Lebanese cuisine

One of Lebanon’s greatest cultural treasures is its fine cuisine. It influences the entire Arab world and is known as the gourmet cuisine of the Middle East. Contrary to what many people think, Lebanese cuisine is mild, full flavoured and very diverse. Fruit, vegetables, pulses, flatbread, rice, fish, lamb, chicken, nuts, olives, yoghurt and sesame are the main ingredients of Lebanese cuisine. Fresh mint, coriander, garlic and parsley give it its distinctive flavour. Many dishes are vegetarian. Lebanese cuisine is traditionally low in fat, making our dishes healthy and light. In Lebanese society, eating and dining are important. Preparing food is an art where freshness, quality and aesthetics are paramount. Dining is a pleasure shared: family, friends and strangers come together around the table. Here, hospitality is a matter of honour.

Society and traditions

The country itself is as diverse as its cuisine. Lebanon is the gateway to the East. Its geographical location, climate and natural beauty has made this country a favourite among poets and travellers from Biblical times to the present day.

Here, Christians, Druze and Muslims live together at close quarters. Lebanese hospitality is a crucial element in enabling different peoples to live side by side. Thanks to the religious diversity in Lebanon, both Muslim and Christian public holidays are observed by the entire population.
We aim to uphold these principles at Le Cèdre, too, both in our cuisine and how we treat our guests.