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.
If you are looking for a French bistro in Lebanon, without even thinking this is the place that I will recommend. I love Couqley. The ambiance and the service is great, but the real star of it all is the food. First, you are greeted by bread peeking through the cozy checkered blanket they are snuggled in. Then, after trying not to fill up on the bread and butter, the dishes that you ordered begin arriving. The salmon tartare is really well-seasoned; you feel as if all the ingredients balance each other perfectly. The organic honey vinaigrette is the perfect dressing for the grilled shrimp salad, with its fromage frais and strawberries (another really flavorful salad you can order is the goat cheese salad, with its apples and oranges). It is now time for the item on the menu that prevents you from trying anything else to replace it with as a main dish: Couqley’s Steak Frites. A round of applause, please. The sauce that rightfully smothers your steak and demands your attention is truly delicious. I am so glad they are generous with it because even after your steak is done, you now need it to soak your fries in it. Then, when you think you are absolutely full to the brim, you have to have the final act: the dessert. The pain perdu with its scoop of vanilla ice cream is indeed the perfect finish. The bread is extremely moist, and with the melting vanilla and caramel syrup; they all merge into a spoonful that would satisfy any sugar addict. Little did I know, that this time when I went to Couqley, I would get an extended grand finale and encore. As, I was leaving, I spot the French mastermind behind these perfectly-balanced flavorful creations; chef Alexis Couquelet. I backtrack to ask him if I can take his photograph, and although he was on his break, he was really sweet about it. You can see the evidence above. That made my night.
I will pause on the “Bits and Pieces” for now, and finally begin with my most recent visits of restaurants in Lebanon in my upcoming posts. My archive of photos of food from when I did not know I would decide to post them in a blog have more or less come to an end (unless I happen to stumble upon some misplaced photos from that era anytime soon). As you have probably noticed, I personally prefer not to crop photos I have taken because I took them this way at that time, and I feel like I would be taking away from the authenticity of the memory they elicit in my mind if I remove parts of them. However, I promise that I will try to take better photographs now, since I am aware that I will be sharing them with whoever wants to see them. Anyway, enough about the hows and the whys. Salted Caramel loves to talk about food, so here goes.
First up is Sapori E Vini in Byblos, as the title has so cleverly foreshadowed.
Ok, the decor really needs to be recognized; hence the separate gallery. I love the interior. I love the planted trees bringing the garden indoors. I love the touch of gravel that is placed on a section of the floor in front of the wine bottles; when feet step on it, a pleasant sounding crunch tickles your ears. The hanging pots and pans, the fresh fruits and vegetables on display, the warm red bricks, and the wooden tables and chairs; they all complement each other and the attention to detail is amazing. Another lovely area to sit in is actually the real outdoors where a pergola stands on the green grass overlooking the terrace. If it had not been so hot, I would have opted to sit there. I should mention that there is an additional element for the children outside; a small form of playground that they can enjoy. All in all, one really needs to appreciate the effort that has been put to create a beautiful environment to sit and have a meal in.
Now let’s get to the food prepared by Italian chef Ignazio from Tuscany. First, they placed a dainty compilation of breads on the table. They looked really rustic and pretty, being meticulously arranged in brown paper. After scrutinizing the menu, we ordered the marinated tuna carpaccio which was good. For salads, we had the chicken quinoa salad and the shrimp salad. I really liked the chicken quinoa salad, but the item I liked the most was the pizza. Baked in a wood-fired oven, the pizza crust was delicious. I usually prefer to eat the tasty insides of a pizza, as opposed to the crust; but with this one, I had to have the crust too. The tomato sauce was a flavorful base for the toppings to be scattered on. I would definitely order the pizza again. The tagliata had delicious flavors too, but the meat had a sort of tough exterior that takes away from the taste of the juicy inside. As for the shrimp pasta dish, the sauce was too fishy for my liking, but that is a matter of preference. They then offered us ice cream on the house; it was homemade gelato which deserves respect. Another homemade item on the dessert menu was the chocolate fondant infused with raspberry. The cake holding the chocolate sauce tasted amazing. However, the savor of the raspberry was muted and did not seep through with the overpowering flow of chocolate. On an ending note, I have to add that the service was great, and I would visit this restaurant again.
I had to put up this post about Les Garnements in Paris because if you look closely at the photographs, yes you guessed it, they have delicious Salted Caramel ice cream perched on top of the pain perdu. This restaurant had a relaxed atmosphere which can be seen in the amusing work of art in my dessert. Obviously, the fish was great and I enjoyed the doneness of the green beans on the side. Also, a platter of various kinds of ham and cheese is always a significant addition to any meal. Coming full circle, the salty sweet sphere of frozen goodness was a welcomed variation of the vanilla scoop traditionally used to accompany the moistness of a French toast.
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!