~*Le Cordon Bleu Paris opening soon in Lebanon!

A couple of weeks ago, I received an invitation to experience and spend two days at Burj On Bay Hotel situated in Tabarja and home to the new campus of Le Cordon Bleu Liban!

Enthusiastic ? Eager ? Naa not at all… (You know am just kidding and the opposite is quite true!)

Embarked on this surprising culinary journey on Monday April 3rd early in the morning, not only was i looking forward to discovering the hotel and school but to meeting two humble and renown French Chefs that I highly admire and follow: Eric Briffard, a Michelin starred chef and Fabrice Danniel.


From Michelin-stardom to culinary education, Chef Briffard became the executive Chef and culinary Arts director at Le Cordon Bleu Paris in January 2016.Assisting him are Chef Philippe Groult for cuisine and Chef Fabrice Danniel for pastry.


Lucky enough amongst other selected bloggers to begin our journey with a pastry class given by Chef Danniel to learn and prepare a signature Cordon Bleu dessert!



Following this session, we went up to the Signatures restaurant where a mesmerizing view and cocktail drinks were awaiting us

20170403_130111 before having an exquisite lunch prepared by Chef Bonnet.


If You ever wonder how food bloogers look like when gathered on one table to have lunch or dinner this picture says it all…


Taking the right picture is indeed the first priority before indulging!


Satiated, well pampered and much entertained by each blogger’s unique caracter and sense of humor, after this exquisite lunch it was time to split apart and check in our rooms!Lucky again to be the first guests during this soft opening.


A spacious room very well equipped

20170403_155413 a terrace and a dreamy view flawless to spot the sun-set and rise…



A warm shower followed by a quick nap were a shot in the arm to continue this journey!

A tour of the hotel was next! It comprises 129 Sea view rooms – from Standard, Deluxe to Executive rooms – and suites, 3 conference rooms and a large wedding venue for hire, a pool, a gym, a lobby, terraces, and 3 floor underground parking space for up to 200 cars. There are also 5 food and beverage outlets, namely: 

– Signatures by Le Cordon Bleu (French Mediterranean cuisine)
– Les Arcades (International cuisine)
– View Bar (Roof Top Lounge with a Tapas Menu)
– Byblos Garden (Lebanese Oriental wish shisha)
– La Piscine Pool Bar (Snacks & Cocktails)

Our last stop was at the Signatures restaurants where a welcome drink was awaitinf us before meeting Mr.André Cointreau president of Le Cordon Bleu and having dinner prepared by Chef Briffard.


Mr.Cointreau welcomed us warmly and enlightened us about Le Cordon Bleu Liban…

Le Cordon Bleu Liban is to open its doors in May, 2017. Occupying two full floors of the hotel, the new Beirut campus is fitted out with ultramodern equipment and the latest technology, providing students with the perfect environment in which to achieve excellence. The institute has 3 demonstration rooms, one of which has the capacity to seat 80 people and 3 practical classrooms for cuisine, pastry and bread-baking lessons. Future developments will see the opening of a Lebanese Cuisine Department within the establishment. Overlooking the sea, the training centre also has an aromatic herb garden, a library, a student area and a private student car park. 

The standard of the training programmes on offer at Le Cordon Bleu Liban is identical to those available in the other Le Cordon Bleu institutes, giving students the opportunity to continue their training within the international network.”

Dinner served and I was transported to another universe of delectable aromas and flavors … 20170414_153751.jpgEach dish would tell a story and exhibit the delicate time of preparation and passion for cooking … 




A perfect dinner, a memorable atmosphere and a promising hotel and cuisine… I couldn’t but express my enthusiasm and gratefulness for being at Burj on Bay’s pre-soft opening and meeting great inspirational icons in the culinary French world…

20170414_155537.jpgOnce in bed I acknowledge the fact that I was constantly thinking about what I was going to have for Breakfast…But I was also dreaming with my eyes wide open… Dreaming about enrolling anytime soon in a Cordon Bleu program… For those who know me, its quite obvious how passionate I am about cooking and how strong is my willingness to dive more into this fascinating world…One thing that’s sure; the child in me keeps on reminding me that “Life is a precious gift in which anything is possible”…

And I wake up to this:


Cheers to Good Food, Good Life, to Solicet events, Burj on Bay and A la prochaine!


Dietitian Nicole Maftoum

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