The 36-year-old executive chef of the recently revamped Hôtel de Crillon in Paris had arrived in Beirut only a few days ago to prepare his menu for a private dinner hosted by Saab at his home.

“For the menu we were approached to work with Chef Youssef Akiki and Burgundy restaurant. Youssef has acquired a great deal of knowledge about the product and is always searching for the best quality ingredients and fine Lebanese producers.”

The Lebanese ‘joie de vivre’ is no secret to Parisians, especially at the Hôtel de Crillon. Beirut-born Aline Asmar was a relative newcomer in 2011, when the Saudi owner of the hotel tapped her as artistic director for an interior renovation of the grand 1753 building overlooking the Place de la Concorde.

When the hotel closed for a year and half for renovation, he traveled the world in search of culinary inspiration. He visited the best chefs for inspiration and reflection and worked on the concept of the hotel. After the hotel’s reopening a year ago in July, Christopher was awarded a Michelin star in February.

His culinary philosophy is: first, quality of the product; second, seasonality – choosing the best time, not only for fruit and vegetables, but also for fish and meat; and third, creativity – a perpetual thirst to move forward and, most importantly, combine it with emotion.

@christopherhacheofficiel
@hoteldecrillon