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Boubouffe

Boubouffe Menu Lebanon Beirut

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01-33 40 40


Ashrafieh

01-33 40 40

01-20 04 08

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Fait Maison

Fait Maison Menu Lebanon Beirut

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09-21 72 76


Jounieh

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Keyrouz Bakery

Keyrouz Bakery Menu Lebanon Beirut

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01-500 003


Jisr El Basha

01-500 003

01-499992

03-965 558

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La Tabkha

La Tabkha Menu Lebanon Beirut

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- CALL FOR TODAY'S MENU -


Gemayze: 01-579 000

Hamra: 01-347 346

Jal El Dib: 04-724 723

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Pain D'or

Pain D'or Menu Lebanon Beirut

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Ashrafieh: 01-338 560

Baabda: 05-950 754

Dekwene: 01-510 437

Furn El Shebbek: 01-291 144

Jal El Dib: 04-710 890

Jounieh: 09-912 460

Tripoli: 06-211 690

Socrate

Socrate Menu Lebanon Beirut

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1530


Jnah, Adnan El Hakim Street

Tel: 1530

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Ras Beirut, Sidani Street

Tel: 1530

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Plat Du Jour - Historical Overview

 

The daily special is a delicacy offered by a caterer or a restaurant outside of the map, and changes each day.


Historic

The creator is Pierre Fraysse, a native cook Sete, who returned from the United States, opened in 1854, a restaurant called Chez Peter's. Its establishment has entered the annals of gastronomy accommodated and served for the animals of the zoo Vincennes during the siege of Paris. He served this exotic meals Theodore Jacques Bonvalet, newly elected mayor of the 3rd arrondissement Paris 1, at the eve of 1870, and became famous for inventing the lobster to the US2.

 

Variety of dishes

Georges Blanc, in one of his books entitled Dish of the day, provides an overview of the multitude of feasible dishes ranging from skate wing marbled with eggplant and pesto crust with morels and yellow wine blond livers , through the oxtail cannelloni with lentils or a simple clafoutis3. These dishes inspired by French bistro cooking, are made commodity "who need no artifice to release their quality and freshness of expression." They allow to offer customers a generous kitchen and authentique4.

Sarsuela Catalan in Perpignan Arago

Tomato salad in Languedoc

Feet and packets Marseille
 
Coq au vin

Provencal stuffed vegetables

Future of the dish of the day [edit | edit the code]

Flat Coffee Shop of the day

Calf's head Menu

The brasserie, relaxing place, meetings and exchanges, is primarily a place to eat and drink. Much of its customers search the specials because it is often the opportunity to enjoy a typical regional dish. The choice is based on the inspiration or the preferences of the chef. These dishes are always offered at favorable rates compared to those offered for carte5. Today's special? "While the rest of the world revels in the intricacies of molecular gastronomy" said William Black, a great lover of calf's head and fried cow udder, with his wife Grigianire Orleans. It attempts to answer this question as a starting point with the tradition of French cuisine, it develops and affirms its commitment to good cuisine6.

Just as Matthew Herbert, slayer of McDonalds and Coca-Cola, which has decided to pillory junk battery chicken farms for salmon. With humor, he made us taste the said chickens, overpriced mineral water, sugar hidden in food, the last meal of a condemned man recreated in a luxury restaurant. He points to the industrial logic and accuses devastating food land. Finally, the Plat du Jour remains a pledge of espoir7.

 
 

 

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