Le Coeur du Liban

A complete plate consisting of thin slices of marinated meat roasted on a spit, accompanied by an assortment of cold specialties. A hearty and varied meal. Eaten with Lebanese bread.

A large vegetarian platter grouping several classic cold starters and hot fritters. Ideal for discovering the variety of Lebanese flavors without meat.

Tasting menu to share for two people. Allows you to choose a selection of cold and hot dishes for a convivial meal.

Hearty tasting menu for three people, offering a wide choice of cold and hot mezzés to share.

Feast for four people with a wide variety of dishes. Ideal for groups wanting to taste everything.

Large banquet for five people, combining a multitude of cold and hot flavors.

The most complete combo for six people, transforming the table into a true buffet of Lebanese specialties.

Fried slices or pieces of eggplant until tender and golden. Melting texture and rich taste. Eaten as is or with bread.

Crumbled aged cheese, often presented as a ball or salad, mixed with herbs (like thyme) and spices. Strong, salty, and slightly pungent flavor.

Vine leaves rolls stuffed with a vegetarian rice mixture, simmered in lemon juice and olive oil. Tender texture and tangy taste.

The famous chickpea purée mixed with sesame paste (tahini), lemon, and garlic. Smooth and creamy texture. Enjoyed by dipping bread.

A gourmet version of classic hummus, topped with hot beef shawarma. The contrast between the cold purée and the hot spicy meat is delicious.

Thick and creamy strained white cheese, seasoned with garlic and dried herbs. Fresh, milky taste with a hint of acidity. Perfect with bread or vegetables.

Slow-cooked cold dish made of melting eggplants, chickpeas, and vegetables in a tomato sauce. Also called Maghmour, it is rich and flavorful.

Grilled eggplant purée (baba ghanouj) mixed with tahini (sesame paste). Distinctive smoky flavor and creamy texture.

Fresh salad made of grilled eggplant pieces and raw vegetables. Light lemon and olive oil dressing.

Healthy and hearty salad made of cooked lentils, mixed with diced fresh vegetables. Earthy and fresh flavor.

Variation of lentil salad enriched with diced salty feta, adding a creamy texture and more flavor.

Simple and nutritious salad of tender white beans, enhanced by the acidity of sumac and lemon.

The authentic Lebanese tabbouleh: an herb salad dominated by chopped flat-leaf parsley and mint, with a little fine bulgur, tomatoes, and onions. Very fresh and lemony.

Portion of meat marinated in oriental spices and roasted on a vertical spit. Served hot, tender, and fragrant.

Crispy fried fritters made from ground chickpeas and fava beans with herbs and spices. A classic vegetarian must-have, often served with tarator sauce (sesame).

Small triangular pastry pockets filled with a tangy mixture of spinach, onions, and sumac. Soft dough and flavorful filling.

Pan-fried chicken livers with a garlic and lemon sauce, flavored with coriander. Tender texture and intense flavor.

Oval-shaped fritters made of a crispy bulgur and meat shell, filled with spiced minced meat and pine nuts. A mix of crunchy and soft textures.

Small spicy sausages pan-fried, often deglazed with lemon juice or pomegranate molasses. Rich and spicy flavor.

Fried potato cubes then sautéed with garlic, fresh coriander, and chili. A spicy and crispy dish.

Comforting dish combining potatoes and seasoned minced meat, cooked together with onions.

Crispy cigars made of thin dough (brick) rolled around a filling of melted cheese. The contrast between the crispiness and the melting texture is highly appreciated.

Small pastry bites filled or stuffed with a mixture of minced meat, tomatoes, and spices, oven-baked.

Small fried or oven-baked pastry pockets filled with a mixture of cheeses and parsley. Slightly crumbly or flaky dough.

Meat version of samboussiks, stuffed with aromatic minced meat. Served hot as an appetizer.

Spicy dried sausages (usually with garlic and cumin), sliced and pan-fried. Intense and slightly spicy flavor.

A coffee served with an assortment of two sweet Lebanese pastries to end the meal on a gourmet note.

Traditional ice cream with an elastic and melting texture, often flavored with orange blossom or mastic, and garnished with pistachios.

Light and silky Lebanese milk flan, flavored with floral waters and usually served chilled.

Pastry duo: baklava is a crispy phyllo pastry with dried fruits and syrup, while namoura is a moist semolina cake soaked in syrup.