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