The story started on 16 February 1976. In Achrafieh, the idea of the Lebanese brasserie was launched for the primary time. BouBouffe opened as the realm’s earliest restaurant, setting a benchmark for high quality and freshness from day one.
On the coronary heart of the journey is proprietor Michel Aramouni. His philosophy has at all times formed the expertise. He constructed BouBouffe on a easy rule: by no means permit your self to offer a mediocre efficiency, it doesn’t matter what the circumstances are. That precept continues to information the kitchen, the service, and the ambiance.
From the beginning, Lebanese flavors had been paired with worldwide influences. The title BouBouffe, impressed by the French phrase for meals, echoed Achrafieh’s lengthy standing cultural ties to France.
A restaurant constructed round group
In its early years, the menu centered on consolation and familiarity. Shawarma, manakeesh, and steak with hand reduce fries drew loyal friends. Step by step, the providing expanded. Breakfast, lunch, and dinner turned a part of on a regular basis life.
Selfmade every day dishes and charcoal grilled shawarma quickly turned signatures. Because of this, BouBouffe earned its place as a neighborhood establishment.
In the course of the Lebanese Civil Conflict, the brasserie turned greater than a eating area. It become a gathering level. Folks gathered there for heat, dialog, and reassurance. In some ways, BouBouffe mirrored the resilience of Beirut itself.
Wanting ahead
Immediately, Boubouffe Brasserie strikes into its subsequent chapter with the identical values intact. High quality stays uncompromised. Hospitality stays real. Finally, this milestone marks fifty years of shared reminiscences. Extra importantly, it displays a legacy constructed on function, individuals, and fervour for meals.
