CHECK OTHER REVIEWS FOR THIS PLACE:
Calm and serenity, professionalism and style, class and luxury... it’s breakfast at Le Vendome Beirut. Arriving at Sydney’s on a beautiful Saturday morning and expecting to see the same old buffet, I was positively surprised to discover an uplifted formula set by the chef and new manager who have added an amazing value to the hotel comeback. Enjoying a breathtaking view, a let myself be guided by the soothing tunes of jazz music, the light arrays of sunlight and colorful masterpieces of superb food creations.
It’s Sydney’s, my Sydney’s, the restaurant of my adolescent years, my coup de Coeur, my escapade. It’s where I had my first breakfast review in Lebanon, where I used to hang out with my friends and where dinner leaves you mesmerized. I love it here... you will do too.
Breakfast has wholly changed; there’s no more buffet, but a varied selection of gourmet specialties prepared a-la-minute. Sydney’s has added a touch of style to its menu, making it younger and less rigid.
The new menu:
- Fresh juices, coffee, smoothies, and tea.
- Sydney’s breakfast tower.
- Hot dishes; two fresh organic farm eggs.
- Gourmet omelets: 6 choices
- Benedicts: Chicken, Norwegian and plain.
- Breakfast specialties: 8 choices.
Wooden tables, a white tablecloth, a bread plate and complete set of silverware. A selection of four jams, salt and pepper mills and a fine set of porcelain China. I feel good when I’m here, repeating the experience whenever I can; different from the other renowned hotel chains, the breakfast experience at Le Vendome transports you into another dimension, being calm, non-crowded and relaxing.
Start with the tower: a three stories tower loaded generously with manakish, Labneh, olives, five kinds of cheeses, walnuts, cold cuts, zaatar and mint leaves. Premium cheese quality, acidic Labneh, fresh vegetables, sharp wild zaatar leaves and fresh mints. With that, a bread basket, baked the same morning and one-of-a-kind croissants. Yummy croissants, loaded with butter, flaky and light with a smooth crispy envelop. I was even offered a croissant stuffed with ham and cheese which I adored.
Now the eggs Benedict: these eggs are different... different because they are much more than poached eggs and creamy hollandaise. Chicken, a premiere for me, tender and non-chewy bacon, hash-browns and pan-fried vegetables. The eggs taste way better than they look, close your eyes and let your taste buds guide you.
The plate has a balanced kick of saltiness, an enjoyable sparkle of pepper, flawless egg yolks and that perfect hollandaise where acidity and flavor made my heart skip a beat. Carefully placed on a thin layer of bread, the poached eggs, looking big and loaded, need a little poke to explode with their intensely yellow color. The salt, pepper, vinegar and juicy chicken together make of every bite a memorable one. Exceptional bacon, unique chicken, outstanding sauce... it’s officially Lebanon’s best Eggs Benedict I have to date.
Knefeh followed, a gourmet version of this famous street food treat, two squares served with a kaaka. I liked the texture, the lack of sugar excess, the soft crumble, and molten non-salty cheese. For the pancakes, I prefer them to be a stack and not a thick cake burnt in the sides. Preparing them in a mold leaves the heart uncooked while burning the sides. I suggest going back to basics serving them the conventional cheese way; a stack of five pancakes.
The pluses:
- Food taste and quality.
- Service.
- Attention.
- Decor and general mood.
The minuses:
- Staff shouts!
- Kitchen chefs are a bit too loud.
An enjoyable and memorable experience I will recommend to all my friends; Le Vendome has improved and changed drastically, imposing itself on the most luxurious hotels in Lebanon.
