As an Executive Chef with 25+ years of experience across Lebanon, the GCC, and Europe, Chef Tarek BouGhanam brings international culinary expertise to every plate. Here are two signature international cold appetizers that demonstrate fine dining technique and appeal to health-conscious, sophisticated diners.
🥩 Beef Carpaccio
Cuisine: Italian/French | Category: Cold Appetizer | Difficulty: Easy | Prep Time: 30 minutes | Portion Size: 140g | Yield: 1kg
Chef's Note: Zero cooking required — pure technique and quality ingredients. A dish that immediately signals fine dining expertise to any restaurant owner.
Ingredients
- Beef tenderloin, trimmed — 350g
- Rocket (arugula) — 60g
- Parmesan shavings — 30g
- Capers — 15g
- Lemon juice — 25ml
- Extra virgin olive oil — 35ml
- Dijon mustard — 10g
- Black pepper, cracked — 3g
- Sea salt flakes — 2g
- Fresh truffle or truffle oil (optional) — 5ml
Steps
- Wrap beef tenderloin tightly in cling film, freeze for 45 minutes until firm but not frozen solid.
- Slice paper-thin using a sharp knife or meat slicer.
- Arrange slices on a chilled plate, overlapping in a circle.
- Whisk lemon juice, olive oil and Dijon mustard into dressing.
- Drizzle dressing lightly over beef.
- Top with rocket, parmesan shavings and capers.
- Finish with sea salt flakes, cracked pepper and truffle oil.
- Serve immediately — very cold.
🍗 Vitello Tonnato
Cuisine: Asian | Category: Cold Appetizer | Difficulty: Easy | Prep Time: 25 minutes | Portion Size: 160g | Yield: 1kg
Chef's Note: High protein, low calorie, vibrant colors — this dish photographs beautifully and appeals to health-conscious diners looking for something beyond Middle Eastern cuisine.
Ingredients
- Poached chicken breast, shredded — 300g
- Purple cabbage, thinly sliced — 150g
- Carrot, julienned — 100g
- Cucumber, julienned — 100g
- Spring onion, sliced — 35g
- Fresh coriander — 20g
- Sesame seeds, toasted — 15g
- Rice vinegar — 30ml
- Sesame oil — 20ml
- Low-sodium soy sauce — 20ml
- Fresh ginger, grated — 5g
- Honey — 10g
- Lime juice — 20ml
Steps
- Poach chicken breast in seasoned water, cool and shred finely.
- Whisk rice vinegar, sesame oil, soy sauce, ginger, honey and lime juice into dressing.
- Toss cabbage, carrot, cucumber and spring onion together.
- Add shredded chicken and mix well.
- Pour dressing over salad and toss to coat.
- Garnish with toasted sesame seeds and fresh coriander. Serve chilled.
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