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Israeli shekel

Abu Tor

Private Event-Epices & Delices - A Seasonal, Timeless Gastronomic Journey 

Flavors, aromas and colors filled my childhood in Tunisia and Paris. My culinary heritage began before I was born, as all of Tunisia visited my great-grandmother's restaurant. Experiences in Israel and in Boston led me to the Le Cordon Bleu cooking school in Paris. In March 2006, I returned to Israel to invite the country to taste my secret ingredient, love- love of people, ingredients, atmosphere and aesthetics. I admire the power of nature and love to travel. My specialties in the kitchen are homemade, oak smoked salmon; amuse bouches and aperitifs like gazpacho in cucumber rounds; rack of lamb; and for dessert, La Charlotte au Chocolate!
Typical menu but not a must

Houmous  with  carrots and  cumin

Tunisian  fricasses with  smoked  tuna

Zucchini salad   with  pine  nuts and  mint

green  taboule with dried  cranberries and  caramelized  pecans

Green salad  with  silan  vinaigrette

Maklouba  with  chicken

Strips  of  entrecote with  sumac  and  caramelized  onions on  moroccan  bread


Desserts:fruit platter

Individual  kadaif with mousseline cream  and  nuts

Chocolate phyllo triangles

Breads

Wines  and  Light  drinks

Wine

Starters

Dessert 

French

Pets in the house

Private Event -Mahane Yehuda exclusive food toor

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Ringgit Malasio

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Chinese Yuan

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Indian rupee

Romanian leu

British Pound

Canadian dollar

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Hong Kong dollar

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Spanish

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Traditional Chinese

English

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Italian

Private Event-Epices & Delices - A Seasonal, Timeless Gastronomic Journey

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