I travel from one province to another, within Lebanon, to get to EMOTIONS Artisan Patissier & Glacier. When I arrive, I know that Mr. Gaby Bustros will be there in the kitchen perfecting his creations. When I first saw the triangular tart, I was intrigued to try the constituents of this rebel among its mostly circular species. I was not disappointed. The tart with the mixture of berries is sublime; the freshness of the berries with their bed of creme patissiere complement each other perfectly. The crumble of the tart border is the ideal vessel to hold them in, while being delicate in itself. If you wish to satisfy your darker desires, you would need to venture into the underworld of the chocolate tart. It is quite the opposite of its berry friend; within the triangular crunch of a border, there is more chocolate awaiting inside. The different textures of chocolate come together in intense decadence; the biscuit meets the ganache and oozing goodness seeps through the top subtly cracked chocolate layer. Ok, it is time to leave the world of tarts, and showcase the Tahitian vanilla eclair. It is fragile and light, yet rich and creamy, and the hardened caramel threads wonderfully break underneath your teeth. I think this eclair might be my favorite piece, but then again why put pressure on myself to choose a favorite. One of the times I went to Emotions, I was lucky enough to taste a sample of a chocolate macaron in the making; the crust parted to reveal delicious chocolate filling inside. Now, let us proceed to the other section of delicacies at Emotions; their ice cream. I love how the flavors contained in the 1L transparent tubs are described with handwritten labels. The cubes are filled with ice cream made from the finest ingredients. The sorbet of berries has fruit tidbits in it, which make the flavor more pronounced and lets the freshness shine through. As for the coconut ice cream, it is also made from fresh coconut with a subtle hint of Malibu rum and a touch of toasted coconut shavings. Whether it is pastry or ice cream, Emotions really satisfies my sweet cravings. I can not wait to meet more of their flawless confections.
Chili’s – Achrafieh: I would go to this place just to have this amazing chocolate dessert. When you cut the cake, delicious chocolate oozes out, and combine that with the taste of the ice cream and caramel; you get something close to perfection. Granted it is not French pastry, but if you take it for what it is (an American restaurant chain dessert), it surely stands out.
Oliver’s Kitchen & Coffee Shop – Gemmayze: I actually enjoyed my time at this eatery, despite some flaws with the food. We first ordered a mini beef burger, 8″ pizza, and Oliver’s famous fish and chips. The beef patty in the mini beef burger was ridiculously small, and the whole burger was mediocre. The fish and chips platter was acceptable, but it did not live up to its fame. As for the pizza, I actually liked the crust and if I ever go again, I would just order that for my meal. Coming to the dessert, I ordered the milk chocolate crepe. The menu states that it is Premium Belgian chocolate awaiting inside the dough; honestly they made me doubt that claim. I do not know if it is the preparation method or the chocolate itself, but the chocolate spread was grainy instead of being smooth and creamy (like it should be). On the plus side, the service was great, and the atmosphere was relaxing. I also liked the section they have that sells books in the shop; you feel as if your level of intellect has increased just by being there.
Meat the Fish – Jal el Dib: We went to Meat the Fish located in the Aishti Mall; the mall actually looks really nice on the inside. As for Meat the Fish, the platters were good, but honestly I do not see what the hype is about. The taste of the meat, the fish, and the lobster were nothing unique to this restaurant; you can get it elsewhere. An interesting thing, on the other hand, was the Japanese beer seen in the picture above. However, my taste buds were more than satisfied with the sweet pudding I had as dessert; apparently it is made by Rouba Khalil.
Thea – Jal el Dib: Back when there was no fuss about tea and its varieties in Lebanon, there was Thea. As a person that prefers tea to coffee, I loved spending afternoons at this tearoom, and being introduced to different blends of tea. Also, drinking the tea in lovely teaware makes it all the more appealing.
Crepico – Zalka: Now, this is fine Belgian chocolate. Callebaut. The chocolate is incredible. Needless to say, this is what decorates their crepes and waffles. The salty and sweet crepes are fine, but their sweet waffles are the reason one has to go to Crepico.
Des Choux et Des Idees – Achrafieh: Do you like French patisserie to be subtle, light, and delicate? Well, this is the opposite. The individual pieces look really dainty and pretty, but where there is fruit, the flavor is overwhelming to the degree of tasting like perfume. In addition, the creme patissiere is so heavy that it makes you forget you are eating French pastry. It was a one time visit, and that is all it is going to be.
Popcorn – Grand Cinemas ABC Dbayeh vs. VOX City Centre Beirut: I did not want to include non-eatery posts, and especially ones with comparisons; but I could not help it. Food is food. These two photos are begging me to be in a battle together, so I will concede. VOX wins hands down, for both the popcorn crunch and flavor, as well as the slush taste and consistency. The slushy in ABC seemed to only have sugar as an ingredient, while the one in VOX was truly refreshing with every sip.
Sursock Museum Resto – Achrafieh: Sursock Museum should be visited; it makes Lebanese proud to have a museum space that is of international standards. As for the restaurant, it is what you expect a restaurant at a museum to be like; with a creative menu and placemat. The homemade potato chips provided as a side in our dishes were really good, actually they were much better than the beef in the sandwich. Let’s just say that I am more a fan of the museum itself than its resto.
La Table du Gand Chalet – Zaarour: We spent a night at a hotel called Le Gand Chalet at the Zaarour Club, and we had dinner at the restaurant located there. The decor was minimalist, which I liked. Also, the service was really good. However, the food needs to be majorly improved, in my opinion. The spices in my pasta dish seemed to be more of oriental than Italian based, which was really off-putting. I would expect more from a “luxury boutique hotel”.
Vanilla Bean – Beirut: To end this Bits and Pieces blog post on a sweet note, I can choose nothing better than the talented Vanilla Bean. The custom-made cakes turn out to be exactly how you envisioned them in your head, and even better. The pastel colors, the attention to detail, and the perfect finishing is attributed to the craftsmanship of Ms. Layla Jamal. I would just like to add that the cakes do not just look like pretty works of art on the outside; they taste just as good as they look.