Premium lamb chops grilled simply and served with roasted seasonal vegetables. The meat is sourced for quality and tenderness, and the simple preparation lets the flavor speak. Reviewers praise this as an elegant take on a classic Lebanese dish.
A composed platter showcasing three types of kebab — lamb, chicken, and veal — each marinated and grilled over charcoal until the exterior is caramelized and the interior remains tender. The variety allows you to experience how different proteins take on the smoke and char differently.
This is prepared à la minute — minced fresh lamb seasoned with cumin, sumac, and Lebanese spices, finished with premium olive oil. It's a showcase dish that demonstrates the kitchen's attention to ingredient quality and technique. Reviewers note this as one of the most refined tartare preparations they've encountered.
A French-Lebanese fusion starter — crispy pastry layers alternate with cheese and fresh herbs. It's a refined appetizer that shows the restaurant's approach to combining French technique with Lebanese ingredients. Served warm with a light drizzle of truffle oil.
Charred eggplant purée blended smooth with tahini, garlic, and fresh lemon juice. It's served as part of the appetizer selection and is notable for the depth of flavor from the roasted eggplant. Excellent shared as a starter when accompanied by warm flatbread.
Located within the Institut du Monde Arabe, Le Zyriab by Noura brings haute Lebanese gastronomy to Paris's 5th arrondissement. The restaurant combines traditional Lebanese flavors with French cooking techniques in an elegant setting that overlooks the city.
Request a window table when you book — the views of the Latin Quarter and Seine are stunning at sunset.
The lunch menu at €50 for three courses is significantly better value than dinner — same kitchen quality, smaller portions, lower price.
Make reservations well in advance — this is a popular destination restaurant and tables fill quickly, especially weekends.
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