During this event, Chef Barza prepared a special Nespresso drink with a Lebanese twistLatte Special Arabia: The Kazaar Nespresso prepared with the Umilk machine and mixed with milk. A Halawa cream previously prepared by the chef comes on top adding a rich flavors to this preparation specially with the rose water and blossom water it contains. Decorate it with some crushed pistachios and enjoy - what a coffee... it's more of a tale of 1001 Arabian Nights...
KazaarKazaar is authentic and powerful with a raw intensity of 12 – the strongest in the Nespresso Grand Cru collection. Its powerful bitterness and notes of pepper, nutmeg and cloves are balanced by a full and creamy texture. The intense coffee is a daring blend of two Robustas and a separately roasted Arabica from South America. Its unusual origins and blending method, together with its strength create a one-of-a-kind taste experience.
Dharkan is exceptionally intense, yet distinctively silky. This Grand Cru is a complex blend with hints of bitter cocoa powder and toasted cereals, comprised of washed Arabicas from Latin America and Asia. Dharkan was created using a technique of long roasting at low temperatures unveiling the powerful, seductive and velvety character of the blend. Its silky and smooth texture creates a subtle balance of bitterness that lingers on the taste buds. Dharkan also breaks the existing Nespresso scale with an intensity of 11.
- Red fruits tart: Colorful bites filled with strawberries, blueberries and blackberries stuffed into a puff pastry bowl in bite size. Slightly chewy with a hint of crunchiness, this bite is tasty specially with its soft cream and sugar powder decoration on top that add the needed finesse to this simple creation
- As simple as it can be: A slice of bresaola rolled around a rocket leaf and decorated with half of a cherry tomato
- A non oily premium smoked salmon rolled around itself and filled with sour cream than topped with lamp fish and decorated with a tiny slice of unpeeled lemon. I liked the crunch of the lemon peel that we usually tend to remove.
- In the middle of the tray, dried plums filled with Roquefort cheese and a walnut. This is indeed a good creation where cheese and dried plums blend together in a fine and classy bite
- Goat labneh bite covering a piece of pate a choux and decorated with a slice of sun dried tomato and an olive. Softness and a slight chewiness of the sundries tomatoes with a light lemony feel of the labneh ending the experience with a tiny mint leaf that makes a difference. Nice.
- Chocolate truffles: Crunchy on the outside and soft in the inside with dark chocolate I expected to feel. These truffles are very good
- Macarons: Flavors include pistachio, rose water and red berries, presented in a bowl with biscuits. These were my least favorite as the macarons are too sweet for my taste.