GOURMET Spring Nems By Maroun Chedid Carpaccio White Grouper by Chef Georges Dakkak Seafood Paella by Chef Georges Dakkak Salmon Bowl by Rita Yazbeck Oven-Baked Salmon by Aref Saade Not so Spicy Tuna by Charbel Makhlouf Roasted Grouper Sayyadieh by Hussein Hadid Pumpkin Sage & Pistachio Ravioli By Maroun Chedid Ravioli Beetroot & Ricotta Cheese by Chef Georges Mansour Egg with Kama by Chef Cynthia Bitar Beef fillet “Rossini style” By Patrick Burat Squid ink pasta By Chef Nicolas Herbault Share on FacebookTweet on Twitter
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