Noura Boulogne - Lebanese Brasserie & Tea Room

A varied assortment of small cold and hot appetizers. Includes purees (chickpea, eggplant), parsley salad, vine leaves, and fritters. Ideal for discovering Lebanese flavors in one dish.

Complete tasting platter including cold and hot classics like Kibbeh (meatball) and Safiha (mini lamb pizza), accompanied by the essential hummus and tabbouleh.

Vegetarian version of the discovery platter. Replaces meats with cheese and vegetable specialties, such as vine leaves and cheese pastries.

The famous Lebanese chickpea puree, creamy and rich in flavor thanks to sesame cream (tahini). Enjoyed by dipping Lebanese bread.

A spicy variation of classic hummus, enhanced with paprika and chili for a touch of heat.

Also called Baba Ghanouj, it's a puree of grilled eggplants with a smoky flavor, mixed with sesame cream. Silky texture and deep taste.

Rolled vine leaves stuffed with a vegetarian mixture of rice and herbs. Tender, lemony, and fresh.

Lebanese cold ratatouille. Tender eggplant pieces cooked in a rich tomato sauce with chickpeas.

Salad of aged and spicy crumbled cheese. The taste is quite strong and salty, balanced by fresh tomato.

A spicy and textured preparation based on peppers and walnuts, offering a mix of sweet and spicy flavors.

Thick strained yogurt mixed with crunchy cucumber and dried mint. Very refreshing.

Creamy fresh cheese (strained yogurt) served with za'atar (mixture of wild thyme, sesame, and sumac). Tangy and fragrant.

Whole chickpeas served warm, simply seasoned with cumin, lemon, and good olive oil. Rustic and comforting.

Classic hummus topped with hot and spicy shawarma meat. A delicious mix of temperatures and textures.

Hummus topped with small cubes of pan-fried lamb and crunchy pine nuts.

Grilled semi-hard cheese slices until golden brown. Pleasant chewy texture and salty taste.

Very spicy oriental sausages, sautéed and deglazed with lemon. Intense and spicy flavor.

Small spicy pastries with mild spices (often cinnamon/cloves), served with a tangy pomegranate molasses sauce.

Marinated and grilled chicken wings, served with a typical Lebanese garlic and lemon marinade (Jawaneh).

The quintessential Lebanese tartare. Very finely minced raw lamb meat kneaded with crushed wheat (bulgur) and spices. Eaten with olive oil and bread.

Raw minced lamb meat with fresh parsley and onions, seasoned with mild spices.

Pure lamb tartare (without bulgur), pounded until a creamy paste texture, seasoned with garlic.

Thin slices of raw lamb fillet, served carpaccio-style with oriental spices.

A selection of small traditional savory bites. Ideal for snacking or as an appetizer.

A fresh and light salad mixing classic Mediterranean ingredients.

The national salad of Lebanon. Unlike Western tabbouleh, it is green, composed mainly of finely chopped flat-leaf parsley sprigs, with a little mint, tomatoes, and a pinch of crushed wheat. Very lemony.

Crispy peasant salad with pieces of fried or grilled Lebanese bread. Seasoned with sumac, a tangy red spice, and pomegranate molasses.

A modern and complete bowl revisiting Lebanese flavors, with crispy falafels as the main protein.

Two skewers of tender lamb pieces, grilled over charcoal for a smoky flavor. Served with sesame cream.

Spicy and parsleyed minced meat skewers, grilled and juicy.

Variation of kafta served on a bed of spicy and garlicky tomato sauce.

Marinated chicken breast skewers with lemon and garlic, very tender. Served with the famous Lebanese garlic cream (toum).

Assortment allowing you to taste the three main meats: lamb, chicken, and kafta.

Thin slices of marinated chicken, cooked on a vertical rotisserie, usually served with garlic cream.

Marinated and roasted red meat slices, served with a sesame sauce (tarator).

The best of both worlds: a mix of chicken and meat shawarma.

A royal dish combining mixed grills with the two most popular sides.

Complete platter with spit-roasted meats, salad, and chickpea puree.

Traditional fish dish (often called the fisherman's dish), served on fragrant rice with spices and colored by caramelized onions.

Grilled lamb chops flavored with wild thyme.

Oven-baked version of Kibbeh, prepared like a meat and bulgur cake, less fatty than the fried version.

Boneless half chicken grilled flat, marinated with aromatic herbs.

White rice cooked with small toasted vermicelli, a classic side dish in Lebanon.

Fried potatoes.

Diced potatoes sautéed with coriander, garlic, and chili (harra means spicy).

Thyme-scented rice.

A type of thin pizza without cheese, topped with a mixture of olive oil and za'atar (thyme, sesame, sumac).

Galette covered with a mixture of melted cheeses.

Very thin meat pizza, topped with minced meat marinated with vegetables and spices.

Grilled pita bread sandwich filled with melting halloumi cheese.

Grilled cheese sandwich with Basturma (spicy cured beef Armenian/Lebanese).

Pita stuffed with kafta meat then grilled until the bread is crispy and the meat is cooked inside.

Quick lunch formula including a main course and a drink.

Complete lunch formula including main course, dessert, and drink.

Menu adapted for children with a rolled sandwich, a side dish, an ice cream, and a drink.

Crispy puff pastries filled with dried fruits and soaked in sugar syrup. Very sweet.

Light and silky milk pudding, delicately flavored with floral waters.

Refined dessert based on sweet cheese dough and semolina, filled with cream (ashta). Soft and elastic texture.

Shortbread filled with pistachios, traditionally served with a light white cream called Natef.

Dessert composed of two layers of crispy vermicelli encasing a creamy milk cream.

Slice of sponge cake or rusks soaked in syrup and topped with milk cream.

Small half-moon shaped crepes, filled with creamy filling.

Semolina-based pastry and grilled pistachios, filled with cream.

The Middle Eastern cheesecake. Hot melted cheese covered with a golden semolina crust and drizzled with syrup.

Chocolate cake with a molten center, with a Lebanese touch (rose ice cream).

Artisanal ice creams with typical oriental flavors like orange blossom, rose, or 'Achta' (milk cream).

Large composed ice cream desserts.

A coffee or tea accompanied by an assortment of Lebanese mini-desserts.

Classic tequila cocktail.

Refreshing Cuban cocktail.

Short rum and lemon cocktail.

Homemade version of Piña Colada with mango.

Colorful and fruity cocktail.

Twist on the Moscow Mule with basil.

Elegant vodka and cranberry cocktail.

Savory and spicy tomato juice cocktail.

Bitter Italian cocktail.

Cocktail based on Arak (Lebanese aniseed spirit), refreshing.

Classic with whiskey.

Gin tonic flavored with rose.

Sparkling and bitter Italian aperitif.

Floral variation of Spritz with elderflower liqueur.

More bitter Spritz with Campari.