Balila chestnut hummus

With the recent arrival of Antoine Guibouret at the helm of Balila, the Lebanese restaurant in theHôtel Longemalle is writing new chapters in its history. We were delighted to return for another tasting session. And it’s under the supervision of chef Hussein Hadid that the farandole of mezzes and grills scatters across the tables at mealtime. While fattoush salad and tabbouleh play their refreshing role to perfection, and rakakats, soudjouks and snacked halloumis round off the meal, it’s impossible to feast without hummus on the side. Even though my epicurean convictions lead me to order a traditional hummus, I let myself be guided by the novelty and dipped my spoon into an autumnal version with chestnuts, pickles and sautéed chanterelles, roasted hazelnuts and a few kebette onions. A real treat!