A welcome opportunity to celebrate the pleasures of Lebanese cuisine, the Mediterranean and, of course, the philosophy of sharing. In the kitchen, chef Yasmina Hayek (who has worked at the Institut Paul Bocuse and the restaurants of Mathieu Pacaud, Jean-François Piège and Rasmus Kofoed at Geranium in Copenhagen) skilfully juggles the traditional and the modern, in dishes such as her excellent lentil salad (addas) or her delicious aubergine fatteh with yoghurt. Aromas, colours, flavours – a culinary voyage of the senses out on the panoramic terrace or in a chic bistro-style dining area on the ground floor of the Hôtel de Paris.