Aux Saveurs du Liban

Fried croquettes made from chickpeas and fava beans mixed with spices. Crispy on the outside and tender on the inside. Served in a sandwich with raw vegetables and a sauce, often sesame-based.

Marinated meat slices with oriental spices, roasted on a spit. Served in a sandwich with crunchy raw vegetables and a creamy sauce.

Marinated chicken breast skewers, usually with lemon and garlic. The meat is tender and flavorful, served in bread with toppings.

Minced lamb skewer mixed with parsley and onions. Grilled and served with hummus and fresh vegetables.

Sautéed or grilled chicken livers, served with onions and tomatoes. A rich, iron-like flavor, softened by hummus and the freshness of raw vegetables.

Small Lebanese lamb sausages, spicy and fragrant. Served hot with creamy hummus and vegetables.

Fish sandwich prepared with citrus notes and drizzled with a sesame sauce (tarator). A blend of fresh and nutty flavors.

Spicy and garlicky beef sausage, seasoned with cumin. Intense and piquant taste, served with the sweetness of hummus.

Aged Lebanese cheese, crumbled and mixed with herbs and spices (thyme, chili). Strong and salty flavor, balanced by fresh tabbouleh.

Fresh sandwich with crumbly salty feta cheese, accompanied by herb tabbouleh and crunchy vegetables.

Thick strained white cheese (concentrated yogurt) with a creamy texture and tangy taste. Served with olives and raw vegetables for a light sandwich.

Vegetarian sandwich combining moussaka (eggplant with tomato) and potatoes, complemented by raw vegetables.

Lebanese flatbread topped with melted cheese and spicy sausage (soujouk) and fresh vegetables. A flavorful and hearty combination.

Lebanese bread flatbread topped with a mixture of minced meat, tomatoes, and spices, baked in the oven. Served with raw vegetables.

Soft Lebanese flatbread topped with melted salty white cheese (like akkawi or mozzarella). Served with fresh vegetables.

Traditional flatbread spread with a mixture of dried thyme, sesame, sumac, and olive oil (zaatar). Herbal and lemony taste.

Simple lunch menu including a meat sandwich and a refreshing drink.

Complete lunch menu with a sandwich, a drink, and a sweet dessert.

Hearty meal including a small starter, a main sandwich, and a choice between a drink or a dessert.

A classic of Levantine cuisine: creamy chickpea puree, tahini (sesame paste), lemon, and garlic. Eaten as a dip with bread.

Also called Moutabal or Baba Ganoush. Grilled eggplants pureed with tahini, offering a smoky and creamy taste.

Preparation based on red peppers, enhanced by the tangy sweetness of pomegranate molasses and the crunch of walnuts.

The authentic Lebanese tabbouleh: a green salad mainly composed of chopped flat-leaf parsley and mint, with a little bulgur, tomatoes, and onions, seasoned with lemon and olive oil.

Rolled vine leaves stuffed with a vegetarian mixture of rice, herbs, and spices, simmered in a lemony broth. Served cold.

Thick strained yogurt, similar to a creamy fresh cheese. Often served with a drizzle of olive oil and dried mint.

Fresh salad mixing cubes of salty feta cheese with seasonal vegetables and herbs.

Crumbled aged cheese with intense flavors, served as a salad with tomatoes, onions, and olive oil.

Artichoke heart filled with feta cheese, offering a marriage of sweet and savory flavors.

Sweet or slightly spicy red pepper stuffed with feta cheese.

Small marinated eggplants in oil, stuffed with a mixture of walnuts, red chili, and garlic. A flavorful and preserved specialty.

Crispy fried croquettes made from chickpeas and fava beans, served hot with a tahini sauce.

Small triangular pastry pockets stuffed with lemony spinach with lemon and sumac.

Fried half-moon shaped pastries stuffed with melted cheese.

Fried oval croquettes made of a bulgur and meat shell, stuffed with spiced minced meat and pine nuts.

Fried small pastries stuffed with a savory mixture of minced meat and pine nuts.

Mini open-faced pizzas topped with minced lamb, tomatoes, and spices, baked in the oven.

Pepper stuffed with a mixture of rice and tomatoes, served hot.

Hot and hearty dish of simmered fava beans and chickpeas, seasoned with garlic, lemon, and olive oil.

Plate of marinated chicken skewers with lemon and garlic, served with accompaniments.

Plate of marinated minced meat roasted on a spit, served with accompaniments.

Fragrant sautéed lamb sausages, often deglazed with lemon juice for a tangy taste.

Spicy sausages cooked in tomato sauce, served as a main course.

Grilled minced meat skewers, served on a plate with accompaniments.

Sautéed chicken livers with onions and tomatoes, seasoned with spices.

Grilled or fried chicken wings, marinated in a sauce with garlic, lemon, and fresh coriander.

Fish fillet prepared with a creamy tahini (sesame paste) and citrus sauce.

Vegetarian dish of eggplants simmered in tomato sauce with chickpeas and onions (Lebanese Moussaka, often served cold).

Stew of flat green beans in tomato sauce and olive oil, tender and fragrant.

Okra simmered in a tomato sauce with coriander and olive oil.

Fresh green fava beans sautéed in olive oil with garlic and coriander.

Diced potatoes sautéed, generously seasoned with garlic, coriander, and chili.

White rice cooked with toasted vermicelli, a classic and flavorful side dish.

The chef's special dish of the day, prepared according to the chef's inspiration and market products.

Combined menu allowing you to choose a starter and a main course, or a main course and a dessert. Ideal for a complete meal.

Assortment of six cold and hot appetizers to share, allowing you to discover a variety of Lebanese flavors.

The grand Lebanese feast: a generous selection of 10 mezzés followed by a main course, for a complete experience for two.