World-Renowned Paris Tearoom "Angelina" Coming to Beirut!

Believe it or not, I was no gourmand or epicure five years ago, when I was a student residing in Paris. Pity, isn't it? I didn't discover Ladurée, Le Nôtre, or Pierre Hermé until practically the last month of my stay, and I sure wouldn't have heard of Angelina had it not been for a friend who insisted on making the trek from Rive Gauche to the premier arrondissement merely for a cup of hot chocolate. 

I was baffled. My whole life, I'd only been familiar with Nestlé and Carnation's powder form--you know, the stuff that comes in individual packets and sometimes includes microscopic marshmallows. "Simply add water," the instructions read. It was a highlight of my Southern Californian mild winters. I'd never known any other form. 

So imagine my baffled expression as my friend described Angelina's hot chocolate as though it were sweet liquid gold. I'd humor her and tag along, but internally I entertained no expectations.

How uncultured I proved to be, as the hot drink was in fact a premium slab of luxurious chocolate melted into a silky affair. Try to evoke the taste of the best chocolate you've ever sunk your teeth into. Now picture it in the molten state: rich, creamy, and akin to condensed milk in viscosity. 

Yup. Precisely that thick.

The incredible "chocolat chaud" at Angelina (

You're probably furious at me for having borne such images in your head merely to remind you how deprived your existence has been heretofore. Paris is a long shot--you can't simply hop on a plane to pursue pricey pampering on a whim. 

Fret not--I'm not that evil.

Angelina is moving in to downtown Beirut, exactly where Rélais Foch used to be. For added navigation, it's a stone's throw from Aishti, Paul, Grand Café, and Max Mara. 

When justement it'll start melting chocolate is beyond my scope, but as soon as I know, I'll clue you in. 

In the meantime, get excited. You have every reason to be.

Oh, and did I mention Angelina's unrivaled Mont Blanc dessert fashioned from crème de marrons (sweetened chestnut purée) and ethereally soft meringue? Okay, okay. I'll go now. Bye!

The famous Mont Blanc (photo courtesy of

Abdul Malek Street


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