We move away from the basic French-style Lebanese formulas (mezzes, grilled meats and kebbés) and we keep only the best! without touching it.
Explanation: out of the 300 or so traditional Lebanese mezzes, there are the recipes that it would be sinful to touch - we're talking about chickpea hummus (hommous literally means "chickpea") or garlic cream, which here reaches heights of perfection! - and we add a suite to the menu, made of a modernized family cuisine that frees itself from the only Lebanese terroirs to venture far beyond the recipes inherited from grandmothers. A patient seasonal cuisine, with no parsley tabbouleh, nor fattouch in winter, for lack of fresh tomatoes; modern, mixed and light, open to the world and without orthodoxy, within the limits that one will never make hummus with lentils or white beans, nor will one dare serve grilled meat with rice.
