Les Merveilles Du Liban

Creamy chickpea purée mixed with tahini (sesame paste), lemon, and garlic. Smooth texture and rich nutty flavor. Traditionally enjoyed by dipping Lebanese bread.

Grilled eggplant caviar puréed with tahini and lemon. Offers a characteristic smoky flavor and creamy texture. A cold mezze classic.

Very fresh Lebanese salad composed mainly of chopped flat-leaf parsley, mint, tomatoes, and a little bulgur. Seasoned with lemon and olive oil. Tangy and herbaceous taste.

Rolled vine leaves stuffed with a mixture of rice and mild spices. Slowly cooked and served cold. Tender texture and lemony flavor.

Flat green beans simmered in an olive oil tomato sauce with onions and garlic. Flavorful vegetarian dish, served cold or warm.

Aged sheep's cheese, dried and crumbled, often coated with spices like thyme (zaatar). Served mixed with diced tomatoes and onions. Strong, salty, and pungent taste.

Thick strained yogurt (fresh cheese) seasoned with garlic and dried mint. Creamy and smooth texture, drizzled with olive oil. Eaten with bread.

Colorful peasant salad with pieces of fried or grilled Lebanese bread. Seasoned with sumac (tangy spice) and pomegranate molasses. Crispy and refreshing.

Small eggplants stuffed with a mixture of walnuts, chili, and garlic, then preserved in olive oil. Melting texture and intense, complex flavor.

Stewed fried eggplant with tomatoes, onions, and chickpeas. Rich and melting dish, served cold as a starter (different from the baked Greek moussaka).

Rustic dish made of lentils and rice cooked together until puréed, topped with crispy fried onions. Earthy and sweet flavor.

Small fried half-moon shaped pastries stuffed with minced meat and pine nuts. Crispy dough and flavorful filling.

Triangular pastries stuffed with a mixture of spinach, onions, and sumac. Golden dough baked or fried. Characteristic tangy taste.

Fried oval patties made with a meat and bulgur shell, filled with spicy minced meat and pine nuts. Crispy on the outside, moist on the inside.

Crispy phyllo dough rolls (like cigars) filled with white cheese (often halloumi or feta) and herbs. Very crispy texture and melting center.

Fried vegetarian patties made from ground chickpeas and fava beans with herbs and spices. Crispy and golden, served with tarator sauce (sesame).

Stewed fava beans, seasoned with garlic, lemon, and olive oil. Hearty and flavorful traditional dish.

Plate of creamy hommous topped with sautéed minced lamb or beef and grilled pine nuts. Delicious contrast between the cold hommous and the hot meat.

Pan-fried poultry livers deglazed with pomegranate molasses. Unique sweet and sour flavor and tender texture.

Small spicy (soujouk) or flavored (makanek) meat sausages, sautéed or grilled, often served with a tomato or lemon sauce. Piquant and juicy taste.

Chicken wings marinated in garlic, lemon, and coriander, then grilled or fried. Very fragrant and tangy flavor.

Pita bread sandwich stuffed with seasoned minced meat (kafta) then grilled until the bread is crispy and the meat is cooked. Served cut into quarters.

Grilled pita bread stuffed with halloumi cheese, tomatoes, and fresh mint. The cheese becomes melted and salty when cooked. A sort of Lebanese croque-monsieur.

A large composed plate featuring a variety of iconic cold and hot mezzés. Ideal for a complete and varied single-dish meal.

Lunch menu allowing you to choose two dishes from a selection of starters, main courses, and desserts. A balanced and quick meal.

Complete lunch menu including a starter, a main course, and a dessert of your choice. Allows you to enjoy a three-course Lebanese meal.

Discovery platter for two people including a chef's selection of three cold and three hot starters. Ideal for tasting several flavors.

Sharing platter for three guests, offering a variety of four cold and four hot mezzés selected by the chef.

Large convivial platter for four people, with five cold and five hot varieties. A table rich in colors and flavors.

Feast menu for two people including a wide selection of mezzés, followed by a mixed grill platter (meats) and finished with traditional desserts.

The royal meal for four people. Includes an abundance of cold and hot starters, a large platter of mixed grilled meats, and sweet desserts.

Plate composed exclusively of the chef's vegetarian specialties (hommous, tabbouleh, falafels, etc.). Healthy and complete meal without meat.

Selection of dishes respecting the vegan diet, without any animal products. Rich in vegetables, cereals, and legumes.

Additional side dish of choice: crispy fried potatoes or tomato-cooked bulgur wheat.

Menu specially designed for children including a meat dish with fries, a dessert, and a sweet drink.

Large composed salad (fattoush) with sautéed beef slices and a sesame tarator sauce. A complete and fresh dish.

Crispy fattoush salad with marinated chicken pieces and creamy garlic sauce (toum). Garlicky and fresh flavor.

Vegetarian variation of fattoush salad, enriched with diced cow's cheese and dressed with a light vinaigrette.

Crispy fattoush salad with warm, crispy falafel balls, served with sesame sauce (tarator). A hearty vegetarian option.

Skewers of tender lamb cubes, marinated in spices and grilled. Served with a spread (hommous or moutabal). Grilled flavor and juicy meat.

Chicken breast skewers marinated in lemon and garlic, then grilled. Served with garlic cream and a salad. Very tender and fragrant meat.

Minced meat skewers (beef and lamb mix) seasoned with parsley and onions, grilled over charcoal. Served with a fattoush salad.

Assortment of grills including lamb, chicken (taouk), and minced meat (kafta). Served with hommous and tabbouleh. Ideal for variety.

Thin slices of beef marinated in oriental spices and roasted on a vertical spit. Served with hommous. Intense and spicy flavor.

Chicken slices marinated in lemon and spices, roasted on a spit. Served with a fresh salad. Tender and slightly tangy meat.

Combination of beef and chicken shawarma. Served with hommous and tabbouleh. Allows you to taste both marinades.

Traditional baked dish, composed of layers of bulgur-pounded meat and a minced meat filling. Served with a fresh yogurt and cucumber sauce.

Large grilled prawns seasoned with fine herbs. Delicate sea flavor, enhanced by grilling.

Ultra-fresh raw beef, finely pounded (like pâté) with herbs and aromatics. Enjoyed with Lebanese bread and olive oil.

The ultimate Lebanese tartare: raw pounded meat mixed with fine bulgur and spices. Unique slightly grainy texture and rich taste.

Raw beef prepared like for skewers (with parsley and onions) but served raw. Fresh and very aromatic.

Small pastries made of thin layers of phyllo dough, filled with chopped nuts or pistachios and drizzled with sugar syrup. Crispy and sweet.

Silky milk flan (like a light panna cotta), flavored with orange blossom water and often sprinkled with pistachios. Fresh and delicate dessert.

Dense semolina cake soaked in fragrant sugar syrup. Gritty and moist texture, very sweet taste.

Traditional shortbread filled with dates, nuts, or pistachios. The dough melts in your mouth. Often sprinkled with powdered sugar.

Assortment of ice creams or sorbets. Refreshing at the end of the meal.

Cylindrical pastry made of fried vermicelli (angel hair), rolled around whole pistachios. Very crispy and rich.

Soft dough rolls made of sweet cheese and semolina, filled with thick fresh cream (ashta). Served with syrup. Moist and melting texture.

Dessert made of two layers of crispy vermicelli (angel hair) enclosing a creamy milk custard. Served with syrup on the side.

Mixture of carob molasses (dark natural syrup) and tahini (sesame paste). Rich flavor reminiscent of chocolate and caramel. Nutritious vegan dessert.

Hot drink served with an assortment of small Lebanese sweets (baklava, maamoul, etc.). Perfect for tasting a bit of everything.

Large platter of assorted Lebanese pastries to share.