A Chic Wine & Dine Expertise at Kempinski Beirut’s Rojo Restaurant

I bear excellent news. The hospitality business in Lebanon remains to be alive and effectively. Very effectively, the truth is, particularly at Beirut’s premier
five-star property Kempinski Summerland Hotel & Resort. Boasting its
personal non-public seaside and marina on the Mediterranean, the property is just a little piece
of paradise promising seclusion, seduction, and absolute sumptuousness. It
undoubtedly delivers on these guarantees, as our go to final week to its cozy Mediterranean eatery Rojo attested.

Rojo restaurant on the Kempinski Beirut (picture supply: online gallery)

It was a tempestuous Friday night and the winds had been
howling, however we had been nestled safely inside at a desk for 2, wanting to embrace
the evening’s “Wine and Dine by the Sea with Latourba” menu proposition. I knew
little or no about Latourba, a personal Lebanese winery positioned within the West Bekaa in a
city referred to as Saghbine. Assuming that we had been in for a typical wine and
dinner pairing, I used to be pleasantly stunned to search out the house owners and founders – Christine
and Elias Chehwan – presiding over an off-the-cuff presentation of the Latourba range.
We toasted to the affair with a cuvée speciale
named Kristina, eponymous with the founder. The latest addition to Latourba’s
gamut, this glowing brut rosé is gentle, effervescent, and appetite-stirring.

Christine Chehwan, co-founder and proprietor at Latourba vineyard
Elias Chehwan, co-founder and proprietor at Latourba and husband to Christine

After tasting a lot of different Latourba gems, together with
Solac and Simil from their younger wine vary, we floated again to our desk and
earnestly awaited the parade of gastronomic delights crafted by Chef Georges
Mansour. A basket of contemporary baked bread elevated by a medley of dips – balsamic vinegar,
tapenade, and olive oil – greeted us.

First up, supple seared scallops complemented by cauliflower
puree and pineapple yuzu foam, washed down with a dry white Chardonnay 2018. It
made for the proper transition into the meal service, teasing our tummies and boosting
expectations for the following programs.

Seared scallops on cauliflower puree

We segued to a vol au vent brimming with sautéed mushrooms
and duck confit. The succulent pink meat struck a great match with the Petit
Verdot 2016.

Vol au vent caching sauteed mushrooms and duck confit

The plat principal
was a moderately fascinating concoction of two very beneficiant beef medallions,
creamy quince puree, and pissaladière, a pizza-like flatbread topped
per custom with caramelized onions, black olives, and anchovies. Fairly than
relegate this to a facet, I might have resolved it into its personal course with
complementary wine pairing, as a result of it doesn’t fairly swimsuit a steak. Latourba’s
non-public choice Litaj 2015, mixing Merlot, Cabernet Sauvignon and Syrah,
took middle stage.

Beef medallions, quince puree, and pissaladière

Lastly, dessert was an alluring meeting of a dense lemon and
poppy seed cake, raspberry coulis, parsley-mint crumble, yuzu cream, and cotton
sweet. Whilst I replicate on it now, I ponder how the chef conjured it up,
imaginative as it’s! Cleanse the palate it does, unequivocally, coupled with
Latourba’s glowing brut Chardonnay.

Citrus Parfait dessert

With the trifecta of dinner, wine, and impeccable service led
by a younger and educated wait employees, we struggled to recollect the final event whereby we’d loved ourselves so totally out in town. Certain, the occasions have
threatened to blot out the pleasure and treasure with which our Mediterranean hospitality
has grown synonymous over the a long time. However Kempinski Beirut is a agency reminder of
the sweetness that beckons as soon as we’re prepared and capable of rekindle our joie de vivre.


Worth per particular person: USD
45 web.

Kempinski Summerland Lodge
& Resort: +961 1 858 000

Rojo restaurant: +961 81
312 004

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