Where to Eat in Paris: Beyond Traditional French Food | Bon Appétit
"A creative Lebanese-Japanese hybrid kitchen from a chef drawing on Lebanese heritage and years in Japan, presenting reinterpretations like imsabaha transformed with grilled octopus, coriander salsa and pickled turnips, wild garlic butter asparagus fatteh elevated with bottarga, and a muhallabiyeh milk pudding layered with rhubarb compote in a crispy phyllo cup." - ByLindsey Tramuta
