Chef Akrame Benallal shares his madeleine recipe, a memory from childhood after-school snacks. In his Michelin-starred restaurant, every table gets a few madeleines to take home, as a last moment of sharing with those who came to discover his cuisine.

In Lebanon, there can be no mezze or dinner party or holiday celebration without tabbouleh ! And each family has its very own version. Kamal Mouzawak used to favour a crunchy version, until he found out that the hearty and moist bulgar version is more easily digested. Here is his personal tabbouleh recipe – as everyone must have his / hers – to be eaten with lettuce leaves, white cabbage, or – even better – young, fresh, tender vine leaves. And Kamal Mouzawak’s mother used to have hers every Sunday with a bunch of green pepper leaves.