On my last episode to Batroun, one restaurant caught my attention; “Bistr’eau”. Bistr’eau, a restaurant on Batroun’s waterfront promises a fine culinary experience with a view. Under old arcades, nestled in one of Batroun’s historical buildings, Bistr’eau takes you on a journey of taste around Lebanon’s rich seashores.
Owned and managed by Jean Fares, an Engineer turned into a passionate chef cooking for the love of our terroir. I love it here how the restaurant serves a local seafood cuisine prepared with style. Non-complicate but unconventional. On the menu, seafood salads, local fisherman’s net, signature plates, raw plates and sharing dishes. The menu includes a selection of international dishes; burgers, duck confit, Australian beef filet, and seafood risotto.
I remember enjoying a unique cuisine during the Batroun episode and promised myself to visit again with my family. The bar, the upper smoking corner, tables by the window, under a high ceiling of wood. Fresh and positive vibes, soothing music, colors and empty bottles of wine.
Food is really good! Super duper good! Start with the fattouch, acidic and fresh fattouch with crunchy bread and crisp vegetables. The eggplant a-la-façon bistr’eau. Hummus with octopus, hummus with shrimp, the cooked Brie cheese and the tuna salad. All of these are excellent! I’m in love with Bistr’eau’s food.
The food kept on coming... Beetroot calamari, seafood risotto, mushroom risotto, grilled octopus, shrimp fokhara with tomato sauce, and thick hand-cut fries few or no other restaurant do.
Then came the fish grapevine leaves; I asked Jean for this plate out of inspiration; “why not remove minced meat and replace it with fish.” And it works! Juicy and tender fish mixed with rice cooked in grapevine leaves and marinated in Arak.
I was enjoying my lunch, the music and positive vibes that I left my phone away. I believe photos speak for themselves; colorful and eye candy plates loaded with flavors.
Desserts are as good as lunch: crunchy liege waffles flamed with cognac and topped with a whole caramelized apple. A moist and fluffy milky pain perdu without being too buttery and gooey. Chocolate cake, hard-textured and intensely flavorful.
Bravo chef, bravo Jean and thank you for this unique experience. A pleasant lunch I will surely repeat.
