Chez Marc Libanais

A varied assortment of eight vegetarian Lebanese specialties, including cold starters like hommos and tabouleh, as well as hot bites. Ideal for tasting several flavors in one meal.

A selection of eight traditional appetizers, mixing cold and hot flavors. Offers a complete overview of classic Lebanese cuisine starters.

A hearty meal including an assortment of eight cold and hot starters, accompanied by a selection of meat grills. Perfect for big appetites wanting to taste everything.

Lunch formula served on weekdays including a main course with sides and a dessert or coffee. A balanced meal with classics like hommos and grills.

Full dinner menu including an assortment of chicken and beef grills, served with traditional starters and a pastry for dessert. A rich flavor experience.

The most complete menu, designed to showcase the full range of cuisine. Includes an aperitif, a large assortment of mezzés and grills, a drink, a medley of desserts, and a hot beverage.

Menu specially designed for children under 10 years old. Includes a mild grilled skewer, a light dessert, and a drink.

An elaborate tasting menu by the chef, offering a complete journey from aperitif to coffee. Includes a varied starter, mixed skewers, and wine or other drink.

A tasting platter featuring several vegetarian classics: chickpea purée, eggplant caviar, parsley salad, and small stuffed pastries. Ideal for tasting everything.

The famous Lebanese dip made from blended chickpeas and tahini (sesame paste). Creamy texture and nutty flavor, enhanced by lemon and olive oil.

Also known as Baba Ganoush, this is a purée of smoked eggplants mixed with tahini. Rich and slightly smoky flavor, creamy texture.

Traditional fresh salad composed mainly of chopped parsley, with tomatoes, mint, and fine bulgur. Lemon and tangy dressing.

A refreshing mix of plain yogurt and crunchy cucumber pieces, flavored with dried mint. Very mild and soothing.

Strained yogurt cheese, thick and creamy, served with a drizzle of olive oil. Characteristic tangy flavor. Eaten with bread.

Small eggplants stuffed with walnuts and peppers, preserved in olive oil. A specialty with intense and complex flavor.

Lebanese peasant salad with fresh vegetables and pieces of fried or grilled pita bread. Seasoned with sumac, a purple tangy spice.

The Lebanese tartare: very fresh raw beef, finely pounded with bulgur and spices. Served with olive oil and mint.

Triangular pastry pockets stuffed with a tangy mixture of spinach, onions, and sumac. Golden pastry and flavorful filling.

Crispy fried fritters made from ground chickpeas and fava beans with herbs. Served hot with tahini (sesame) sauce.

A vegetarian stew of melting eggplants simmered in a rich tomato sauce with chickpeas. Can be eaten hot or cold.

Small fried pastries stuffed with feta and herbs. Crispy on the outside and melting on the inside.

Fried half-moon shaped pastries, stuffed with minced beef, onions, and pine nuts.

Crispy thin pastry rolls, filled with feta cheese. Light and crunchy texture.

Fried oval meatballs, made of a meat and bulgur shell, stuffed with spiced minced meat and pine nuts. A great classic.

Small pan-fried sausages made of beef and lamb, seasoned with mild spices. Served hot and juicy, often with lemon juice.

Dish of flat green beans slowly simmered in a tomato sauce with olive oil and onions. Tender and flavorful.

Stew of simmered fava beans, seasoned with cumin, garlic, lemon, and olive oil. A hearty dish, traditional for breakfast or a meal.

Vine leaves stuffed with rice, tomatoes, and parsley, cooked in olive oil and lemon. Served cold, tangy flavor.

Tender poultry livers, pan-fried with a garlic and lemon sauce (or pomegranate molasses). Rich in flavor.

Ground beef mixed with fresh parsley and onions, molded into skewers and grilled. Tender and flavorful.

Chicken breast skewers marinated at length in lemon, garlic, and spices, then grilled. Juicy and tangy white meat.

The best of both worlds: a marinated chicken skewer and a spiced ground beef skewer. Ideal for variety.

Pita breads stuffed with spiced minced meat, then grilled until the bread is crispy and the meat is cooked. Like a crunchy hot sandwich.

Vegetarian version of Arayesse, stuffed with melted cheese. The crispy bread contrasts with the stringy cheese.

Main course consisting of Kebbeh balls (meat and bulgur fritters), served in a generous portion.

Thin slices of chicken marinated in shawarma spices, pan-fried. Served with an assortment of classic dips.

Thin slices of marinated and spiced beef, seared on the plancha. Served with hommos, moutabal, and tabouleh for a complete meal.

A royal platter for meat lovers: generous assortment of skewers (beef and chicken) and fried kebbeh.

Tender lamb chops, grilled to reveal their characteristic flavor. Juicy and rich in taste.

Large grilled shrimp in their shells to preserve their juices, often seasoned with garlic and lemon. Firm and sweet flesh.

An assortment of various Lebanese desserts, perfect for sharing and tasting different sweet treats.

Soft and gelatinous confection, flavored with rose water and dusted with powdered sugar. Sweet and fragrant.

Dense and crumbly confection made from sesame paste (tahini) and sugar. Sandy texture that melts in the mouth and intense nutty flavor.

A fresh and light dessert made of yogurt drizzled with a sweet syrup flavored with orange blossom.

Traditional milk pudding thickened with starch, flavored with orange blossom. Smooth and creamy texture, often served cold.

Dense semolina cake soaked in sugar syrup or honey, often decorated with an almond. Granular texture and very sweet.

Flaky pastry made of layers of phyllo dough, filled with chopped pistachios and soaked in syrup. Crispy and rich.

Rolled pastry made of fried vermicelli, filled with whole pistachios. Very crispy.

Selection of refreshing ice creams. Ask for available flavors.