If you have raved about the innovative decoration of DT, So, The gathering and memory lane among many creative designs of David and Nicolas from Found’d group, then you will surly love their new signature “Kaléo” opened last March.
With garden hues of velvet green and flamenco’s pink, the indoor area is very inviting. Different seating areas in a relatively small space that was optimized in a clever way using mirrors and bright colors to reflect a wider space. A creative colorful wall behind the bar area, leading to the wine cave and the bathrooms adds a distinctive touch. As for the bathrooms, discretely hidden behind a mirror sliding door in rhyme with the sleek comfortable design of the restaurant all enhanced by a touch of marble and soft lighting. Oh did I mention the small sofa dedicated for the bags ladies?!
We were three to share a beautiful lunch experience at Kaléo. The welcome of the Restaurant Manager Jean Yves is so comforting, in a discrete way, he has accompanied us all through the lunch without being imposing.
Jean-Yves graduated from Vatel Hotel Management School in Switzerland. From Four Seasons in Toronto to the Intercontinental Hotel in Thailand, he came back three years ago to Lebanon where he worked for Saradar Group as a Concierge providing services for VIP clients and currently he is using the best essence of his experience in the management of Kaléo.
Foundd group’s executive chef Georges Nicolas graduated from Dekwane Hotel Management School and attended professional training courses in France at Le Notre Paris lead by the famous 3 Michelin Star Chef Frederic Anton and Bourgogne. His remarkable experience spreads in different well known restaurants and resorts (Momo, ATCL…) as well as Mikana catering company and Habtour hospitality group between Lebanon and Dubai. It was translated in a rich menu; bonus it comes with an internal message that transports you to a dreamy land, indeed do stars gaze at us?!
There was a selection of veggies chips home made in their special oven waiting for us with a lovely rose on the table.
Jean Yves briefed us about the daily specials; we opted for sharing many items, and while waiting for our order, the fresh hot bread from Le chasseur d’instants Clement Tannouri was served with three types of butter, shaped as per Kaléo’s logo, with the taste promising a delicious continuity. The triangle one with fleur de sel, the circle with sundried tomatoes, and the cubic one with black pepper and believe me, I am someone who usually skips the butter altogether, I LOVED THEM!
Next was a plate of small tapas: my favorite was the rillette de poisson over a crunchy chips, pate à choux with cheese all fluffy and feuilletée au champignon.
And the journey started,
- Yellow tail carpaccio: thick circles bathing in tasty juice and decorated with mulberries and basil, with dots of citrusy reduction and avocado ornamenting the dish: I can say it is the best Carpaccio I have tasted, the texture of the fish so satisfying with each bite you crave for more
- La burrata with multi-color tomatoes: not your typical one; it is served chopped and seasoned with salt and pepper with the sliced rounded tomatoes, crunchy bread crisps and pine nuts on top: for the first time I was able to enjoy this dish as frequently it comes fade.
- Green salad: mix of seasonal greens, endives and the in season figs all bathing in pomegranate vinaigrette: so fresh and healthy it instantly makes you feel less guilty for what will follow!
- Came next the catch of the day: Merou with fennel (read more about their benefits): a chunky filet over a bed of sauteed fennel and topped with a beautiful edible flower: it was perfectly coupled with caramelized endives and the multi-grain bread or even the wild rice beautifully served in a black concotte!
- Saumon, Saumon, Saumon: no it is not a typing mistake, don’t worry, this is an actual dish where salmon is presented in three different ways: in tartare, smoked and garvalax infused with beetroots which was tasty and perfectly coupled with the wilted spinach; a very special delicious twist of the regular salmon platter.
- Wagyu beef filet: cooked medium, juicy and tender, served over a light purée and can also be enjoyed with their pommes frites
You may ask me how on earth will there still be room for dessert, and I tell you stomach has to fit because no way should you miss that!
- Pavlova aux fruits rouge: architecture in dessert! Layers of red fruits topped with pistachio and passion fruit ice cream, a base of white chocolate and crunchy mountain of meringues: this contrast in all the textures and flavors was so fresh and special
- Baba au Rhum tahiti: fluffy and syrupy
- THE BEST mi cuit Chocolate tarte / fondant: Godiva chocolate filling a crunchy tarte base, topped with gold sheet and coupled with cocoa ice cream scoop over silvered almonds
All respect to the chef Georges Nicolas for an exceptional lunch; attention made to the details in the cooking and the appealing presentation to celebrate each dish with its appearance and taste.
Thank you Jean Yves and all the lovely staff for such a beautiful tasty experience.
Kaléo is your address to celebrate yourself and your loved ones; bonus it will soon be open during the afternoon to enjoy their coffee and desserts!