What are the ideas behind the communal table & pastry library?
With S.T.A.Y (Simple Table Alleno Yannick), I wanted to get rid of the gastronomic and service complexity to create a contemporary restaurant in a trendy and cozy environment. The food is then a creative interpretation of my cuisine, refined, ingenious and mastered.
The communal table, which can seat six to ten guests, is dedicated to the sharing of good food and good conversations between family and friends. Conviviality is the main specificity. The pastry library displays French patisseries on tailor made furniture. It has been created to move away from the common open kitchen trend, yet, clients will be able to interact with the pastry chef and even participate into the final process by choosing a last ingredient.
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What’s the Sweet Tea story?
I wanted to create a unique place where one can taste the latest pastry creations while chilling in a cozy ambiance. Sweet Tea allowed me to reinvented the traditional “teatime” by introducing French pastries like art creations in a trendy, glamorous and girly environment. The atmosphere of the Sweet Tea is mainly feminine and sexy with juicy colors. This intimate environment, like a “jewelry case”, echoes perfectly with its location.
Why open in Beirut?
I have chosen Beirut as it is now one of the most popular destinations for holidays. All the luxury brands are settling here, as well as various restaurants. Beirut inspires me a lot and I really hope that the Lebanese people will enjoy what I have to offer.
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What’s your cooking philosophy?
When I was young, I used to cook with my mother and grandmother. They taught me about quality of products and the importance of healthy food. However, my DNA is to reinvent traditional codes and I have tried for years to reinvent the Parisian cuisine.
Your favorite culinary creation?
I create more than 200 dishes a year. I cannot say that I have a favorite one. I have worked hard to create them all. But, maybe the dish that I am the proudest of is the “Chicken in the Bottle”. My grandmother used to do that when I was a kid and I tried to reinvent this dish and it is one of my best.
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