Chef Nour & Farah Haddad
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The Riviera experience
A refined buffet inspired by the Mediterranean coast. This experience blends seasonal freshness, elegant flavors, and the comfort of generous homemade cuisine. Every element is prepared with premium ingredients sourced from the Marché Provençal d’Antibes.
Indication of Chef Nour & Farah Haddad's skills and specialties
ShareA refined buffet inspired by the Mediterranean coast. This experience blends seasonal freshness, elegant flavors, and the comfort of generous homemade cuisine. Every element is prepared with premium ingredients sourced from the Marché Provençal d’Antibes.
Watermelon & feta
Juicy watermelon, feta, and mint with a refreshing lime vinaigrette.
Mediterranean Greek salad
Feta, Kalamata olives, cucumber, tomato, and oregano with extra virgin olive oil.
Burrata Heirloom Salad
Creamy burrata over heirloom tomato carpaccio, finished with herb oil and roasted pine nuts.
Homemade hummus
Creamy chickpeas with tahini, lemon, and a touch of olive oil.
Smoked eggplant caviar
Smoky aubergine purée topped with olive oil and pomegranate.
White truffle tarama
Silky, rich fish roe dip infused with white truffle.
Whipped cheese
Fluffy Mascarpone x Ricotta cheese with citrus zest, honey thyme, and hazelnut oil.
Sliced roast beef with aged Parmesan & our special herby sauce
Tender roast beef topped with aged Parmesan and our signature herby sauce.
Confit duck leg, slow-cooked with warm spices
Slow-cooked duck infused with warm spices, melting off the bone.
Levantine-style lamb confit with seven-spice rub
Rich and tender lamb with a seven-spice rub and deep flavor.
Grilled Scottish salmon with citrus-herb butter
Perfectly grilled with citrus-herb butter and golden skin.
Shortrib Shawarma
slow-cooked beef short rib with tahini drizzle, tomato confit, fresh parsley, sumac, garlic & served with warm pita bread
Homemade Madeleines dipped in chocolate served with artisanal ice cream
Soft, buttery madeleines hand-dipped in dark chocolate.
Aaych el saraya
A Levantine semolina delight with pistachio and orange blossom cream.
Homemade pain perdue served with artisan Ice cream
Thick-cut brioche soaked in vanilla custard, pan-seared to golden perfection, and topped with warm caramel and seasonal fruit. A comforting classic, elevated.
Book this menu
Chef Nour & Farah Haddad offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Nour & Farah Haddad
Crafting Culinary Masterpieces, From Market to Table