Meticulous is the word that comes to mind when I think of the spoonteller. Being relatively close to home, I have repeatedly passed by this restaurant until I finally made it through its doors. Inside soothing music is played, which makes you forget you are located a few steps away from the highway. Warmly greeted by a motherly woman who seemed to be the owner, we were lead to our table. That is where the adjective meticulous comes in; she wanted to make sure that everything is just right. If she wasn’t attentively taking our order, she was supervising the waiters, or visiting the kitchen. Hot bread landed on the table, crispy on the outside with a soft and fluffy interior, it was difficult to resist eating more than one slice. Then as my starter, I had tender chicken with a crunchy exterior; they were tasty and not oily. For my main course, I had the shrimp risotto and I enjoyed the mouthfuls of flavorful firm rice. To sweeten things up, I opted for the pain perdu. What stood out was the caramelized crust of the brioche—it seemed like it had taken its time forming the delicate envelope. Although, I do usually prefer the insides of my pain perdu to be more soaked with milky liquid. However, I have to admit that maybe if I had eaten the accompanying ice cream with it, it would have provided some needed moisture to the beautifully caramelized bread. There is much more to taste here, so this visit to the spoonteller will not be my last…
Chocolate cravings? In the mood for chocolate, cakes, and the like, we happened to spot Blu as we were going up the winding road home. We decided that this time we would pass by. The lady assisting us was friendly and tried to be helpful. However, the lack of training was apparent because she was not knowledgeable about the ingredients within the cake pieces and had to keep asking for information from another lady on the phone. We ended up choosing a variety of items to try and headed to the car. For me, the humble mini cupcakes were my favorite to nibble on. They were fluffy and moist, and it was difficult to stop myself from devouring all the bag’s constituents. As for the cookies, the thicker ones were better than the regular chocolate chip cookie encasing an Oreo cookie; I felt that the latter was a bit dry. Yet, the double chocolate chip cookie was the best one in that box because it was extremely chocolatey, for hiding inside was more melted chocolate. Considering the second box with the cake pieces, my first comment would be about the chocolate tart crust; it was tasty but did not crumble delicately beneath your teeth. In addition, the chocolate eclair was pleasant and not too heavy although the pastry cream inside was also chocolate. In general, the chocolate used in their cake pieces was creamy and rich. I did end up feeling overly saturated with sugar when I had tasted everything; although I am partly to blame for that because of wanting to steal a bite out of all the goodies we had bought.
The best piece at Nicolas Audi’s patisserie is the oversized bright pink macaron, hands down. This pretty macaron is filled with juicy yet firm raspberries enclosing heavenly cream. Seriously, there is nothing else you would rather have than this fresh sweetness inside your mouth during the Summer. Another favorite of mine is the double chocolate tart; it is smooth with the right amount of intensity. As for the eclair, the pate a choux is light, as it is meant to be, and the cream does not heavily weight it down. Describing their pastry makes me wish their service was up to par. They desperately need better equipped staff to handle the patisserie on location. On the whole, the pastry at Audi is delicious and looks the part. The tarts, eclairs, cakes, and macarons all look appetizing on display behind the glass counter, and by just taking one glance at them, you know you have to take them home.
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.
Afternoon Tea is served daily in The Lobby Lounge at the Four Seasons Hotel. When we arrived, we were welcomed and seated at a table, while the waiter prepared another one for us. It was transformed into an elegant setting ready to receive the tea and its delicacies. We were provided with a set menu of what was to be expected, and we chose our tea from the various options we had. The service was very good, and the waiters poured our tea for us into the teacup using a sieve. My English Breakfast tea was how it should be, and now it was time for the treats. First came the savory sandwiches and quiches, then came the dessert pastries. Both came with scones. I absolutely loved the scones. They were delicious and I still daydream about them, long after I have had them. As for the sandwiches, quiches, tarts, macarons…all the rest, I expected more from a fancy hotel. They were mediocre in my opinion, especially the macarons; they were borderline amateurish. To satisfy my sweet tooth, I resorted to my comforting hot chocolate with vanilla. A better experience at the Four Seasons Hotel would be the breakfast they serve.