIF | KITCHEN, LIGHTING, FURNITURE klif-me.com tasteandflavors.com

90 Tips


COOK IT Although people tend to follow recommended practices when handling poultry, such as washing hands after touching raw chicken and cooking it thoroughly, researchers found that washing raw chicken and turkey is also a common practice Cross-contamination from raw chicken is a bigger threat than many people might realize, with the potential to contaminate areas of the kitchen that never even made direct contact with any poultry. Luckily, this threat can easily be avoided: “DO NOT WASH RAW CHICKEN”.


While raw chicken and turkey can carry bacteria on their surfaces, it has been shown that washing raw poultry under running water in the kitchen sink is a bad idea, since it will risk contaminating kitchens with bacteria such as Campylobacter, the most common type of food poisoning in the UK. Campylobacter bacteria can cause abdominal pain and diarrhea, which occur two to five days after infection. The diarrhea can sometimes contain blood. Other symptoms of campylobacter infection can include fever, headache, nausea and vomiting. It usually lasts for three to six days. Campylobacter infection can be fatal in young children, elderly and people who have a lowered immune system. If microbes were visible to the naked eye, we would see that washing poultry just splashes bacteria all over: • Hands, human skin and clothing • Kitchen towels • Countertops, sinks and utensils

• Cooking equipment • Any other food items present nearby WHAT IS THE BEST WAY TO PREPARE RAW CHICKEN? • Defrost chicken at the very bottom of the refrigerator, away from high-risk food. • Cook defrosted chicken within 24 hours. • Cover and chill fresh raw chicken below 5°C. • Store raw chicken at the bottom of the fridge thus avoiding cross contamination. • Do not rinse, wash or soak raw chicken. • Cook chicken thoroughly above 75…°C. Thorough cooking will kill any bacteria present including Campylobacter. • Consume cooked chicken immediately or cool within two hours and store inside the refrigerator, away from raw food. • Clean up splashes using a disinfectant. • Wash your hands with soap and warm water after handling raw chicken. • Wash and disinfect utensils and surfaces used to prepare raw chicken. boecker.com


92 Household Accessories


The daily


The sophisticated Aroma Machine brings out the taste of the brand’s various, delicious coffee blends and provides a truly exceptional coffee experience - perfect for households and offices; also available in blue, white and titanium grey.

GRIND Release your inner barista with the latest coffee equipment and accessories to bring the coffee bar straight into your kitchen



USD 99 barista-espresso.com



NESCAFÉ Dolce Gusto capsules and machines are designed to ensure every sip taken is like one from your favorite coffee shop. USD 230 dolcegusto-me.com

The first automated coffee maker that prepares, in 45 seconds, a traditional Lebanese coffee with only the press of a button. It offers the ability to prepare multiple cups with crema/'ashwe' and an easy system for automatic cleaning.



The precision Press Coffee Maker enhances the simplicity of the French press brew process through stainless steel construction and an integrated scale and timer to ensure it brews the best possible cup of coffee.

USD 88 najjarraqwa.com



The smallest ever machine, with an innovative design codes to the next level, offering the perfect solution for coffee lovers looking for modernity, convenience and compact design. The Nespresso Essenza Mini machine has a fresh new minimalistic look , ultra-light, and two programmable buttons to prepare an Espresso or Lungo USD 99 Festive promo buynespresso.com




A super automatic multi beverage machine with a colored touch screen display having an innovative connected smart App to create a variety of beverages with variable temperatures. USD 3,000 Delonghilebanon






Decades of experience in extracting a rich intense flavor from quality beans for a select taste produce fantastic results in the form of the Espresso Capsules. USD 80 for the machine + 40 free capsules cafesuperbrasil.com

It stands out for its compact size and it’s so simple to use. To enjoy your unique 100% Arabica espresso or brewed coffee, simply insert an Iperespresso capsule and touch a button. All that is needed to prepare an excellent coffee. USD 160 illy.com




Ideal for homes or offices, the new LB 910 Compact is packed full of technology, silent-running, professional and easy-to-use, perfect for espresso, dopio, decaf, Cafe 23x13_75cm.pdf tea Dand hot chocolate.1 11/6/17 USD 250 + 10 free capsules g-vincenti.com.lb


4:01 PM

A stylish kitchen essential with its 1950s' design to add a touch of class, creativity and elegance to your kitchen. USD 250 Delonghilebanon

94 Household Accessories



The Prestigio Espresso Machine is an Italian, built-to-last espresso machine designed in a special edition line: Gocce; Las Vegas; Pace; Racing; Arancia Available in limited quantities. USD 195 VAT excluded cafeabinasr.com




An old-fashioned mulled wine with its signature borosilicate glass. It also works for any other type of beverage.


USD 65

The brewing time and temperature are perfectly calibrated, ensuring a perfect cup of coffee with each brew. USD 463


Not only does ZACK's CURO capsule holder have a special coating in order to protect your countertop from scratches, it also makes coffee a more pleasurable experience due to its functional design. USD 112




Limited Edition Variations Confetto range is inspired by our childhood confectionery and treats. Discover Confetto Snowball, Confetto Orangette and Confetto Licorice.

'Beirut Edition' assortment is the fruit of Nespresso's collaboration with local artist Nour I. Fleyhan to commemorate the opening of Nespresso’s latest boutique at the heart of Beirut in ABC Verdun.

USD 8.6 per sleeve buynespresso.com


CAFÉ NAJJAR RAQWA Café Najjar Raqwa capsules consistently deliver a richly satisfying taste in every cup. Made with 100% Arabica beans; only compatible with Najjar Raqwa coffee maker. USD 4.50 for 20 capsules bag najjarraqwa.com


Prontissimo is an extraordinary mediumroasted, smooth and well-balanced 100% Arabica instant coffee blend, with delicate notes of caramel. Gluten-free. USD 40 per 300 sachet g-vincenti.com.lb

96 Garden Flavors


THE RED GOLD! Saffron or "za'faran" has often been described as a spice that is worth more than its weight in gold. Spanish paella, French bouillabaisse, South Asian biryani and many other dishes wouldn’t be as enticing if it weren’t for the saffron spice. Kinda Bitar, author, TV personality and passionate gardener tells us more WHAT IS SAFFRON? Saffron is the purple-flowered saffron crocus, Crocus Sativus, a bulbous perennial of the iris family (Iridaceae). The saffron flower is composed of six purple petals, three golden yellow stamens and one red pistil, which is the female sex organ of the plant. It is this pistil made up of three stigmas (filaments) which when dried up gives the spice saffron. Crocus Sativus has a reversed vegetation cycle, which means that the leaves come out in September and the plant flowers in October then dries up the following May. Saffron can be grown easily. All one needs is a well draining soil and lots of sun. The bulb (specifically called corm) is planted at a depth of 15cm and it multiplies each year producing new corms. tasteandflavors.com

WHY IS SAFFRON SO EXPENSIVE? Saffron cultivation is relatively simple, but the real difficulty is the intense labor needed to harvest the plant, which makes it so expensive. Only a small amount of each saffron flower is used, and all harvesting must be done by hand. It also should be done at a speed, since after blossoming at dawn, flowers quickly wilt as the day passes. All plants bloom within a window of one or two weeks. Stigmas are dried quickly upon extraction and preferably sealed in airtight containers. Around 150,000 saffron flowers are needed to harvest one kilo of stigmas and around 5 kilos of stigmas are needed to make one kilo of dried saffron useable as a spice. All this requires enormous hours of work.

HOW IS SAFFRON GRADED? Saffron is not all of the same quality and strength. One major criterion in grading saffron is based on how the saffron is picked. Saffron from Iran, Spain and Kashmir is classified into various grades according to the relative amounts of red stigma and yellow style (slender stalk that connects the stigma together with the ovary) it contains. The more the amount of style included in saffron the less strong it is gram for gram, because the color and flavor are concentrated in the red stigma. In

addition, saffron may be categorized under the international standard ISO 3632 after laboratory measurement of crocin (responsible for saffron color), picrocrocin (taste), and safranal (fragrance or aroma) content. Despite all attempts for quality control and standardization, falsification is extensively practiced, particularly among the cheapest grades. Typical methods include mixing in substances like red-dyed silk fibers, or the saffron tasteless and odorless yellow stamens. Other methods include dousing saffron fibers with viscid substances like honey or vegetable oil to increase their weight. Powdered saffron is more prone to falsification, with turmeric, paprika, and other powders used as diluting fillers. Kinda.bitar

Safran du Liban This organic and socio-responsible project is inscribed in an effort to regenerate the rural and economic development of Lebanon. Only the highest grade safran is cultivated for home cooks and chefs alike. safranduliban safranduliban.com

98 Read About It


Beirut to Boston: A Cookbook: Comfort Food Inspired by a Rags-to-Restaurants Story By Jay Hajj

Today, Mike’s City Diner is the destination for foodies from all over the world, but it didn’t always used to be this way. Jay Hajj was born in Beirut and came to Boston to flee the violence of the Lebanese Civil War. Packed with mouth-watering recipes and inspiring stories of perseverance and success, this cookbook highlights the turning points in Jay’s career and the food that defines them.

More recipes and tips to enjoy this season during your quiet evenings in

Liza à la Libanaise Ducasse Editions

Manger Libanais

Beirut Footsteps

By Kamal Mouzawak

By Marie-Noelle Fattal

By Ziad Asseily and Liza Asseily

A simple and rich Lebanese cuisine presented by local cooks and producers. Daily recipes accompanied by technical tips that you won't want to miss, such as the 10 commandments of tabouleh and the art of modeling kebbe. The book revolves around a trip across the country to discover people, landscapes and the art of living in a way that means socializing and enjoying simple and friendly things. Recipes: The famous kebbe, falafel, tabouleh (the genuine version) and other hummus, homemade shawarma, stuffed vegetables, ragouts, tarator sauce, vegetarian dumplings with bulgur and lentils, alongside others...

When she noticed that many things she found beautiful, sad, funny or moving in Beirut were at risk of disappearing, Marie-Noelle Fattal decided to create Beirut Footsteps using social media. This photography book features a selection of her Instagram posts where she shares her pictures of the city, "a city of confusion, contrasts, extremes...". It is also her own personal tribute to simply say: "Beirut, I love you."

Liza & Ziad Asseily help you discover a contemporary gastronomy, which is comforting, healthy and far from clichéd. Because Lebanese cuisine is to be shared, Liza and Ziad, married in the city as at work, offer you a book in their image: a true way of life imbued with Lebanese culture, Parisian chic and greed. From breakfast to nighttime munchies, all occasions are seen as opportune for feasting, with friends, family or on the go.


Abundance Mediterranean Cuisine By Asma Ghannam, Carla Habib Mourad and Zaher Dawy

Prepare to discover over 165 traditional and novel Mediterranean recipes that accommodate today's ingredients and global health trends, in a 416 page beautiful cookbook. Recipes are accompanied by personalized introductions, nutritional facts, recipe symbols and healthy tips. Includes comprehensive glossaries of food terms, cooking techniques, and herbs and spices. Authored by alumni and friends of the American University of Beirut (AUB) in Beirut, Lebanon. Sales proceeds go towards AUB student financial aid.

seasons catering3.pdf 1 10-Nov-17 16:34:22




Wishing you Season’s Greeting Whether you are planning a grand dinner party, or a more intimate gathering, “Le Bristol Chez Vous” is delivering the taste of Le Bristol directly in the comfort of your home 961 1 351400 lebristolbeirut.com

100 It List

Burgundy Beirut


Lu x DINING AL SULTAN BRAHIM An upscale Lebanese fish restaurant, which has been operating for over 50 years. In 2015, Al Sultan Brahim was recognized as the Best Restaurant in the Arab World by the League of Arab States for 2016. Ambiance: Elegant Type of cuisine: Seafood, Lebanese Chefs: Downtown - Ahmad Zakaria, Jounieh - Mahmoud Hraybe Rarest bottle of alcohol on the list: Château Lynch-Bages, Cinquième Cru Classé, 2008, Pauillac, Bordeaux; Segla, 2006 Margaux, Bordeaux Average check per person for a four-course menu: USD 60 Off the menu dish that’s not to be missed: Sashimi selection and Scallops Tripolitaine Downtown Beirut, Jounieh Seaside Road Monday to Sunday 12 p.m. - 12 a.m. alsultanbrahim.com


Al Dente Ristorante


AL DENTE RISTORANTE In polished Bugatti décor adorned with precious wood, this sleek Italian outpost is a sampling of modern Italian cooking, jazzed up with a playful twist on ‘classical cuisine’. Ambiance: Romantic Type of cuisine: Fine dining Italian cuisine Most expensive dish on the menu: Linguine con astice cotto nel suo sugo Least expensive dish on the menu: Ravioli di Ricotta e spinachi al pomodoro e basilico fresco Average check per person for a four-course menu: USD 80 Off the menu dish that’s not to be missed: Spaghetti aux Trois Tomates Abdel Wahab El Inglzi Street, Achrafieh Lunch and dinner; closed for lunch on Saturdays albergobeirut.com

"B" BY ELEFTERIADES B is a refined restaurant with a live music band featuring international musicians and serving a Mediterranean cuisine prepared by star chef Jacob Vila. Ambiance: Refined Type of cuisine: Mediterranean menu Chef: Jacob Vila (Spain) Most expensive dish on the menu: The Imperial Paella (whole lobster, calamari, bouchot mussels with carnaroli rice) Least expensive dish on the menu: Beetroot Gazpacho (Chilly tomato and beetroot soup with pistachios, goat cheese balls and orange segments) Rarest bottle of alcohol on the list: Johnnie Walker - The John Walker Average check per person for a four-course menu: USD 80 Off the menu dish that’s not to be missed: Overnight Braised Beef (slowly cooked for


Al Sultan Brahim


B By Elefteriades

La Petite Maison Beirut

18 hours, Rioplatense prime beef, with mushroom pickles, caramelized onions and potatoes parmentier) Jal el Dib Sea Road - Aishti by the Sea Starting 8:30 p.m. bbbeirut.com

BURGUNDY BEIRUT Burgundy is a restaurant offering gastronomic French cuisine with exceptional wines. Ambiance: Cosy Type of cuisine: French gastronomic Chef: Youssef Akiki Most expensive dish on the menu: Tenderloin Wagyu Mb9+ Least expensive dish on the menu: Garden Fresh Salad (organic herbs) Rarest bottle of alcohol on the list: La Romanée Conti Average check per person for a four-course menu: USD 120 Off the menu dish that’s not to be missed: Black Truffle during the season 752 Gouraud Street, Saifi Village, Beirut Monday to Friday Lunch and dinner, Saturday dinner only, Sunday closed burgundybeirut.com

CENTRALE One of the few restaurants in Beirut that combines three dining areas. The menu, prepared by French chef Michael Gantner changes twice a year, but some of the best sellers remain on the menu.

Ambiance: Warm and pleasant Type of cuisine: French Chef: Mickael Gantner Most expensive dish on the menu: Grilled Sole Least expensive dish on the menu: Green Salad Rarest bottle of alcohol on the list: Glen Calder (blended whisky) 1949 Average check per person for a three-course menu: USD 80 Mar Maroun Street, Saifi 8 p.m. - 3:00 a.m. (*Kitchen closes at 12 a.m.) centrale-beirut.com

KALÉO Fine dining in a casual and artfully inspired setting, the menu features contemporary European dishes prepared with seasonal ingredients. Ambiance: Fine dining in an artful setting Type of cuisine: Contemporary bistronomique Most expensive dish on the menu: Australian beef wagyu, MB6, simply grilled and served with 'Pomme Kaléo' Least expensive dish on the menu: Mixed seasonal green salad with pomegranate vinaigrette Rarest bottle of alcohol on the list: Griotte Chambertin Grand Cru Domaine Claude Dugat Average check per person for a four-course menu: USD 80 Avenue du Park building, Mina el Hosn, Beirut 12:00 p.m. - 3:30 p.m., 8:00 p.m. - 11:30 p.m. founddgroup.com

LA PETITE MAISON BEIRUT A French Mediterranean restaurant set in a casual chic atmosphere. The menu features classic Niçoise cuisine with a modern twist. Ambiance: Dishes are prepared à la minute Type of cuisine: Niçoise Mediterranean cuisine with Ligurian Italy influence from across the border Most expensive dish on the menu: Sôle Poêlée aux Grains de Moutarde Least expensive dish on the menu: Taboulé de Quinoa Rarest bottle of alcohol on the list: Château Mouton Rothschild 1982 Average check per person for a four-course menu: USD 70 without alcohol Off the menu dish that’s not to be missed: Contre-Fillet 1.2kg , Galettes de Pommes de Terre, Sauce Bordelaise M1 Building, Minet El Hosn, Beirut Monday to Saturday Lunch: 12:30 p.m. - 3a.m. Dinner: 7:30 to 11 p.m. Sunday Lunch: 12:30 p.m. - 3 a.m. Dinner: Closed facebook.com/LPMbeirut

LIZA BEIRUT Lebanese cuisine the way its founders, Liza and Ziad, love it: fresh, light and generous. Ambiance: Chic, authentic and elegant Type of cuisine: Lebanese Chef: Johnnie Al Naddaf tasteandflavors.com

102 It List

Em Sherif Restaurant

La Parilla Winter Edition


Liza Beirut

Most expensive dish on the menu: Bottarga, savory thyme, olive oil Least expensive dish on the menu: Hommos bi Tahine Rarest bottle of alcohol on the list: Château Angélus 2006 Saint-Emilion, Premier grand cru classé Average check per person for a four-course menu: USD 50 Off the menu dish that’s not to be missed: Kharouf bi Khams Bharrat, Kebbe Sucre Sale Doumani Street, Trabaud, Achrafieh Monday to Sunday Lunch (Sunday brunch) 12:00 - 3:30 p.m. Dinner 8 - 11:30 p.m. lizabeirut.com

EM SHERIF RESTAURANT A fine-dining restaurant that offers unique, authentic Oriental cuisine which brings back forgotten traditional flavors. Ambiance: Refined service and elegant decoration


Type of cuisine: Authentic Oriental cuisine Rarest bottle of alcohol on the list: Petrus 1999, Pomerol Average check per person: Lunch menu USD 42 per person excluding beverages / Dinner menu - USD 65 per person excluding beverages Victor Hugo Street – Achrafiyeh Lunch 12:30 - 4 p.m. Dinner 8:30 p.m. – 12:00 a.m. emsherif.com

LA PARRILLA WINTER EDITION La Parrilla is a fine-dining grill house serving top quality meat, amongst other grilled items and international dishes. Ambiance: Relaxed Type of cuisine: Fine-dining grill house Most expensive dish on the menu: Colossal Côte de boeuf for two Least expensive dish on the menu: Aubergines gratinées with parmesan Rarest bottle of alcohol on the list: Petrus 1999, Pomerol

Average check per person for a four-course menu: USD 85 Rue St Maron – Gemmayzeh, Achrafieh Lunch 12:30 - 3:30 p.m. Dinner 8:30 - 11:30 p.m. la-parrilla.com

NUMEROSIX A fine-dining restaurant serving quality food and outstanding service. Ambiance: Glamorous Type of cuisine: European cuisine with an Asian twist Most expensive dish on the menu: Tom Yum pimentée au bar Least expensive dish on the menu: Nachos et Guacamole Rarest bottle of alcohol on the list: Petrus 2011, Pomerol Average check per person for a four-course menu: USD 60 Minet el Hosn, Downtown Lunch 12:30 - 4:30 p.m. Dinner 8:00 p.m. - 12:00 a.m. numero-6.com

Superb Sushi

FABULOUS CUISINE Enjoy the international cuisine and the sumptuous surroundings of the Titanic Piano Bar

Crazy Crispy Salmon Salmon and Avocado inside Crispy wrap with a mix spicy salmon topping (mayo, togarashi, salmon tartare, spring onion )

Salmon Addict Salmon wrap, salmon toppings with kimchee base sauce

Sunset Spicy shrimp, crispy inside, slice of lemon, Philadelphia cheese, green tobiko wrap

Okinawa Salmon avocado crispy inside, salmon wrap, black tobiko on top and a slice of lemon


+961 4 555 000



104 Where to Go


SUSHI WHAT'S THE BEST SUSHI RESTAURANT IN TOWN? HERE’S A ROUNDUP FROM ZOMATO! 1 CAVIAR SUSHI BAR & LOUNGE “The sushi is really special since it’s prepared by the Lebanese passionate and talented chef Joe! Shrimp tempuras and trio salad are recommended. Dessert is so good as well. Since the chef is the owner, you really feel he's doing this with passion and he takes his time to prepare it without considering it a duty." Reviewer The Food Gallery Lebanon Known for Unique décor, friendly staff, maki roll, sushi bar, crab salad, dynamite shrimp 75,000 L.L. (with a 10% discount for all SGBL cardholders for dine-in) 12 p.m. – 11 p.m. except on Sundays Mega Mall Center, Furn El Chebbak

2 ITA-LEE “Our waiter suggested the offer of 40 sushi pieces with a crabby salad for $30 and we found it really fair. We were two and we couldn't finish the 40 pieces; they were big and each one had its unique taste. My favorites were the black volcano, TNT and the green taste.” tasteandflavors.com

Reviewer Anna-belle Tannoury Known for Friendly service and staff, goat cheese salad, bresaola pizza, crab salad, sushi bar, tiramisu, Parma ham pizza 60,000 L.L. (with a 20% discount for all SGBL cardholders) 12 p.m. – 12 a.m. Main Street, Antelias

3 KAMI SUSHI “When it comes to sushi I rate based on three criteria: first the rice (if it's crunchy or well done), second the freshness of the ingredients and last is food presentation, and to be honest they nailed a 5* on every criterion: presentation was perfect the rice was perfectly done and all ingredients were fresh.” Reviewer Tak Tak Known for Authentic Japanese feel, Kami sushi, sashimi, friendly staff and quick service 75,000 L.L (with an exclusive 15% discount on lunch for all SGBL cardholders) Mon – Thur & Sun 12 p.m. to 11:30 p.m., Fri & Sat 12 p.m. – 12:30 p.m. Main Street, Jbeil

4 KAMPAI “I cannot get enough of this place... I think I spent half my salary there every single time I go. Never have I been disappointed or felt like the quality of the food has changed. The food is excellent, the waiters are as professional as they come, and the overall ambience of the place is great. Thank you Kampai for all the food comas you've put me in. I literally do not have lunch so that I can eat more sushi for dinner.” Reviewer Youssef Beyhum


Known for Friendly staff, sushi, seafood, salmon salad, noodles, maki rolls, scallops 150,000 L.L. 12:30 p.m. – 11:30 p.m. Palladium Building, Minet El Hosn

5 LE SUSHI BAR “Excellent food - high quality ingredients and very professional staff. Remains a pioneering Japanese cuisine in the heart of Beirut. I always start by ordering salmon tartar, sashimi salads, seared tuna, crab salad, edamame, and leave less space in my stomach for maki rolls! Trick to eat less maki rolls is to order many #proteintreats appetizers and share them. My all-time favorite is fresh crab salad. Reviewer Nicole Maftoum Known for Décor, sushi bar, shrimp ceviche, snow crab, sashimi 200,000 L.L. Mon – Sun 11 a.m. – 12 p.m. Abdel Wahab El Inglizi Street, Achrafieh

6 O&C “O & C is definitely one of the best fish and sushi places. The sushi is always fresh. The place is very clean and well designed and the staff is very professional and friendly." Reviewer Yummy Tummy Known for Friendly staff, fast service; the extensive fish and sushi selection: sushi, seafood, Kani salad, calamari, fries, salmon sashimi 100,000 L.L.

8 STEAKBARSUSHI “We ordered the Salad Queen, the Spicy Mango sushi and the Filet Gourmet. The Salad Queen is super tasty (the salmon in it is amazing), the Spicy Mango is out of this world (best sushi I've ever had) and the Filet Gourmet is so good (they actually light it up in front of you). The service was very nice (the chef passed by and explained the ingredients and even gave us a sauce for the filet).” Reviewer thehungrycouple Known for Unique fusion concept, decor, cozy, romantic dinner, friendly staff, prompt service, sushi, fried cheese, scallops, seafood, spicy crab 95,000 L.L. for two people (approx.) with alcohol Mon – Thurs & Sun 5 p.m. – 1 a.m., Fri & Sat. 5 p.m. – 2 a.m. Mar Mansour Street, Naccache

9 THE SHOGUN “Shogun has been and always will be my favorite sushi restaurant in Beirut. Their fish is consistently fresh and flavorful and the portions are generously sized. Their staff are extremely friendly and helpful. Every experience at Shogun has been positive and memorable. Certainly a top-tier restaurant!" Reviewer Matt Known For A mix of Chinese & traditional Japanese cuisine, such as Sushi, Teppan Yaki, Teriyaki & Tempura 130,000 L.L 12 – 4 p.m., 8 p.m. – 12 a.m. all week long Holiday Inn, Dunes, Level 1, Verdun

11 a.m. – 12 a.m. Highway, Jal el Dib

7 SAI SUSHI “Saï is one of my favorite places when I'm craving sushi. I tried a couple of rolls and the ingredients are super fresh. I love how their crispy is super crispy! Super friendly service and cute outlet.” Reviewer FeedTheUnicorn Known for Friendly staff, prompt service, sushi, crab salad 70,000 L.L. 12 p.m. – 12 a.m. Main Street, Mtayleb (two more branches in Beirut)

10 TSUNAMI “I highly recommend Tsunami. They have a friendly staff. The prices are fair. Food taste and presentation: 4/5. Staff behavior: 4/5. Food service time : 4/5. Portion size : 4/5. Value for money : 4/5.” Reviewer Bernard Al Gharib Known for A wide variety of Japanese dishes, sushi, sashimi, friendly and prompt service 90,000 L.L. 12 p.m. – 12 a.m. Abdel Wahad El Englizi Street, Achrafieh Emile Salhab Street, Antelias The Backyard Hazmieh

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106 Dining Out



1. AL FALAMANKI RAOUCHE A replica of the original Al Falamanki Sodeco, but with a lighter feel and mesmerizing view of the iconic Raouche Rock. Don’t miss Shrimps Fatteh, Seasonal fresh juices, Khalil’s Saj and Shisha Hot seat Any seat with a view Charles de Gaulle Street, Facing Pigeon’s Rock, Raouche 01 808011, 78 808011 alfalamanki.com

Al Falamanki


2. APPETITO TRATTORIA Traditional Italian experience in the heart of Beirut. Don’t miss Burrata salad, Calamari alla Griglia salad, Involtini di Melanzane, Caprina pizza, Frutti di Mare pizza, Risotto Gamberetti, Tagliatelle ai Funghi Hot seat Outside Gemmayze Pateur Street 01 566486 appetitotrattoria.com appetitobeirut


3. L'ATELIER DU MIEL -WORKSHOP & GARDEN CAFÉ A haven in the middle of a busy city with the philosophy: Less but better food, more local, with only natural ingredients and truly farm (and beehive) to table. Don’t miss Goat Labne Balls, Coffee Achta Crea Hot seat The upper terrace Armenia Street, Mar Mikhael 01 565975 atelierdumiel.com tasteandflavors.com


107 6. BEROE In a nutshell Named after the Phoenician goddess, Beroe daughter of Adonis and Aphrodite. Don’t miss Crispy beef in soft bun, house made pasta with squid ribbons, Umami Burger Pasteur/Al Arz Street, Risk Building, Gemmayze 01 567494 beroebeirut.com


4. “B” BY ELEFTERIADES A lavish restaurant-lounge dedicated to the senses and to good taste, where you can choose your dinner from an innovative Mediterranean menu designed by Catalan star chef Jacob Vila and Christian Sala, while listening to eclectic live music with Imperial Nowheristani arrangements alongside the best mixes of the international resident DJ, from sunset till late. Don’t miss Black Risotto, Merou Salsa Verde, Chocolate Tempura Hot seat Lounge area facing a vista that reminds us that Beirut is a peninsula at the Mediterranean Jal el Dib Sea Road - Aishti by the Sea 81 290029 bbbeirut.com

B By Elefteriades


7. BRASSICA The renowned chef Antoine Bonnet in an eclectic and cozy setting proposes a fresh menu. Don’t miss Beef Saltimbocca, Steak & Frites, Sea Bream Meunière Hot seat The Blue couch Charles Debbas, Saifi Village, Beirut 71 511777 brassica


8. CALI – LA CASA LATINA 5. BEYBQ A gourmet barbecue concept that celebrates the craft of making good food and enjoying it with friends. Don’t miss Pork Ribs, Tomahawk, Smoked Leg of Lamb, Beef Ribeye Hot seat Wherever you sit, you will enjoy a unique experience in the heart of nature Bouyouti, Maaser Beiteddine, Chouf 76 311169 beybq.com

Inspired by the birth place of salsa and named after the Colombian city Cali. Don’t miss Aguardiente Sour Hot seat Reserve early to be able to score a seat close to the stage and dance floor Antelias, Restaurants Street, One to One Avenue, 5th Floor 71 892228 cali-lacasalatina



108 Dining Out 10. KHAROUF BEIRUT This small hidden gem in the heart of Mar Mikhael offers a wide variety of signature dishes mainly revolving around lamb. Don’t miss Eggplant with Kharouf, Hummus Mkhawraf, kharouf shi2af, Lamb Filet on Hot coil, Slow Cooked Cabbage Hot seat Next to the live cooking counter Pharaon Street, Mar Mikhael 76 899 889 kharoufbeirut

9. HOME SWEET HOME A wholesome café/eatery/store that offers all items and food with a homey twist. Don’t miss Fish and chips, risotto or any breakfast item. Hot seat By the fireplace Alexander Fleming Street, Mar Mikhael 01 566656 hshcafe.com


12. NUMEROSIX The 6th restaurant of Mireille Hayek, founder of Em Sherif Restaurant, Yasmina, Em Sherif Café and La Parrilla winter and summer editions. The fine-dining restaurant serves European cuisine with an Asian twist. Don’t miss Best ingredients, exceptional service, beautiful presentation, mouth-watering flavors and reasonable prices Minet El Hosn, Downtown Beirut 01 999137, 81 786666

11. MEATS & BREAD, HARDCORE BBQ JOINT A live-fire and smoke restaurant, a community place to gather, a place about good food and good people. Don’t miss Home Smoked Brisket, WTF® Burger, Smoked Salmon Hot seat Anywhere on the community table Gemmayze Main Street, Rue Gouraud, Sursock Building 01 449060, 71 959898




French bistro with a modern twist from Burgundy chef, Youssef Akiki. Don’t miss Organic Free Range chicken and Wagyu Beef Steak Hache Hot seat On the terrace Saifi Square 01 986686 panamebeirut.com Panamebeirut

109 14. SERAY - BRASSERIE LIBANAISE In the heart of Downtown Beirut, Seray brings a modern twist to Lebanese cuisine, offering a tempting menu of traditional Mediterranean selections in a sleek and delicate interior. Don’t miss Lebanese traditional mezze, charcoal grills, fresh fish and seafood Hot seat Everywhere Downtown Beirut 01 995511-22


16. SWISS BUTTER A casual 'dineresque' type steakhouse that serves three mains: Beef filet, chicken breast and salmon filet. All three mains are served with a mesclun salad, a freshly baked baguette, chili flakes and your choice of fries or a baked potato. Don’t miss The secret Swiss Butter sauce Hot seat The communal table, to waive the wait time on the waiting list Beirut, Gemmayzeh, Gouroud Street 01 444480 butterswiss

The new French Mediterranean experience in town. Don’t miss Signature dishes - Almond Soup with Dublin Bay Prawns & Lobster Tagine Hot seat Amazing panoramic views all around the restaurant 14th floor of the newly open BURJ on BAY Hotel – Tabarja, Kfaryassine 09 857555 signaturesbylecordonbleu

17. UMMI A tribute to traditional home cooking and Lebanese dishes, Ummi brings you the best from across the country in a homeymodern settings. Don’t miss Daily home cooked meals and Ummi signature dishes; like the Ummi tabbouleh, the Ummi moutabal or fatteh with ayares kafta Hot seat The commune table in the center Patriach Howayek Street in Beirut Souks next to BRGR.CO 01 999739 ummi.com


110 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





Firas Youssef has been named the Beirut winner of the elit® Art of Martini Cocktails competition. The SmallVille Hotel bartender impressed judges with the elit® Lobster Dirty Martini, an inventive take on the classic martini.


JARDIN 3ALLEBNENE AT LE ROYAL The 'Le Royal Hotels - Beirut', proud member of the Leading Hotels of the World (LHW), launched a new dining concept known as ‘Jardin 3al Lebnene’ around the main pool area at ‘Les Jardins du Royal’.


With the slogan ‘To Cocktails & Good Times’, a large gathering of bloggers, influencers, media and bartartine loyal customers joined the celebration and raised their glasses to summer and fresh sensations.


THE LEBANESE CHAPTER OF THE DOERS CLUB WEEKLY GET TOGETHER Held at Fattal’s headquarters in Sin el-Fil and through exclusive invitations, local influencers toasted the Dewar’s brand while enjoying a host of foods and live music in a specially created outdoor setting under a starry sky.



CELEBRATING 365 DAYS OF KEMPINSKI EXCELLENCE IN JET BAR JNAH Kempinski Summerland Hotel & Resort celebrated their first year anniversary at the Jet Bar Jnah. Kempinski Summerland Hotel & Resort GM, Daniele Vastolo welcomed guests and promised more achievements in the year to come.


MALAK AL TAWOUK OPENS IN MAR MIKHAEL With the launch of their new branch in Mar Mikhael in the presence of partners, media and food bloggers, Malak al Tawouk continues to prove its stance as a leader in the Lebanese fast food category. 1 OCTOBER

209 LEBANESE WINE UNVEILS JEWELS FROM LEBANON’S WINE INDUSTRY “For the Love of Lebanese Wine” was the theme that 209 – the first online platform selling and promoting Lebanese wine – chose for its special day spent with media representatives, bloggers and influencers discovering boutique wineries in the Batroun region.


ANGOSTURA’S WORLD FAMOUS GLOBAL COCKTAIL CHALLENGE AT THE CASK & BARREL G. Vincenti & Sons organized The Angostura Global Cocktail Challenge (AGCC) for the first time in Lebanon, at The Cask & Barrel boutique in the presence of the finalists, prominent members of the jury, media representatives and bloggers.

112 We Were There 3 OCTOBER

ROTANA HOTELS LEBANON COCKTAIL PARTY AT GEFINOR ROTANA As part of their ongoing activities and the important role they play in linking between the hotels in the region, Rotana Hotels Lebanon held a cocktail party at Gefinor Rotana for their corporate partners, including associations, travel agencies, and embassies, as well as all sales managers of Rotana hotels in Qatar, Jordan and Turkey.


WHISKY LIVE BEIRUT Bringing more than 50 of the finest international whisky brands and a host of experts from around the world to the capital, Whisky Live Beirut celebrated a successful second edition at Le Yacht Club – Beirut, Zaitunay Bay. The three-day event drew to a close on October 21, 2017, having welcomed over 3,000 whisky enthusiasts. Guests were able to enjoy special masterclasses with brand ambassadors and taste a rare selection of whiskies.


WORLD FOOD DAY DINNER WITH ACT In line with world international organizations’ goals and in collaboration with Spinneys, Tawlet restaurant and international chef Hussein Hadid and ACT NGO (Active Advocacy of Communities for Tomorrow), celebrated World Food Day in their first annual awareness dinner on food wastage, at Tawlet, Mar Mikhael, in the presence of representatives of Lebanese corporations from various fields, in addition to renowned public figures and media. The dinner was organized as part of the NGO’s “ACT 4 Food” activities, a project that raises awareness on the importance of reducing food wastage among all sectors and consumers, reusing and repurposing excess food, as well as proposing legal by-laws promoting incentives to reduce food wastage among relevant sectors.

114 We Were There


The second edition of the Beirut Restaurants Festival drew to a close on the 1st of October after three electric days of food celebration like no other at Beirut’s trendy Trainstation

Organized by the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries, in partnership with Hospitality Services and with the support of the Ministry of Tourism, the festival hosted almost 70 of the top restaurants and drink concepts. The event attracted a wide audience thanks to the variety of things on offer, notably the range of exciting cuisines, including American, Armenian, Chinese, French, Italian, Japanese, Lebanese and Mexican.













2. AL FALAMANKI Al Falamanki

3. ALESSANDRA DI SICILIA alessandra di sicilia

4. BATCHIG batchig.com

5. BEIRUT BY GRILL @beirutbygrill

6. BOUBOUFFE boubouffe-lb.com

7. CAFÉ NAJJAR Najjar Raqwa

8. CHATEAU KSARA S.A.L. chateauksara.com

9. CHILI'S chilisbeirut

10. CLASSIC BURGER JOINT cbj.me tasteandflavors.com




115 15





12. CREPE COFFEE CrepeCoffee

13. DALIDA SHISHA BAR DalidaBarlebanon






16. EL DENYE HEIK El denye hek






18. ENAB BEIRUT Enab Beirut

19. FRED BISTRO fredbistro.com

20. FREDDY'S HOTDOGS Freddy's Hotdogs


22. FROLLY'S ICE CREAM frollys ice cream





24. IRIS irisbeirut.com


25. JUNKYARD @Junkyardbeirut

26. KABABJI 28



27. KHAROUF BEIRUT @Kharoufbeirut




29. LE PETIT GRIS lepetitgris.com



30. LEON BEER LeonBeerLebanon

31. L'OS EN VILLE losenville

32. M.A.G. gelatomag.com tasteandflavors.com

116 We Were There






34. MALAK AL TAWOUK malakaltawouk.com

35. MATHIEU Mathieucrêpes

36. MEESOO meesoo.me





37. ONNO BISTRO OnnoBistro

38. P.F. CHANG'S pfchangslebanon.com

39. PABLO ESCOBAR mec-concepts.com

40. ROADSTER roadsterdiner.com

41. SMOKING BUN smokingbun.co

42. SMUSHKIES smushKies.com





117 43. SUSHIRRITO BY SOTO sotolebanon







44.TAVOLINA TavolinaRestaurant

55. THE BROS The bros

56. THE GOOD THYMES thegoodthymes

57. THE JASMINE ROOM The Jasmine Room

58. THE SHOGUN LOUNGE shoguntogo.com

59. TITO'S titoslebanon




118 What’s On

IT'S TIME! FOR THE FOOD AND WINE LOVER IN YOU, SET YOUR ALARMS FOR COOKING CLASSES AND EVENTS TO TICKLE YOUR TASTEBUDS AND KEEP YOU ENTERTAINED COOKING COURSES DESIR NOIR Wednesdays 10 a.m. - 1 p.m. 6 p.m. - 8:30 p.m. Zalka, 01 899163, 03 635231 EUREKA Tuesday 11:30 a.m. - 2 p.m. Rabieh, 04 521126 HUSSEIN HADID Cooking courses upon request. Mar Elias, 03 025635 KITCHEN LAB A unique cooking concept divided into three spaces: organic grocery, professional kitchen for cooking classes and a shop of cooking accessories and art de la table. Monot, 01 200391 kitchenlabo.com LAMINA’S KITCHEN Four programs: Kids' Cookery Classes, Private Cooking Event, Team at the Kitchen or the Taste of Lebanon program experiencing Lebanon’s authentic cuisine. Achrafieh, 03 602949 laminaskitchen.com LES DELICES DE DALAL 10 a.m. - 1 p.m. Tuesdays and Wednesdays, Regency Hotel Adma, 03 258787 MAROUN CHEDID COOKING ACADEMY Welcomes all passionate foodies, children, aspiring chefs and professionals in a unique, never-seen before contemporary space. Everyday morning and evening, also private and corporate events, or private cooking classes with the chef. 01 323084/5 marounchedid.com

NICOLE GIBEILY 11 a.m. - 1 p.m. Mondays and Wednesdays at Rabwé Thursdays at Adma, 03 672918

CARVING FRUIT & VEGETABLE COURSES YOUSSEF HIJAZI Courses for groups upon request. 03 958047

BEVERAGE CLASSES & TOURS CLUB GRAPPE Wine trips to the Bekaa Valley, wine tasting sessions on weekends, cheese and wine dinner nights. 03 611603 clubgrappe.com IXSIR WINERY VISIT Book your visit and wine tasting. Visits are free. Batroun, 71 631613 ixsir.com.lb L’ACADEMIE DE TAILLEVENT OENOLOGIE Private wine tasting by appointment. Les Caves de Taillevent Les Jardins de Tabaris, Achrafieh, 01 217883 taillevent.com

EVENTS GOURMET WEEK 13 - 17 November Gourmet Week opens the door for foodies to discover the best tastes in town. More than 30 of the leading restaurants in and around Beirut will be offering visitors the chance to enjoy exceptional offers throughout the week, including discounts and special set menus. gourmetweek.org

BEIRUT COOKING FESTIVAL 16 - 18 November, 3 - 10 pm Spotlighting the very best in food, wine, spirits, kitchen equipment and more, the Beirut Cooking Festival returns to BIEL exhibition center for its seventh edition. beirutcookingfestival.com SALON DU CHOCOLAT 16 - 18 November, 3 - 10 p.m. The unmissable event for chocolate enthusiasts, Salon Du Chocolat Beirut returns for its fourth edition to the BIEL exhibition center, with over 60 stands showcasing the latest in chocolate, pastry and confectionery. salonduchocolatbeirut.com THE GARDEN SHOW & SPRING FESTIVAL 30 May - 2 June, 4 - 10 p.m. Discover an array of outdoor essentials, from plants to furniture, at Lebanon’s favorite outdoor spring event. Soak up the fun atmosphere with a daily live music program and a selection of food stands. The event is held alongside Travel Lebanon. the-gardenshow.com TRAVEL LEBANON 30 May - 2 June, 4 - 10 p.m As the first event of its kind to promote domestic tourism in Lebanon, visitors can connect with over 60 exhibitors and explore a variety of exciting activities and packages available across the country. The event is held alongside The Garden Show & Spring Festival. the-gardenshow.com SOUK EL TAYEB Souk el Tayeb is an open air, weekly farmers & producers market. Wednesdays 12 p.m. - 6 p.m. Gefinor Center Thursday, 11 a.m. - 6 p.m. The Village Dbayeh Saturdays, 9 a.m. - 2 p.m. Beirut Souks soukeltayeb.com

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Taste & Flavors - Winter 2017 (Issue 24)  

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

Taste & Flavors - Winter 2017 (Issue 24)  

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