Free ebooks Library zlibrary project Immediate Prospect

14
Oct

villa clara-leg of milk fed veal 2 copy

I hadn’t been to Beirut for nearly two years and in that time many new places have opened, including my new favourite, Villa Clara in Mar M’khayel where owners Olivier (ex pastry chef at le Grand Véfour) and Marie-Helene have created the most delightful restaurant, inside and outside where friends and family mingle over simple but exquisite dishes, made with locally sourced ingredients. Olivier cooks these expertly and with great precision but without any fuss. Just how I like to eat, at least most days! Anyhow, what made our lunch even more memorable was the wedding that was happening across the road which took me all the way back to when I lived in Beirut even if I never saw a similar wedding. Here are some fun pictures of our gorgeous day, both at Villa Clara and from across the road! And for those of you interested in my culinary tours, I will be doing one in Lebanon next fall with Villa Clara as our base! Details to be announced soon on my travel page.

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11
Mar

bresaola copy

I have a wonderful Italian friend who always brings me delicious offerings when he returns from his travels. Sopressata from his wife’s village in the north of Italy or delicious salame from Milan but this last week, he came to dinner bearing the most wonderful slab of bresaola from Switzerland — in fact bresaola is from Italy’s Valtellina Valley while beyond the border it is called carne secca dei grigioni (grison’s dry meat). Anyhow, today I brought out one of my best knives to cut myself a few slices for lunch.

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