Lebanese fine-dining cuisine has a new address in the heart of the French capital. Located a few meters from the world’s most famous avenue, The Champs Elysées, is Maison Noura, the newborn of a legacy of Lebanese restaurants which started in Paris in 1989. Noura is a famous name everyone knows around the French capital and beyond. With an extension that took them down to Monaco, it was time to open a fine-dining restaurant.
Maison Noura welcomes you in a casual yet upscale decor inspired by the Beiteddine castle and the old houses of Beirut. Long benches the way Emirs received their guests, wooden tables engraved with metal signs, leather chairs... It also reminded me of the Debbané castle in Saida. Persian carpets, paintings of old Beirut, an open kitchen, dimmed yellow lights, and two big chandeliers occupying the main dining space.
A bit complicated, and it works! Re-inventing Lebanese cuisine with a touch of finesse and style.
First things first... hummus: a good creamy and intensely flavored hummus. Best of tonight’s experience is the cauliflower tajine with paprika and infused with notes of orange and aromas. It leaves a strong taste of flavors in the mouth that lasts for long and long...I fell in love!
Salads are cut; differently, they have a sexy look. Fritto Misto is not to be missed. How can someone think of mixing tahini with soft grilled octopus and fried calamari: yummy! A perfect balance of flavors explodes under the mouth.
Ripe avocados, grilled shrimp, crunchy pines, sumac, and grilled onions inspired by the Lebanese Samke 7arra. That’s a good one too! I’m impressed! Really impressed.
The chef insisted on preparing a big plate of raw meat, Kebbeh, Kafta, tebleh and everything in between. Premium quality tasting the same as the ones I have in the villages of Lebanon. It’s the meat quality but most importantly the chef’s passion and knowhow. I’m not sure how to describe it, it’s his “Nafass”.
Fattouch; I’ve never had a fattouch that’s so juicy, so sweet, so balanced. Fruits melt u see the teeth like butter, vegetable crunch in style... the sauce is lemony and acidic. Yummy!
Ravioles, the Lebanese ravioli we call Shish Barak, lightly cooked and not crunchy like we do them in Lebanon. They are served with pomegranate, sumac, on a bed of thick yogurt. A perfect blend, acidity, smoothness, and flavors of Lebanon. That’s a good job!
Yummy things come to those who wait... and here comes this year’s signature Buche de Noel created by Chef Christophe Michalak. Croustillant praliné sesame, biscuit, caramel Dulcey, mousse pana cotta fleur d’oranger, eau de rose façon mouhallabiyah. I had a bite, chewed on it... waited for the flavors... Wow!! OMG! Fine dining French pastry with flavors of Lebanon. It’s rich, it’s balanced, it has a crunch, the aromas go up to your nose, the sweetness tickles the palate. Bravo!
Visit for the food but visit for Chef Nasser. Ask to meet Nasser; with dozens of years of experience, passion, and dedication, he drew a smile on my face.
