Les Mignardises en douzaines:
•Chou Caramel Beurre Sale
•Chou Fraise Fleur d'Oranger
•Tarte Choco Passion
•Tarte Pistache Framboise
•Le Fraisier : Un Délice de Fraises et Crème Pistache + Pate d'amandes
•La Magie Noire: Biscuit + Creme Chocolat + Creme Brulee Vanille
•Les Bombes: disponible en 8 personnes - Choco Noisette ou Vanille Cassis ou Chocolat Blanc Fruits Rouges.
2)- Les Tartes:
•Cheesecake Revisité avec Fruits Rouges | Framboises
•Banoffée | Banane | Caramel | Chantilly Fleur d'Oranger
•Fraises | Fleur d'Oranger
•Fraises | Pistache
•Choco | Sēsame
La Saint Honoré:
•Caramel Beurre Salé
•Exotique: Chocolat au Lait | Fruit de la Passion
•Viollette | Cassis
Disponible à partir de 6 personnes
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
French Patisserie with international flair and local inspirations
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Samer’s passion for desserts began in the family kitchen where he would watch his mother and grandmother whisk up sweets and treats. Little by little, he began to appreciate the opulence of chocolate, the versatility of fruits and the spiciness of cinnamon. Desert making time filled Samer’s childhood with unique memories and emotions. Though he grew up with a passion for flavors, Samer chose a more practical career path and earned an Engineering degree from the American University of Beirut, followed by an MBA. As he delved into the adult world of business and engineering, the little child in him kept yearning for those unique aromas of careless times. Sometimes, and to the great delight of his family and friends, he would whip up a dessert just for fun. The fun turned serious, as he would spend most, if not all of his free time trying to master techniques and challenging recipes. Samer realized that pastry was not a mere hobby. Pastry was his calling. He quit his cushy job, packed his bags and left for Paris, the Capital of Pastry, to learn from the very best. Samer joined the Intensive Professional Pastry Program at Ecole Ferrandi, known as the Harvard of Gastronomy where he developed his knowhow and skills and learned the secrets of the trade. He complemented his studies with a long training at the Hotel Four Seasons Georges V, one of Paris’s most prestigious Palaces, where taste and presentation are of the highest standards. Making desserts for the most demanding taste buds of the world completed his understanding of the craft and sealed his love for the perfect dessert. Samer returned to Beirut with a clear vision: to make desserts that tap into one’s emotions. In his Pastry Lab, Des Choux et Des Idées, he concocts sweets and sensations for all to enjoy.
Intern (Feb 2015 - Sep 2016)
Apprentice Pastry Chef (Sep 2014 - Mar 2015)
Des Choux Et Des Idees
Owner (Feb 2016-Now)
Des Choux et Des Idées is a playful exploration of traditional desserts with a modern twist. A wide array of choux and other desserts is available to take you into a world of emotions and delight. Des Choux et Des Idées is a ludic improvisation that incorporates traditional knowhow and modern flavors. Each and every dessert merges textures and flavors and wears an exotic attire while remaining faithful to its classic nature.
Travel: 500 kms