Tried & Tested:
Tucked away in the Lebanon mountains at the Mzaar InterContinental Ski Resort, Le Refuge restaurant is not only the resort’s all-day-dining restaurant for a après-ski bites but is also known for its authentic serve of Lebanese cuisine with most produce directly delivered from the nearby villages. Mylifestylenews writes.
Le Refuge sits on the upper level of the resort with big windows which draw the natural sun light and overlooking one of the best ski slopes in Lebanon as well as the Middle East region. The spacious outdoor sun deck area can sit up to 200 people and serves even more than 600 patrons when the winter season begins while watching the skiing activities and actions with the direct view of the snowy mountain. Wood Log walls infused the chalet motifs with the earth tone color to create a homey feel to the interior in this casual dining restaurant.
Lebanese love their food and so do we. But they are real “snackers”. Mezza platters are commonly served at home with a variety of cold snacks but in Le Refuge, each individual mezza comes in a small plate ranging from the cold mezza like Hummus, Moutabal, Warak Enab, Habra Nayeh & Kebbe Nayeh, Moujadara, Tabbouleh, Fattoush, Lahneh, Betrave, Chmandar, Olive & Pickles, marinated Artichoke Hearts, Pita Wedges, Lebanese Bread, sun dried tomatoes, Chanklish, Soujouk, Batrakh – an Egyptian influenced thinly sliced fish, smoked, dried and served with garlic - to hot mezza like fried Kebbe, Sambousek, Chicken Liver, Kawarma Beid, Makanek and so forth.
The uniqueness of the Mzaar region lies in its outdoor splendors and indoor warm. Located in Kfardebiane, one of Lebanon’s leading agricultural areas for apples and vegetables, Kfaedebiane products are famous for being the best in Lebanon and sold all over the country and the Middle East. Some fruits harvested in spring and summer are conserved for winter consumption as dried fruits, jams and compotes. The region produces 10,000 tons of fruits and 1,000 tones of vegetables each year. Hence, Le Refuge receives the freshest harvest from the nearby villages and is brought to your table at once. It is not only to reduce carbon foot print but also help to boast the local economy by having the best produce and ingredient that turns into the best and most authentic gastronomy from its own region.
With a minimum of 15 cold mezza or more to some restaurants is quite an unusual start even before the main course is served. Of course, these are to share among others on the table and chat over with Arak - Lebanon’s national alcoholic drink, distilled with anis seed. Mixed with water, it turns white. The best araks are intense cloudy white and have a sweet aroma. They are best appreciated with Lebanese mezza platters.But to some it is rather extravagant for just the appetizers to start the evening meal. Such a feast to begin that can easily feast the whole troops of an army. There is no doubt that Lebanese food is the highlight in Le Refuge and they certainly do know how to indulge themselves.
Our main course came with mixed grill and barbeque platters, chicken, beef and lamb kebabs and barbeque chicken breast are cooked to everyone’s liking. Usually they are more on the dry side but the F&B team here has the know how to pamper you. If Lebanese food was too much of a selection for you, try their cheesy French Onion soup and the grilled giant prawn risotto which are also another delightful mood food. For a further alternative, the cheese fondue is also not to be missed and can be arranged to be served at the Resort’s lobby lounge area next to a warm fire place for dinner.
French Onion Soup
Grilled Giant Prawn Risotto
The Cheese fondue can be arranged and served at the hotel lobby lounge by the fire place.
If a Kanafeh syrup soaked cheese pastry is too rich for you, a Raha Baskout cheese and biscuit platter is best to share and a few more araks or the Arabic coffee would help to serve as a digestive drink to end the evening. For a meal like this, it is best to have a good company to share it and cheer up the evening for a great Lebanese treat to remember.
Tried & Tested:
Design & Decor: 3.5/5
Food & Beverage: 4.5/5
Value For Money: 4.5/5
The Lebanese hospitality
Ouyoun El Simane,
Kfardebiane P.O. Box 30
Tel: +961 9 340 100
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
Ermenegildo Zegna AW2017/18 Collection is a Crafted Modernity: A “Made To Measure” Fashion Show. A merging of the intensely artisanal and the resolutely contemporary. Alessandro Sartori debuts in the role of Artistic Director for Ermenegildo Zegna in a dialogue between the art of exquisite tailoring and the fast-paced needs of the contemporary urban and globe trotter.
Out of progressive contrasts - technology clashes with tradition as the outdoors spirit stems from sartorial constructions and sportswear permanently alters the look of formality - new categories arise. The message is synchronic: ease, speed, luxury that's relevant for the moment and that's thought to be lived out there. The spirit is as multi-cultural, multi-age, multiple as contemporary masculinity is.
The show is set within the iconic premises of Anselm Kiefer's Seven Heavenly Palaces. His brutally poetic, conceptually expansive architectures of pure raw materials and effortless engineering becomes the perfect environment for Alessandro Sartori’s new aesthetic which evolves and breaks codes relying on intense textures and keen constructions that define new functions. Casentino felt is made with ultralight cashmere, allowing suits to turn into outerwear.
The textile research of Ermenegildo Zegna is manifested in the exclusive Trofeo Cashmere denim as well as in felted cashmere jersey and tubular padded jacquards. A special wax tanning process gives baby calf a papery, waterproof feel and a surprising weightlessness. Geometrics jacquard - hand-drawn and intricate - add a spin to classic suiting patterns.
The silhouette is soft and active, defined by the strong line of the shoulders and a natural flow. Inside-out constructions bring functionality to the fore; drawstrings mold the shape of formal coats and field jackets. The proportions of blousons and parkas have a defining lightness. Rubberized zippers close tailored outerwear. In the global shifting, an elegant informality arises.
The organic color palette grows from tones of winter white and light grey to notes of camel, vicuna, rusted nail and African earth to deepen into shades of oxblood, pond, peacock green and journal blue.
Accessories make a bold presence: active sneakers, sturdy brogues with silicon-dipped soles, outsized portfolios and backpacks, book briefcases. A special loom turns super thin leather strips into a woven fabric: the innovative Pelle Tessuta.
To close the circle creating a real dialogue with the customers, in the spirit of Couture the day after the show a selection of looks will be available to order Made to Measure in global stores worldwide, scheduled for a six-weeks delivery according to the meticulous atelier timeline. This unique experience expands the reach of the show to a global audience, keeping the authenticity of Zegna values in soulful pieces meant to be really worn.
SAINT LAURENT Winter 2017 Collection
Anthony Vaccarello explores the paradoxes and tensions of a contemporary Saint Laurent femininity in the 2017 Winter Collection.
Shoulder sharp and structured, a flight-jacket dress in laser cut leather adorned with shearling contrasts the nonchalance of denim worn with slouched leather boots, portraying an effortlessly confident femme de jour.
Evening is reinterpreted in intense matte black velvet that flirts with the indecency of raw crystal embroidery, accentuating her inherent allure.
“I love Monsieur Saint Laurent’s subversive approach to clothes, his dark romanticism with a hint of perversity.
I wanted this collection to be like a re-reading, a radical fantasy of this heritage.” Said Vaccarello.