Food Preferences

- My favorite type of meat is beef, then comes fish and my least favorite is chicken.
- I'm not a huge fan of fries.
- My favorite everyday food is pizza.
- My favorite international cuisine is Mexican.

What are you craving?

Zaitouna Bay

Zaitouna Bay

Saturday, 21 May 2016

FOOD IN CULTURE & Social Media. WHAT???

     At the beginning, when I first started blogging, this issue never came to my mind. But then a person that stumbled upon my blog, said :" I love it how you find all sorts of food in Lebanon!". Then I started thinking about it...
 
    It's true that there is an incredible variety of types of cuisines in Lebanon, but this is causing the lebanese culture to slip out of the hands of it's citizens. Why? Well, globalisation has shortened all the distances between countries, and individuals themselves around the world, that our planet is now called a global village! Globalisation has made the world a better place in so many ways. Not only can we now easily reach people in other countries, but we can also discover new places and learn much more about our world than we previously could. This freedom of exchange between countries is helping us all get closer to our loved ones, friends, and relatives abroad. However, all this exchange between countries is unifying different cultures into adapting to a single "ideal" one, that is usually the culture of powerful countries. So many people, such as most Lebanese nowadays are so drawn into adapting to this ideal culture. And this is affecting the Lebanese culture.
 
     To make things a bit clearer. Traditions are habits that a certain population has and lives with. And a culture is all these traditions put together, a culture is a very, VERY important part of one's identity. So a tradition and a culture are NOT -"zet el chi"-  the same. And soon there won't be a Lebanese culture anymore. But if we all act together and work like a team , we can still prevent the extinction of the Lebanese culture!!! (Jurassic park soundtrack in the background).
 
    Food is an important part in our culture. We Lebanese are known for making good food. So why not make "bed b2awarma" the new brunch craze instead of poached eggs on toast or egg benedict?
 
    We all tend to travel abroad to work or/and study, so why not promote Lebanese products that are hard to find in other countries, and that are exported from Lebanon, or open a Lebanese restaurant, or create a Lebanese clothing brand. We can also use social media. Today most of us are "connected" and if you think of it the saying isn't just a figure of speech: we do have the world at our fingertips. So let's use social media to show the world what living in Lebanon is really like. From those sunny sundays you spend with your families, to your day off at the beach. A drink with friends on friday night, or that awesome party you're going to on saturday!!! If you're an architect you can show a few of your upcoming projects that you're thinking of beginning. These were just a few examples of everything you can share through social media. In addition to that you can easily take stunning pictures with your smartphone, you just need a little getting used to the camera.       
   
    To conclude, let's not make another bad decision and let a huge part of Lebanon disappear, AGAIN. So we should all act to keep the Lebanese Culture alive. We live in a beautiful country, it isn't THE MOST BEAUTIFUL COUNTRY EVER. but nothing's stopping us from making it THE MOST BEAUTIFUL COUNTRY EVER.

Saturday, 27 February 2016

THE TREND

    Like fashion, technology and design, restaurants have a trend. This trend consists of engaging restaurants to adapt to a certain style and concept. For example, nowadays we tend to go to restaurants with modern decoration that reflect an urban feel of the space. The most common elements of this style are: concrete, steel, neon lights, grey colors, and sleek and modern furniture.
 
    The reason why I'm writing about this topic is to help you choose what restaurant you are interested in. The atmosphere of a restaurant is as important as the food itself. When choosing a restaurant you have to know what you're looking for (I know you're probably thinking: " Well thank you Captain Obvious!" but keep reading this is really helpful). You should know what atmosphere makes you happy. For example, I like good spacing between tables, a calm atmosphere but good details to stare when the ongoing conversation is boring. So I should go to restaurants that have this modern trend that I was talking about earlier, since this style copes well with my preferences.
   
     To conclude, food and restaurant trends are important because they help you discover new food styles, but they are also tools to help you know the atmosphere of a restaurant. But the style certainly isn't the only way you can judge a restaurant.

Thursday, 21 January 2016

Beardyhat-Five-Journey

  This year has been an incredible one, lots of new restaurants opened in Lebanon, and we've seen an incredible evolution in technology worldwide. Which brings me to app developing in Lebanon.

  I've met a couple of Lebanese app developers, and I must say it was quite interesting. And it turns out that my best friend is one of them. His name is Michel Daccache and he's an ios freelance developer. He came up with the idea of making an app that allows any voyage you make to be much more enjoyable and smoother. Just imagine yourself travelling to a country where you don't speak the language, and don't know where to go. I don't think that you'd like to keep on asking people about the places you can visit or go to an information desk for every single trip. Which is why he made this app for it to be easier to find new places via maps and be able to book a taxi using the app without having to use your full ridiculous sign language with the driver.

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Monday, 28 December 2015

Crepaway

In the past two years Crepaway has witnessed numerous upgrades and changes in their menu and branches. They introduced pizzas, improved existing items, and added new ones. I have to say, I'm impressed with all the progress they've done in this period of time.

I'm loving their burgers. Maybe not all of them, but most of them are worth craving for. Their "BBQ" and "Cordon Blues" are really nice. I also like the idea of using bagels for their "Halo" and " Hole Good" burgers. However bagels are initially heavy foods, so adding them to a burger makes the bagel camouflage lots of the good flavors I could've had from these burgers.
BBQ
Cordon Blues













If you haven't tried their fries you're missing a lot! My favorites are their "All good fries" they are seasoned with mild spice and served with ranch sour cream. (In case you don't know it yet, I'm not a usual fries lover.)

In addition to that they do have some pretty nice desserts like their "Melteasers" which is my favorite. But if there is one category of food you shouldn't deny it's their crepes. With more than 30 years of experience, they master the art of crepes.






Speedy Gonzales
Crepe Orelie
















Melteasers













I do recommend Crepaway for a casual dining experience.

This Christmas (2015) Crepaway introduced "The Grinch" a club sandwich with a Christmas twist. At first I thought the choice of ingredients was quite interesting until I tasted it. It wasn't bad at all, but it wasn't what I was expecting. The sandwich was a bit dry and I wish the sun dried tomatoes were a bit more present. But I like the fact that they baked their own bread for it.
The Grinch

Crepaway's complete story
Crepaway's menu

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Friday, 20 November 2015

BistroBar Live

 "SerVme", a software and application that allows you to book your place at restaurants faster and more efficiently organised a foodies meet up at BistroBar Live to try out their new food menu. It was great, I got the opportunity to meet lots of foodies and I was greeted by Sarah the CEO and Lea the Sales & Marketing Consultant of the application. Check them out, the link is bellow.                                  
 There was a large variety of cocktails, drinks, appetizers, mains and desserts:

Let's start of with the cocktails. They were well presented, most of them in a jar glass with rosemary, or strawberry, lime ... They were refreshing and tasty.

Now a quick look at the drinks. Apart from the cocktails, the drinks were a little more basic in a matter of presentation. But, they had a little BistroBar twist, a good kind of twist. For example the margarita had a little spiciness that sharpened it's flavor .

And here we start with the food. First of all, their appetizers. We got a plate of Citrus Lemon, which is fresh salmon with a lemon based dressing. It wasn't bad at all, it didn't taste sour at all yet I could still feel the zesty lemon flavor very well. A plate of warm  truffle potato arrived a bit later. I didn't see any truffle and barely tasted it. I wish that the truffle was a bit more present in the dish because it really goes well with it. We later got a quinoa salad. It was quite simple but felt nice with the presence of different textures. We were also served a plate of pizza rolls, pizza rolled up with a thin crust dough. They were very nice, I could easily feel the light crust of the dough and the inside was great. To side it all, a plate, well actually a cup of parmesan fries arrived. (Little fact about me: I'm quite indifferent to fries in general.)  But these parmesan fries were unbelievable. I couldn't have enough of them, they were awesome.
The mains. We got three mains. A Sea Food Risotto. A Chicken Tagliatelle. And a Rib-eye Burger. The Sea Food Risotto was pretty good, it was well cooked and the sea food was present. Overall it was satisfying. Next, arrived the Chicken Tagliatelle. The tagliatelle was perfectly cooked, the chicken was moist and the sauce was really soft. It was great. At last arrived the mighty Rib-eye Burger. I honestly wasn't expecting such high quality burger. It was unique, it had a strong smokey flavor, it was very juicy, and the bun was warm and soft. In one word it was awesome!
At last the dessert landed on the table. It was a Drop It Like It's Hot Cookie. And it sure was hot. It was a large and thick chocolate cookie served in a pan with a scoop of vanilla ice cream on top. I absolutely loved it. The way the hot and soft cookie met the smooth and cool ice cream, was an unforgettable harmony in my mouth.

To sum it all up, BistroBar Live is a really cozy place you can go to. Either it's for drinks or for a descent dinner and lunch, BistroBar is an awesome place to go to.  Thank you SerVme for the lovely meet up session.

SerVme
BistroBar 

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Truffle Potato
 
Citrus Lemon
Drop It Like It's Hot Cookie
Sea Food Risotto
Chicken Tagliatelle






Tuesday, 6 October 2015

Cake Diem






Fudge Brownies: These brownies are so soft. They are the moistest brownies I've ever tried!

Golden Oreo Cookies: Cookies with white chocolate chips, stuffed with golden graham Oreo. Definitely recommended.

Red Velvet Oreos            : White filling sandwiched between two red velvet cookies. I've always felt like red velvet cookies and cupcakes are very sweet. But these were just perfect!

I really recommend you guys checking the account out. The link is on the bottom of the page. Prices are extremely fair. 
Fudge brownies
Red Velvet Oreo
Golden Graham Cookies

Cake Diem's Instagram account : @cake_diem 


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Monday, 28 September 2015

Croquets de Bar-sur-Aube Recipe.


Preparation: 15 to 20 minutes

Baking       : 10 minutes



  • 250 g powder sugar.
  • 1/2 packet of vanilla sugar
  • 125 g powder almond (you can also crush peeled almond in a food processor)
  • 4 egg whites
  • 135 g flour


  1. In a salad bowl : Mix the powder sugar, the vanilla and the almond powder. Then add the egg whites one by one, and add the flour little by little. Follow these steps carefully to avoid having chunks of powder in your mix.
  2. Preheat the oven at a temperature of 180 degrees Celsius.
  3. Place the dough on your surface and spread it until it reaches a thickness of around 1 centimeter. (around the width of your thumb)
  4. Cut the dough in rectangular fingers. Place them on a non-stick baking sheet. Then with a fork puncture the biscuits and bake for 10 minutes.
  5. Remove the biscuits while their hot and let them cool down.
  6. Enjoy with milk or coffee!
Source : Book Biscuits, sables & Cie. Les Meilleures Recettes . Published by Larousse.
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