Last month I was invited to dinner by my friend Tania, a wonderful Lebanese cook, caterer and food stylist. As always, it was a sophisticated, beautiful and delicious meal. Here are some visual highlights.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuJw8Ss3LnNGgvmmiRpEtWlcgnNYyJNmvlCykH4FsQNR4VwCknPMLxkX-6-W4h0JsKNXk_wsFvgSUjf3b5HH3gKoqns4_W1eGW26yTG57kNOl-Ly5BL_st2-OF5AV-qFJdUoFpenmZIM/s400/3.31.16+Chez+Tania+-+3.jpg) |
Hummus with fava beans, pomegranate seeds |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFjbyIbb8s5ZHxDn8jxbFL56KSxxK_33w8buhzDi51DUDobGUwcWIjdSOF8MUOIlhx7wKS-PhStzNsugZC5BqXmgaiMXML_nyF9kCZRKb4Oe_0y4BjK2txiD1iqdMauCUugWsoDrqzco/s400/3.31.16+Chez+Tania+-+19.jpg) |
Peppers, radishes, scallions, pomegranate |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaH6vpAbLpfAMUe8gHe80xKs0kTo51CCwELFkeuJLWXIbPTBO87QiK6PDVGcwDYDwJ-iJ17JIogpJ2hLlvVaj81_YJILy7tsISX-yyhIvPEAEcuXYa0RpvwmJ73NB31AO3sADTeEVKKJE/s400/3.31.16+Chez+Tania+-+6.jpg) |
Cucumbers, yogurt, basil, za'atar | | |
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bbX29L-CWvIJxLAltPcF_3BW9q0qXpk6nDJdtdrST1hVYM2lJE9N6Jcxgliis66hmJyrQ2kjPDjkNnvN8pUIaOn2yAWTSzFycnp1BxUijE4nc966JdLaKGUWhG_mUGRNdBbdAhrDz3c/s400/3.31.16+Chez+Tania+-+18.jpg) |
Pudding and rose petal jam on khadaif |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpND7et3GfFE9__7a4qPl8da8cHOwkbWzdjA_BgQUKa3UF-zS3PG9GOYR_eOcNaCyu9d7IwcJP0m9MpRDlN7RbgdokJIpBH5Dc7E8dhwg2hem3gqK8JG82YcTtd3cPQTxLZSoRdyc2Ek4/s400/3.31.16+Chez+Tania+-+7.jpg) |
Kibbeh |
There are said to be more than 600 Lebanese restaurants in Paris, admittedly including some simple sandwich shops. But I bet that none is as good as Chez Tania.
Bobby Jay
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