I was invited this week as a guest on one of LBC Sat's popular programs - B.Beirut. Set in the heart of Souk Beirut, this program is aired live daily from 6pm-8pm on LBC Sat, covering different fun, informative, social and interesting subjects program. Of course I was there to talk about NoGarlicNoOnions.com We discussed everything about NoGarlicNoOnions, the idea behind the name, the concept and sections as well as future plans for the site. It was exciting. The best part came when famous Laurent Chancel, head chef of Restaurant S.T.A.Y Beirut waltz onto the set with a cake. Chef Laurent prepared a unique cake for the occasion: Dark chocolate mousse with pears. A circular, UFO-like cake, with its circular white chocolate discs, glazed with a thin layer of dark chocolate covering the intense Valrhona mousse- just imagine... it doesn't stop here... filled with layers of vanilla cream, Genoise de Poires pochées, pears gelée and a praliné feuilleté croquant this cake takes you to outer-space. Tasted with its Pears Couli, this creation is extraordinary. Two thumbs up! The outer layer is decorated with gold leaves and crunchy silver balls. A fine creation mastered to perfection. Nathalie The show prepared by the famous Nathalie Naoum (Nathalou as some of us know her from SLChi) took a pleasant 19 minutes.
Le parcours culinaire de ce passionné de fine gastronomie commence à Grenoble où il suit une formation à l’école hôtelière de Tain L’Hermitage. Il perfectionne ensuite son savoir-faire en tant que second de cuisine au restaurant gastronomique La Ferme de l’Hospital en Haute-Savoie, avant de s’envoler, pour Alger, où il officie au Le Senso à l’Hôtel Hilton. À Marrakech, il prendra les rênes de La Table à l’Hôtel Royal Mansour. Il a depuis 8 mois posé ses bagages dans la capitale libanaise aux commandes du S.T.A.Y. de Yannck Alleno.