I haven't been here since the opening, The Backyard in Hazmieh hosts a dozen eateries and pubs set on an alley around concrete stairs and a water fall. Trying one restaurant after the other, I started by Les Malins. Les Malins is a French brasserie.
A beautiful decor, a catchy terrace, an open kitchen, French music and an certain attention to details is spotted on every corner. A French style wood and glass facade opens up to the busy backyard, inside is a real brasserie where ceramics, metal and wood blends together creating a relaxing yet classy setup. The open kitchen is a masterpiece, blue tiles, golden metallic lamps and a main grill. Next to it is the bar, a cozy corner where bartenders express their talents in colorful mixes.
Industrial, the ceiling is decorated with lines of wood and pending chandeliers over a handful of white marble tables. My regards to the architect who's style is unique, using many materials without making the space look like an art gallery. Wine bottles can be reached by taking the wooden stairs used as a decorative item.
Lunch starts when a basket of warm and crunchy bread lands on the table, tasty bread served with cold and tender butter. San Pellegrino, one waiter, a bartender and a manager with three chefs handling the kitchen.
An enjoyable ambiance, a nice setup, fresh vibes... We was ready for lunch!
We ordered:
- Feuilleté au Saumon Fumé Crème de Ciboulette et Citron: A rectangular long puff pastry tart topped with slices of smoked salmon. A crunchy dough on the sides, tender in the middle, a chives cream and fine smoked salmon. It's a good item to order but it needs a bit more flavor, maybe some lemon or pickled chives cut in slices on top.
- Calamars Comme des Spaghetti Hollandaises: Grilled calamari proposed in a soup plate, a mountain of them like a spaghetti presentation on a bed of tomato sauce. Creamy tender calamari, light on the palate and a soft tomato sauce. You feel a certain texture but honestly no there's no taste. Lemon, salt and pepper... All are missing!
- Coeur de Laitue Jaune Façon Niçoise: That's a good one, a fresh and colorful salad made with the core of a lettuce, sliced eggs, quarters of cherry tomatoes, green beans and black olives. Fresh and flavorful, a salad to open up your appetite.
- Risotto aux Cèpes: Cooked al dente, creamy risotto of cepes and molten Parmesan, decorated with Aragula and shredded Parmesan on the sides. A tolled Parmesan cheese on top gives the plate a certain attitude and style embracing fresh black cepes. It's a good one indeed.
An hour passed and we enjoyed an interesting lunch. The plate were all beautifully decorated with a certain finesse. Let's try their dessert. I didn't have time for their "Best Pain Perdu" this time and this will make me come again for. Let's have the Eclair Geant.
Giant indeed! A soft dough, aromatic chocolate filling, intense salted caramel with a long lasting after note... The mix of three ingredients is a bit too sweet but it's enjoyable and addictive. I had a bite, another and a third until the eclair was devoured.
Good service, great decor, interesting offerings...
I enjoyed lunch... I'll come back!
