Table Fine restaurant is set in an old renovated Lebanese house, where turquoise and Oriental patterns are harmoniously married. Full height French windows offer a panoramic view over the Mediterranean Sea, and gives guests the opportunity to dine al fresco.
We we were a small group of people who enjoyed a good night out on a rounded table in what I think is one of Lebanon's nicest restaurants. The view of the Jounieh Bay, combined with good Mediterranean cuisine, along side professional waiters are a few of what makes this place memorable to me.
As we entered the place for dinner, I was overwhelmed with all the details. A live kitchen show welcomes you on your way into the dim cozy atmosphere. As we sat down, I couldn't help but notice the dangling large chandelier, impressive carved stone columns, the wood ceiling, fine cutlery and large wine glasses nicely set on the table, the thick blue menu that comes with special suggestion from the Executive Chef Jérôme Serres, three times Michelin starred, and many other small but very important details. I liked the logo a lot. Clean and clear.
As I read through the menu of the offers a mouth watering selection of dishes from three time starred Michelin, Executive Chef Jérôme Serres, an enthroned member of “Relais et Châteaux” and “Relais Gourmands”. I knew I was in for a treat.
The menu is a blend of established classics and modernity, and features everything from seafood to Mediterranean specialty dishes and pasta to heavenly desserts. The uniqueness of his cuisine resides in creatively infusing extra virgin olive oil and freshly squeezed lemon juice into euphoric gastronomic dishes.
Signature dishes include the beef carpaccio condiments, the French Rougié foie gras terrine with figs, the lobster guacamole, the country crab salad, as well as the calamari and red mullet fine crispy pie.
Quality is vital to the chef, and taste is paramount. Serres uses the finest ingredients, and brings out their natural flavors in wonderful decorative and tasteful plates that bewitch all the senses. The cuisine is a feast for the sophisticated food connoisseur taste buds, the aroma of the freshly prepared cuisine is enticing, the dish stunningly appealing, extremely healthy, and exempt from butter and cream.
Overlooking the Mediterranean Sea and a background of soothing classical music, we were ready to order, the Lemon Risotto with black tiger shrimps mixed with Mascarpone cheese and olive oil, the soft and tender tasty Angus beef filet (Pomme de terre farcie, fine mousseline aux echalottes roties, sauce aux cepes, jus de viande ou sauce au Poivre) followed by the delicious Pain Perdu. I looked around to see what the others ordered and focused on their face expressions, everyone was more than happy.
Our dinner started with Cappuccino de foie gras (truffle oil, cappuccino and fois gras sauce) accompanied by a Lebanese white wine.
What I appreciated:
- The black olives Tapenade they serve with no garlic.
- The professional service: waiters serve on the right and then takes the empty plates from the left.
- Women are always served first followed by the men.
- When food is served, the waiter repeats out loud the name of the dish.
- Their in-house bread is marvelous. Small crunchy and warm and in a variety of choices that included the normal white, multi-cereals and olives bread. The olives bread is simply to die for. I have never tasted a bread that's so generous in taste.
- The king prawns served in a metallic casserole is pleasant to see.
And with a capacity of 180 people, the restaurant is a favorite venue for nearby residents, Beirut's and international visitors.
The menu changes regularly and emphasizes the best of each new season. An extensive wine list concentrates on an impressive range of local, French and exclusive Spanish selections, with many options by the glass and half bottle.
As usual, I have to make a comment of the plastic bottled water on the table, it is simply unacceptable for a restaurant like Table Fine. Aqua Panna or Evian should be served at a fine dining restaurant like this one.
What I would fix:
- One or two waiters only should come to the table. The same ones, not everyone who has nothing to do on that night. It is nice to familiarize yourself with your waiter and get used to him since he will be spending more than three hours with you.
- The Risotto I ordered is one of the dishes that needs some improvement. More taste on the Risotto, less grilling taste of the shrimps and less cooking time.
I can fairly say that the Table Fine is in my top 5 list of Lebanon's fine dining restaurants and the only one in the Keserwan region with the know how and expertise of offering a very high standard of french cuisine served very professionally.
La Table Fine deserves its name.