Mounir – Broumana

Upon my mother’s request, we journeyed up to Broumana to have lunch at Mounir. I have definitely heard of Mounir, but honestly do not remember if I had visited it during my childhood. The reason we were heading there was that she had seen a photograph of the beautiful flowers they had. Indeed, the flowers are hard to miss; they are a lovely pop of color decorating the restaurant. Amidst the flowers, lies a small waterfall; water is always a welcomed addition to any environment. Another natural item of decoration is the view that Mounir offers to accompany your meal. When you arrive, a short path at the entrance leads you to the outdoor area of the restaurant. You are first greeted with local produce; tomatoes and watermelons. I loved how they consolidated the fact that you were at an authentic Lebanese restaurant. We were shown to our table, and after they provided us with a high chair with its own table (silent cheer) for our little one, we ordered a selection of mezze dishes (appetizers), as well as the barbecued skewered meat and chicken.

They started us off with the fattoush and hummus; both were delicious. In fact, little did I know that they would be the best things that I would taste at Mounir. Next, the hot mezze items followed. The sambousik and kibbe were good, and so were their homemade fries and potato cubes. As for the cheese rolls, personally I prefer the melted cheese to be more gooey; I like to bite into it knowing that the cheese will still hold the fried roll from one end to the other as I pull it away from my mouth. Unfortunately, I did not get that. Considering the arayess; the meat inside was fine, but the bread pieces that they were placed in were soggy and the whole thing fell apart easily. When the skewered meat, chicken, and kafta arrived, their presentation was unappetizing. I would love it if most Lebanese restaurants put a bit more effort into the presentation of many of their platters. The chicken was okay and the kafta needed more seasoning to enhance the taste, in my opinion. I did find the meat really good though; it was tender and easy to chew. When we were done with the savory dishes, we were asked if we wanted to order fruits or sweets; they were not on the house like in some of the Lebanese restaurants. Actually, as I am writing this now, I wanted to use the word “majority”, but instead opted for the term “some”, because it seems less restaurants are offering fruits and desserts free of charge nowadays. Anyway, we chose to have an array of fruits and a couple of their desserts. The fruits were fresh and the katayef stuffed with walnuts were delicious. The mhalabiyye was a bit too fragrant for my taste. All in all, the nature, water, and cool breeze create a peaceful ambiance that makes anyone feel comfortable dining in. (Here, I should add that there is a playground area that children can use as an energy outlet.) However, although some platters were very flavorful, others were not that tasty. I was expecting a bit more from the food at a renowned restaurant like Mounir.

Pierre Marcolini – Bruxelles

After two posts with no desserts, I have to satisfy my more caramel than salted cravings chez Pierre in my beloved Brussels. Pierre Marcolini is a high-end chocolaterie symbolized by the minimalistic elegance of a cocoa bean. The service is impeccable; the client is highly respected and warmly welcomed. The staff is knowledgeable about their product and you feel important as soon as you walk in to the boutique. The patisserie is showcased beautifully and the boxes are arranged neatly on shelves. Obviously, I am in love with Pierre Marcolini. Not just the pastries or chocolates, but the whole idea of it and how it makes me feel. For me, it is a must-have when I visit Brussels – a daily delicacy to enjoy as I stroll around the city. I would like to commend the ingenious ideas they have as well, from the creative limited editions to the whole store transformations sometimes. An example of a store transformation I witnessed was when I visited during the summer. The whole building on the Sablon had been intertwined with flowers. It was really beautiful. Even the inside kept the same theme with flowers climbing to the second floor and green grass spread beneath your feet. They had put up an ice-cream stand to cool you off and make you smile just because it is summer. Thank you Pierre Marcolini, for your delicious desserts and for making us keep coming back for more!