Chez Madeleine

A complete meal allowing you to taste a variety of Lebanese specialties. Includes cold and hot appetizers, mixed grills, and a dessert. Ideal for discovering the richness of this cuisine.

A traditional selection of small dishes (mezzés) served simultaneously. Includes a variety of salads, dips, and hot bites. Designed for convivial sharing.

Aged sheep or goat cheese, formed into balls and coated with spices like thyme (za'atar). Served crumbled with tomatoes, onions, and olive oil. Intense and salty flavor.

Colorful Lebanese peasant salad with pieces of fried or grilled pita bread. Seasoned with sumac and pomegranate molasses for a distinctive tangy taste. Fresh and crunchy.

The classic hummus recipe: blended chickpeas, tahini (sesame paste), lemon, and garlic. Smooth and creamy texture with a nutty flavor. Enjoyed by dipping bread.

A spicy version of hummus with chili, parsley, and garlic. Offers a piquant touch compared to the classic version. Creamy and rich in flavor.

Thick strained yogurt, similar to a creamy fresh cheese. Served with a drizzle of olive oil and often sprinkled with za'atar. Fresh and slightly tangy taste.

Flavored version of Labneh with fresh crushed garlic. Creamy texture and pronounced garlicky flavor. Perfect with pita bread.

Dish likely combining hummus with Labneh Makdous (small eggplants stuffed with walnuts and chili, preserved in oil). A complex mix of creamy and crunchy textures with a tangy touch.

Rustic dish based on lentils and rice or bulgur, garnished with crispy fried onions. Flavored with cumin. Tasty, comforting, and vegetarian.

Lebanese version of moussaka, served cold as an appetizer. Stew of eggplant, tomatoes, and chickpeas. Tender and rich in vegetable flavor.

Purée of grilled eggplant with a smoky flavor, mixed with tahini (sesame) and lemon. Often garnished with fresh pomegranate seeds. Silky texture and deep flavor.

Grilled eggplant salad (Baba Ghanoush) mixed with diced fresh vegetables. Simple lemon and olive oil dressing. Fresh with a smoky note.

Authentic Lebanese tabbouleh is an herb salad, mainly composed of finely chopped flat-leaf parsley, mint, tomatoes, and a little bulgur (wheat). Very lemony dressing. Very fresh and green.

Rolled vine leaves stuffed with a mixture of rice, tomatoes, and herbs, cooked in lemon juice and olive oil. Served cold, tender, and tangy.

Pan-fried halloumi cheese (firm and salty) until golden. Flavored with herbs. Pleasant chewy texture that squeaks when bitten.

Cooked chicken wings marinated in a garlic, lemon, and coriander sauce (Lebanese Provençal style). Tender meat and very fragrant sauce.

Sautéed poultry livers served with a sweet and sour sauce with pomegranate molasses. Melting texture and rich flavor, enhanced by the pomegranate's acidity.

Lebanese garlic sauce (Toum), white and creamy like mayonnaise but made from garlic and oil. Very strong garlic taste. Perfectly accompanies grilled meats.

Rich dish likely composed of hummus topped with sautéed minced beef and toasted pine nuts. Blend of creamy and crunchy textures.

Fried potato cubes sautéed with garlic, coriander, and chili. A spicy and flavorful dish, crispy on the outside and tender on the inside.

Fried rugby ball-shaped croquettes, made of a meat and bulgur shell, stuffed with spiced minced meat and pine nuts. Crispy outside, soft inside.

Vegetarian fried croquettes made from ground chickpeas and fava beans with herbs. Crispy and golden, served with tarator sauce (sesame).

Small triangular pastries filled with spinach, made tangy with sumac and lemon. Soft or slightly crispy dough.

Small fried half-moon pastries, filled with a mixture of salted white cheese. Crispy dough and melting center.

Fried pastries stuffed with spiced minced meat and pine nuts. A classic hot Lebanese mezzé.

Crispy cigars made of fine dough (brick style) rolled around a filling of melted cheese. Very crispy texture.

Complete vegetarian dish combining the freshness of labneh (strained yogurt) with the smoky flavor of eggplant and the texture of chickpeas.

Plate composed of creamy hummus served with hot crispy falafels and fresh vegetables. A balanced and satisfying vegetarian meal.

Traditional ice cream with a unique elastic texture, often flavored with orange blossom or rose water and studded with pistachios.

Oriental pastries made of crispy filo dough layers, filled with nuts (pistachios, walnuts, pine nuts) and drizzled with flavored sugar syrup.

Shortbread cookies filled with pistachios or walnuts, traditionally served with 'Natef', a creamy white cream similar to meringue.

Light and silky Lebanese milk pudding, flavored with orange blossom or rose water. Served cold with pistachios on top.

Dessert composed of two layers of crispy angel hair pastry enclosing a creamy milk cream (ashta). Served with syrup.

Fresh and fruity dessert made from strawberries marinated in a light orange blossom syrup. Refreshing at the end of the meal.

100% vegan lunch formula including an assortment of starters and main courses without animal products, followed by a Lebanese dessert.

Vegetarian lunch formula with a variety of cold and hot mezzés without meat, followed by a dessert.

Lunch formula centered on shawarma (meat roasted on a spit), served as a plate with side dishes and dessert.

Complete formula with classic appetizers (hummus, tabbouleh) and a choice of main course (falafel or grills), followed by a dessert.

Discovery formula focused on mezzés, including cold dips and an assortment of various hot fritters, with dessert.

Extra portion of homemade sauce to accompany your dishes.

Red wine served by the pitcher.

White wine served by the pitcher.

Rosé wine served by the pitcher.