Marwan Taghzouti offers traditional Lebanese recipes on pretty, colorful plates in his restaurant with its oriental flair and colors. At the piano, Chef Aboubacar Sylla sets to music the recipes revisited by Hala, the manager's mother and artistic director of Épicerie libanaise. Daily specials at lunchtime or a discovery menu for lunch and dinner - featuring an assortment of mezzés such as hummus, falafel, tabbouleh or the magnificent signature Lebanese moussaka - take you straight to the Middle East, to the other end of the Mediterranean. In one of the three elegantly decorated rooms, you can indulge in a hussmalia, an orange blossom cream cake adorned with angel hair, an ode to Lebanese culture. Enter, smell, close your eyes, and you're transported under the sun of Tripoli or Beirut.
