Les Mots et Le Ciel

Fresh starter combining the crunch of winter radish with the tangy sweetness of labneh (strained yogurt). Sumac adds a distinctive lemony note. · Contrasting texture between raw radish and creamy cheese. · Eaten as is to whet the appetite.

Thin slices of raw halloumi cheese served with purple artichokes and bottarga (dried mullet roe). Seasoned with za'atar (spice blend). · Savory and umami flavor from the bottarga and cheese, with the vegetal freshness of the artichoke. · A refined cold starter.

Traditional Levantine fish dish, cooked with spiced saffron rice and garnished with fried onions. · The fish is tender and the rice fragrant, offering a balance of sweet and aromatic flavors. · Hearty and comforting main course.

Traditional stew of simmered fava beans and chickpeas, seasoned with olive oil, lemon, and fresh herbs. · Melting and creamy texture, rich and earthy taste enhanced by the acidity of lemon. · Often consumed with bread for dipping.

Quail prepared roasted and confit, lacquered with a sweet and sour pomegranate molasses. Accompanied by freekeh (grilled green wheat with a smoky flavor). · The meat is tender and juicy with a caramelized skin. The wheat provides a firm texture and a nutty flavor. · A rich dish blending sweet and savory.

Traditional dessert resembling a milk flan, served with pistachios and refreshing citrus. · Smooth and gelatinous texture, delicate milk and orange blossom/rose flavor, contrasted by the acidity of the fruits. · Eaten fresh with a spoon.

Meat and bulgur patties (kibbeh) cooked in a warm yogurt (laban) sauce flavored with coriander. · Creamy and slightly tangy flavor, comforting texture. · Traditionally served with vermicelli rice.

Vegetarian plate of stewed fava beans, chickpea puree (hummus), and fresh vegetables. · Mix of creamy and crunchy textures, fresh and earthy flavors. · Healthy and complete dish.

The special dish of the day according to the chef's inspiration and market products. · Ask the staff for the exact composition.

Assortment of varied small hot and cold portions (mezzés) followed by a sweet touch. · Ideal for tasting several specialties in one meal. · Perfect for the undecided or to discover the cuisine.

Creamy chickpea puree, sesame paste (tahini), lemon, and garlic. · Smooth and silky texture, rich sesame and slightly lemony taste. · Eaten by dipping Lebanese bread.

Eggplant, tomato, and chickpea stew, often served cold or lukewarm (Lebanese version). · Sweet and melting flavor, rich in vegetables. · Classic vegetarian starter.

Very fresh salad composed mainly of chopped flat-leaf parsley, mint, tomatoes, and a little fine bulgur. · Vibrant lemon and olive oil dressing. Crunchy and herbaceous texture. · Refreshing, often eaten with lettuce leaves or bread.

A small starter or special portion of the day. · Varies according to fresh ingredients available.

Small fried patties made of bulgur and meat, stuffed with spiced minced meat and pine nuts. · Crispy exterior and soft, spicy interior. · Eaten with your hands.

Small oven-baked pastry pockets, stuffed with spinach, cheese, or meat. · Golden and tender dough with a flavorful filling. · Popular snack or part of a mezze assortment.

Flaky oriental pastry filled with crushed dried fruits and soaked in sweet syrup. · Very crispy, sweet, and rich. · Perfect with tea or coffee.

Shortbread pastry filled with dates, nuts, or pistachios. · Crumbly and melting texture, tender and sweet center. · Often sprinkled with powdered sugar.

Special dessert prepared according to the day's inspiration. · Ask the waiter for details.