WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
SHOPPING |
10+ ORIGINAL CORKSCREWS AND ESSENTIAL WINE TOOLS
Wine has long been celebrated as more than just a beverage—it’s an experience, a ritual, and a symbol of elegance and craftsmanship. At the heart of this ritual lies the humble yet indispensable corkscrew, a tool that has evolved from a simple utility into a work of art and ingenuity. This compilation dives deep into the world of unique corkscrew creations and a selection of essential wine tools and accessories from MG Supplies.
ALESSANDRO M. CORKSCREW: A VIENNESE TWIST ON A CLASSIC
Arthus Arbesser has reimagined the iconic Alessandro M. corkscrew from Alessi, infusing it with his signature style. This innovative design seamlessly merges Viennese art and architecture with contemporary aesthetics. A captivating fusion of form and function, it showcases the distinctive vision of one of today’s most influential designers.
BAR CORKSCREW: TIMELESS ELEGANCE
Featuring handles crafted from smooth wood, they boast a distinctive diamond-pattern inlay that adds a touch of sophistication. Available in natural and dark finishes, these corkscrews are perfect for wine enthusiasts who appreciate beauty in everyday tools.he ergonomic design ensures a comfortable grip, making them a stylish and practical addition to any collection.
ELECTRIC CORKSCREW: EFFORTLESS ELEGANCE
Traditional wine openers can be difficult to use, often requiring significant effort and skill. The electric corkscrew offers a convenient and effortless solution. Its sleek design and compact size make it easy to store in any kitchen. With a powerful rechargeable battery, it can open up to 30 bottles on a single charge.
ELSA PERETTI CORKSCREW: SILVER ELEGANCE
A timeless piece of functional art, this sterling silver corkscrew, designed by the iconic Elsa Peretti, effortlessly combines elegance and utility. Its compact size and sleek design make it a perfect addition to any bar cart or kitchen. A perfect present for wine enthusiasts and design lovers alike, it’s both a functional tool and a stylish statement piece.
ILO CORKSCREW: CELEBRATE WITH EASE
The ILO Corkscrew is a breeze to use. Just place the cylinder on the bottle and twist the top. The cork will effortlessly slide out. Named after the Finnish word for “joy,” ILO enhances your at-home celebrations with friends and family. ILO’s designs are both practical and visually appealing. Each product comes in attractive packaging, making it a perfect gift.
LAGIOLE EN AUBRAK CORKSCREW: FRENCH CRAFTSMANSHIP
Laguiole en Aubrac corkscrews are meticulously handcrafted in France by skilled artisans. These tools are renowned for their exceptional quality and rich history. The brand’s commitment to tradition, combined with modern craftsmanship, has made Laguiole en Aubrac corkscrews a favorite among wine enthusiasts worldwide.
LEGNOART COLLECTION: EXPERT PERFORMANCE
Enjoy the perks of having a personal garden regardless of your location with the Click & Grow indoor garden. Similar to a capsule coffee machine, this device uses biodegradable plant pods filled with seeds and nutrients instead of coffee pods, allowing you to relish homegrown food throughout the year.
LUXURY CORKSCREW: THE PERFECT WINE COMPANION
Crafted from high-quality zinc alloy with a bronze screw, this stylish corkscrew adds a touch of vintage charm to your wine-opening experience. It effortlessly removes corks without breakage, making it perfect for home use or professional bars. This handcrafted piece makes a wonderful gift for any wine lover.
SOMMELIER SET: THE ULTIMATE WINE EXPERIENCE
The WMF Baric Sommelier Wine Set is a comprehensive collection of tools designed to enhance your wine-drinking experience. This set includes a foil cutter, corkscrew, wine pourer, bottle stopper, and bottle opener. Each tool is crafted with precision and style, ensuring effortless and elegant wine service. The set is housed in a luxurious walnut wood case, making it a perfect gift for wine enthusiasts.
VISKI X ANTHROPOLOGIE BELMONT CORKSCREW: GOLDEN LUXURY
Crafted from premium stainless steel with a luxurious gold-plated finish, the Viski Belmont Corkscrew is the perfect blend of elegance and functionality. Designed with a double-hinged arm for effortless leverage, it ensures smooth and efficient cork removal. The five-turn worm glides seamlessly into any cork, while the handle-integrated foil cutter adds convenience and precision.
ZACK ELIOS: THE MODERN STAINLESS STEEL CORKSCREW
The Zack Elios Corkscrew is a sleek and modern accessory designed for effortless wine opening. Crafted from high-quality stainless steel, its minimalist design showcases a blend of durability and sophistication. The sturdy base provides stability, while the ergonomic handle ensures a comfortable grip for smooth operation.
WINE TOOLS AND ACCESSORIES BY MG HOTEL SUPPLIES
PREMIUM STAINLESS STEEL WINE AND CHAMPAGNE STOPPER
This is a stainless steel wine stopper designed for sealing opened bottles of wine or champagne to maintain freshness and flavor. Its sleek and durable design features a polished metallic finish, making it both functional and visually appealing. The stopper includes a spring-loaded mechanism with secure clips that fit tightly around the bottle’s neck, ensuring an airtight seal to preserve the beverage’s quality.
ELEGANT STAINLESS STEEL WINE BUCKET WITH STAND
This stainless steel wine and champagne bucket with stand is the perfect accessory for elevating any event or gathering. Featuring a sleek, polished finish, the bucket is designed to keep your beverages chilled to perfection. The sturdy, freestanding design includes a stable base and a tall, modern stand, making it ideal for convenient placement beside tables or seating areas.
PREMIUM BLACK VACUUM WINE PRESERVER PUMP
Keep your wine fresh longer with this vacuum wine saver pump, complete with two airtight stoppers. Designed to remove air from opened bottles, this pump slows oxidation, preserving the wine’s taste and aroma for days. The ergonomic handle ensures easy operation, while the reusable stoppers create a secure, leak-proof seal.
We’ve asked the expert, Susan Amin, to share her insider tips on creating a fall table setting that captures the essence of the season. With her eye for design and love for all things autumn, she offers practical yet stylish ideas to help you craft a warm, inviting space for your gatherings. From earthy palettes and natural elements to thoughtful finishing touches, here’s how to transform your table into a celebration of fall’s beauty.
1. Embrace earthy and neutral color calettes
While traditional fall colors like burnt orange and burgundy remain timeless, there is a growing shift toward muted tones like taupe, terracotta, ochre, and warm greens. These shades create a sophisticated yet grounded look that echoes the season’s natural palette.
- Textiles: Use linen or cotton tablecloths and runners in warm tones. A runner in a rusty hue paired with napkins in complementary shades adds a cohesive touch.
- Tableware: Opt for ceramic or rustic stoneware plates in earthy tones to enhance the organic feel of your table.
2. Bring nature to the table
Incorporate natural elements to capture the essence of fall. Items like dried foliage, pinecones, pumpkins, and wooden accents not only add texture but also celebrate the season’s abundance.
- Centrepieces: Mix wooden and real pumpkins with dried leaves or eucalyptus branches for a relaxed yet organic vibe.
- Accents: Use wooden or metal chargers or rattan placemats to add depth and rustic charm to your table.
3. Play with texture
Layering is key to achieving that cosy fall look. Combining different textures—like soft linens with woven mats or ceramic pieces—creates a tactile experience that feels inviting.
- Table Linens: Frayed table runners or raw-edged napkins are on-trend and bring a relaxed elegance.
- Cutlery and Glassware: Pair vintage or wooden-handled cutlery with amber or smoky glassware for a moody yet welcoming atmosphere.
4. Use dried florals and foliage
Dried flowers are having a major moment, with pampas grass, hydrangeas, wheat, and eucalyptus leading the way. These sustainable, long-lasting options bring rustic charm and a nostalgic feel to your table.
- Vases: Use terracotta or earthy-toned vases to display your arrangements. Transparent vases can highlight the textures of dried stems beautifully.
- Pro Tip: Keep arrangements low and wide to encourage conversation across the table.
5. Create atmosphere with candlelight
Lighting plays a crucial role in setting the mood. As evenings grow longer, candlelight adds a warm and intimate glow.
- Candles: Choose taper candles in deep fall shades like forest green or burgundy.
- Holders: Opt for brass or dark metal holders for a vintage-inspired touch. Add lanterns or amber tea lights for an outdoor gathering.
6. Add seasonal produce
Seasonal fruits and vegetables double as décor, adding both colour and a harvest feel to your table. Small pumpkins, figs, pears, and pomegranates can be scattered among place settings or used as centerpiece accents.
- Pro Tip: Cluster seasonal produce with dried elements for a modern take on a traditional harvest theme.
7. Personal touches and finishing details
Thoughtful details make your table memorable. Small, personalised touches show care and attention to your guests.
- Name Cards: Add handwritten name cards or tie napkins with cinnamon sticks and rosemary sprigs for a fragrant detail.
- Layered Settings: Use risers or wooden boards to elevate centrepieces or serving dishes, adding depth and dimension.
With these ideas, you can create a warm and stylish fall table that is perfect for cosy gatherings. The beauty of fall lies in its rich textures, earthy tones, and natural elements, so enjoy the process of bringing it all together in a way that feels personal and inviting.
DESSERTS |
WALNUT BAKLAVA BLOSSOMS
BY MOHAMED ALKALHA
AL KALHA TREATS
Serves 6 to 10 | Preparation time 30min
INGREDIENTS |
For the Syrup:
- 2 cups sugar
- 2 cups water
- 1 teaspoon lemon juice
For the Baklava:
- Ready-made filo dough (thin sheets)
For the Filling:
- 1 cup crushed walnuts
- Melted pure ghee
PREPARATION |
For the Syrup:
- In a pot, combine the sugar and water. Stir well and bring to a boil.
- Once boiling, add the lemon juice and let it simmer for a few more minutes.
- Remove from heat and set aside to cool.
Assemble the Baklava:
- Lay out a sheet of filo dough.
- Brush it lightly with melted ghee.
- Sprinkle a generous amount of crushed walnuts over the sheet.
- Fold the dough and shape it into a flower-like form.
Bake:
- Place the shaped baklava pieces on a baking tray.
- Bake in a preheated oven at 180°C (350°F) until golden brown.
Finish:
- Once baked, pour the cooled syrup over the hot baklava.
- Allow it to soak for a few hours before serving.
Enjoy your homemade baklava!
WHAT’S NEW |
TASHAS GROUP PRESENTS EXCLUSIVE LUNCHES WITH CHEF TESSA KIROS AND CEO NATASHA SIDERIS
Celebrate friendship and culinary heritage as Tessa Kiros and Natasha Sideris bring soulful recipes and shared stories to Avli by tashas and Flamingo Room Dubai in two intimate dining events on the 20th and 22nd of November.
Tashas Group is set to host two exclusive lunch events. These events, featuring a collaboration between CEO and Founder Natasha Sideris and renowned chef and author Tessa Kiros, will take place on November 20 at Avli by tashas and November 22 at Flamingo Room by tashas. Priced at AED 380 per person, these intimate gatherings will run from 12:30 pm to 3:30 pm. Attendees can expect a memorable afternoon of soulful cuisine, heartfelt conversation, and culinary inspiration shared by Natasha and Tessa.
At the first event, Avli by tashas will offer a sharing-style menu inspired by Tessa’s celebrated cookbook, Food From Many Greek Kitchens. This menu captures the rustic charm and warmth of Mediterranean courtyards. The dishes reflect Tessa’s unique approach to Greek cuisine, immersing guests in the flavors of her Greek heritage.
The second lunch, held at Flamingo Room by tashas on November 22, will feature selections from Tessa’s acclaimed cookbook Falling Cloudberries. Known for her ability to blend tradition with personal storytelling, Tessa’s dishes will complement Flamingo Room’s sophisticated yet nostalgic ambiance. Attendees at both events will have the opportunity to purchase Tessa’s latest book, Now & Then, and receive a personal signature.
The collaboration between Natasha and Tessa is rooted in a friendship that began at Saheti School in Johannesburg, South Africa. Bonding over their shared Greek roots and mutual love for food, the two women have formed a powerful partnership. As Tessa shared, “We’ve always bonded over our diverse heritages, forming a friendship built on our love of food.” Natasha added, “When women support each other, it creates a powerful ripple effect.”
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CHEF |
NICOLAS DUROUSSEAU
EXECUTIVE PASTRY CHEF AT JUMEIRAH BEACH HOTEL
Chef Nicolas Durousseau, a culinary maestro at Jumeirah Beach Hotel, shares his passion, philosophy, and signature creations. In this exclusive interview, Chef Durousseau delves into the world of pastry, revealing his unique approach to crafting exquisite desserts. With a focus on precision, creativity, and the versatility of chocolate, he offers a glimpse into his culinary journey and future aspirations.
What is your philosophy or motto?
Participate in the transformation of the art of pastry with unparalleled creativity and a keen eye for detail.
What ingredients do you particularly enjoy working in your cuisine and why?
Of all the ingredients available in pastry, chocolate couverture is definitively my ingredient of choice. Its versatility allows us to express ourselves in different work choices.
What is your signature dish?
My signature dish is citrus and caviar, with fluffy egg whites and Mirabeau dry gin sorbet.
What advice do you have for young chefs?
The advice I could give young chefs starting out in this profession would be to choose renowned establishments in the culinary world to perfect their professional knowledge.
What is your dream?
My dream is a partial one, but rather the feeling of being able to pass it on to future generations.
What are your current projects and what plans do you have for the coming year?
Our days and weeks are full of projects or detailed plans for the near future. You will have to be patient to discover them.
READ MORE INTERVIEWS
RESTAURANT IN OMAN |
EM SHERIF
Em Sherif Restaurant invites guests into a realm of culinary splendor, where Lebanese traditions come alive with the timeless Em Sherif flair and sophistication. Guests embark on a culinary journey as each dish celebrates the art of Lebanese dining, blending age-old recipes with contemporary elegance. They savor the finest, authentic flavors that honor Lebanon’s rich culinary heritage. From delightful mezze to sumptuous mains, each dish features the freshest ingredients and bursts with passion.
In a setting designed to evoke the warmth and vibrancy of Lebanese hospitality, Em Sherif creates a uniquely curated ambiance that balances luxury with cultural charm. Every detail, from the hand-selected décor to the attentive service, enhances an unforgettable dining experience. Here, each moment celebrates Lebanese culture and culinary heritage. Em Sherif Restaurant offers more than just a meal—it takes guests on a journey through Lebanon’s rich flavors, traditions, and timeless elegance. Guests leave with cherished memories and a true taste of Lebanon’s spirit.
Cuisine: Lebanese cuisine.
Recommended dishes: Pizza Soujouk, Soujouk, Ashta w Ghazl el Banet, Lobster Mashboos, and Freekeh.
Address: The St. Regis Al Mouj Muscat Resort
OTHER RECOMMENDED RESTAURANTS IN THE REGION
WHAT’S NEW |
THE BEST CHEF AWARDS 2024: A CULINARY CELEBRATION OF GLOBAL TALENT IN DUBAI
From avant-garde innovators to rising stars, the world’s top chefs gather in Dubai for a record-breaking event honoring 550 culinary visionaries across 61 countries.
The Best Chef Awards 2024, held at Atlantis The Palm in Dubai, highlighted culinary brilliance from around the world. With 550 chefs from 61 countries recognized, this 8th edition was the largest ever, making history as it marked the event’s debut in the Middle East. Supported by the Dubai Department of Economy and Tourism (DET), the ceremony further strengthened Dubai’s status as a world-class culinary destination.
Top Global Honors
The awards celebrated three chefs who have reshaped modern cuisine:
- Rasmus Munk (Alchemist, Denmark) – 1st Place: Renowned for his theatrical, experimental approach, Munk’s work at Alchemist captivates with an immersive experience blending art and food.
- Albert Adrià (Enigma, Spain) – 2nd Place: A visionary, Adrià combines storytelling with culinary technique, pushing the limits of what’s possible in modern gastronomy.
- Eric Vildgaard (Jordnær, Denmark) – 3rd Place: Known for elevating Nordic ingredients with sustainable practices, Vildgaard’s dishes highlight purity and natural beauty.
Special Awards for Culinary Excellence
The ceremony also presented special awards celebrating chefs’ achievements across a range of culinary expertise:
- Best (R) Evolution: Albert Adrià (Enigma, Spain)
- Best Chef Pastry: René Frank (Coda, Germany)
- Best New Entry: Mei Kogo (Sushi-Meino, Japan)
- Best Terroir: Jaime Rodríguez (Celele, Colombia)
- Best Science: Ángel León (Aponiente, Spain)
- Best Food Art: Julien Royer (Odette, Singapore)
- Best NextGen: Michele Lazzarini (Contrada Bricconi, Italy)
- Best Dining Experience: Vaughan Mabee (Amisfield, New Zealand)
- Best Creativity: Paco Méndez (Come Restaurant, Spain)
- Best Dubai: Himanshu Saini (Trèsind Studio, UAE)
- Best Voted by Professionals: Ana Roš (Hiša Franko, Slovenia)
- Best Origins & Future:
- Eva, Lilian, and Emilie Rihani (Three by Eva, UAE)
- Mohamad, Wassim, and Omar Orfali (Orfali Bros, UAE)
Introducing the Knife Recognition System
In a first for The Best Chef Awards, this year’s event launched the Knife recognition system, a tiered framework honoring culinary professionals across three categories:
- Three Knives (The Best): The highest tier, awarded to 97 chefs achieving 80% or more of the maximum points, including Dubai’s own Grégoire Berger (Ossiano) and Himanshu Saini (Trèsind Studio).
- Two Knives (World-Class): Honoring 177 chefs who achieved 40% or more, such as Mohamad Orfali (Orfali Bros) and Daniel Birk (Row on 45).
- One Knife (Excellent): Recognizing 276 chefs who scored 20% or more, including Rahul Rana (Avatara), Solemann Haddad (Moonrise), and Tom Allen (Dinner by Heston).
A Vibrant Celebration of Global Cuisine
The awards followed a three-day series of events, including the Food Meets Science conference and panel discussions. Drawing more than 3,000 attendees, the event provided a forum for culinary leaders and enthusiasts alike to connect, learn, and celebrate.
Dubai’s Culinary Rise
The awards not only honored Dubai-based chefs but also highlighted the city’s growing culinary impact. Ahmed Al Khaja, CEO of Dubai Festivals and Retail Establishment, noted that hosting the awards “underlined [Dubai’s] status as a global gastronomy capital.”
Co-founder of The Best Chef, Cristian Gadau, celebrated the event’s success, saying, “Bringing The Best Chef Awards to Dubai for the first time has been a landmark moment.” Fellow co-founder Joanna Slusarczyk added, “This year, we were privileged to acknowledge an extraordinary 550 chefs—each one an embodiment of skill, vision, and dedication.”
With The Best Chef Awards 2024, Dubai has left a lasting mark on the international culinary map, reinforcing its reputation as a premier destination for both dining and culinary innovation.
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RESTAURANT IN KSA |
SANTINI
Riyadh’s dining scene has flourished over recent years, drawing celebrated international restaurants to the Saudi capital. Among the standouts, Santini—an upscale Italian eatery—has become a highly anticipated addition for locals and tourists alike.
The Riyadh outpost of Santini exudes an understated elegance, where modern design elements blend with Italian décor to create a warm and sophisticated atmosphere. Whether hosting a business lunch, a romantic dinner, or a special celebration, this restaurant provides the perfect backdrop for an exquisite meal.
Santini Riyadh remains true to the culinary traditions, focusing on the ingredients and techniques that define authentic Italian cuisine. The menu covers a broad range of Italian favorites—from freshly made pasta dishes to wood-fired pizzas and seafood specialties.
Going there is more than just a meal; it’s an experience. From the warm, attentive service to the exquisite presentation of every dish, the restaurant exudes luxury while maintaining a sense of Italian warmth and charm.
Santini brings a slice of Italy to Riyadh, upholding a long-standing tradition of quality, authenticity, and elegance. It’s not just a restaurant but an homage to Italian culture and cuisine. For anyone seeking a genuine Italian dining experience in Riyadh, Santini is undoubtedly worth a visit.
Cuisine: Italian cuisine.
Recommended dishes: Mango Prawn cocktail, Truffled Mushroom Lasagna, Pizza Salsiccia, and Santini Cheesecake.
Address: Laysen Valley, Umm Al Hamam Al Gharbi, Building 28, Riyadh 12329, Saudi Arabia
More restaurants to discover in KSA
INTERVIEW |
INTERVIEW WITH CARLA REBEIZ, FOUNDER OF “EATS THYME” AND AUTHOR OF THE LEBANESE COOKBOOK “MA TABLE LIBANAISE”
Carla Rbeiz, founder of “Eats Thyme” and author of the Lebanese cookbook Ma Table Libanaise, has transformed the Lebanese dining experience in Paris. Her vision combines a rich personal history, a love for Lebanese flavors, and a drive to innovate.
Born in Beirut, Carla ventured abroad to study and build her career, initially in investment banking. Despite a successful 30-year career in finance, she longed for a more hands-on approach in the culinary world—a domain that was part of her family’s heritage. Her extensive travels exposed her to a diverse array of flavors and aromas, sparking a desire to bring a taste of Lebanon to Paris.
In 2020, during the lockdown, Carla launched Eats Thyme, a restaurant celebrating the authentic flavors of Lebanon. Despite the challenges posed by the pandemic, she adapted quickly, becoming one of the few to open a new dining concept during that period. The response was overwhelmingly positive, with people eager to rediscover the joy of dining and reconnect with familiar tastes.
Within a year, she expanded her venture by opening Take Your Thyme, a takeaway spot next door. For Carla, Eats Thyme is not just a restaurant but a reflection of her memories, friendships, and the essence of Lebanese hospitality. She introduced new dishes like “Chicken Breast with Lemon and Zaatar,” blending traditional flavors with a fresh twist, creating new culinary traditions that resonate with nostalgia and the vibrant spirit of Beirut.
What do you see as the core mission of “Eats Thyme”?
“Eats Thyme” is more than a restaurant; it’s my interpretation of Lebanese culture and hospitality. The idea is to create a space where people can experience the authentic flavors of Lebanon but in a modern way. It’s inspired by my memories of home, my youth, and the essence of Lebanese hospitality. Every dish we serve connects to a story or a flavor from my childhood in Beirut. The restaurant is where people can taste real Lebanese ingredients like za’atar, sumac, and labneh, not just as trendy items but as parts of something much deeper.
You’ve created some unique dishes; can you share a bit about the inspiration behind them?
We have a few creations that I’m really proud of, like our labneh cotta, a dessert we trademarked that’s based on labneh—a Lebanese staple—but reimagined as a sweet dish. It’s versatile, and people can add their own toppings to it. Another favorite is the fattet eggplant miso, a dish rooted in Lebanese tradition but with flavors from Asia. We’re not looking to do fusion but to create harmonious combinations that respect both cuisines.
Your cookbook Ma Table Libanaise has just come out—what led you to write it?
Ma Table Libanaise is, in part, a response to my clients’ requests. People were always asking, “How do you make this?” or “Can I have the recipe for your lemonade or za’atar lemon chicken?” My daughters, Alexa and Fiona, were also constantly calling for recipes, and it made me think—why not share this with everyone? I wanted to create a book that made Lebanese cooking accessible, so people don’t feel like they need to go out every time they crave Lebanese flavors.
What’s next for you and “Eats Thyme”?
We’re focused on building a solid brand and creating memorable experiences. We’ll continue doing bespoke catering for private events, and I’m excited to be part of some high-profile events in the coming years. We’re constantly experimenting with new ideas, dishes, and collaborations. For me, it’s all about sharing the Lebanese spirit in a way that feels personal and accessible. Lebanese cuisine is about joy, comfort, and gathering—and that’s what we’ll keep spreading.
Catering for private events
OTHER INTERVIEWS TO READ
Carla Rebeiz’s cookbook, a Marabout edition, brings a refreshing take on Lebanese cuisine, combining traditional flavors with contemporary global influences. Her recipes capture the vibrant, welcoming spirit of a Lebanese kitchen, where hospitality and generosity thrive. Drawing on her childhood memories from Beirut, Rebeiz invites readers to savor dishes rich with Mediterranean warmth, each reimagined with a twist inspired by her culinary adventures around the world.
In Ma Table Libanaise, familiar Lebanese dishes take on new life with surprising elements. Hummus appears in vivid shades of yellow, green, and pink, thanks to colorful ingredients. The beloved eggplant-based fatté pairs with Japanese miso for a new depth of flavor, while the classic kebbe—spiced meat and bulgur—finds a perfect match in creamy mashed potatoes. Even zaatar, an aromatic Lebanese herb mix, brings a playful touch to chocolate mousse, blending unexpected flavors in delicious harmony.
With 100 recipes, Rebeiz leads readers on a culinary journey that celebrates Lebanese food in a modern context. Each dish encourages people to gather, share, and enjoy—a reflection of Lebanese culture and hospitality. Home cooks can easily follow these recipes to create memorable meals that both honor tradition and explore new, bold tastes.
As the founder of Eats Thyme, a popular Parisian spot combining a Lebanese grocery and restaurant, Rebeiz has mastered the art of sharing Lebanese cuisine in fresh, inviting ways. Her book captures that same spirit, offering both new and seasoned cooks a taste of Lebanese food that’s bold, comforting, and always a celebration of flavor and community.
MEET THE AUTHOR
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