GOURMET

Squid ink pasta with seafood

By Chef Nicolas Herbault

Shrimp in Curry Sauce

by Chef Maroun Chedid

Poach Lobster

by Chef Souheil Ghazal

Sea Scallops

by Chef Rabih Fouany

Asparagus Tart

by Chef Sleiman Khawand

Goat’s Cheese Tortelli With Pesto

by Chef Armando Codispoti

Chicken Quinoa

by Chef Abdallah Khodor

Fish Crudo with Hosrom

by Chef Rouba Khalil

Asparagus vol-au-vent

by Chef Alexis Couquelet

Red Snapper

by Safran du Liban

Asparagus & halloum

by Chef Alan Geaam

Roasted Veal Medallion

by Butter of Europe

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