A touch of Provencal charm with chef Rita Yazbek

A touch of Provencal charm with chef Rita Yazbek

Chef Rita Yazbek’s culinary journey in the world of hospitality and gastronomy is nothing short of inspiring. Having worked alongside renowned chefs like Adrien Trouilloud and Alain Ducasse, she played an instrumental role in the success of SUD Restobar, which she co-founded. Yazbek is now embarking on an exciting culinary adventure with her new project Cezanne in Dbayeh, just outside Beirut. We find out more about the venue that exudes Provencal charm.


What inspired you to launch Cezanne?

I wanted to harness my culinary talent and prowess within Lebanon rather than pursue it in France. This vision led to the creation of Cezanne, a unique establishment that seamlessly combines a restaurant and guesthouse, boasting four inviting guestrooms nestled around a serene pool.
Our inspiration for Cezanne draws heavily from the picturesque landscapes of the French Provence. As a passionate admirer of Provence, I couldn’t help but notice the striking similarities it shares with the beauty of Lebanon. This connection fueled my aspiration to craft a destination infused with its own distinct character.

What can guests look forward to at Cezanne?

Cezanne is located inside a splendid 200-year-old heritage building in Dbayeh, just outside Beirut. I launched this exquisite establishment to address a long-standing gap in the area, to create a refined fine-dining destination complemented by a tranquil pool and elegantly appointed rooms.
What differentiates Cezanne is its originality. It boasts four beautifully designed guest rooms, a lovely pool and a charming terrace with olive trees. This blend of historic charm and modern comfort creates a unique and inviting ambience that is destined to captivate guests. Cezanne embodies the spirit of the French Province and is a haven for those who seek a great ambience and a fine-dining experience.
Guests can enjoy our restaurant and access the pool without having to reserve a room in our guesthouse.

What inspired the choice of dishes?

Our menu draws its inspiration from the picturesque landscapes of the South of France and the rich tapestry of Mediterranean cuisine. Each dish is meticulously crafted to evoke the flavors and traditions of French and Middle Eastern regions. Cezanne’s menu offers a culinary journey that captures the essence of the sun-kissed Mediterranean shores and the rustic charm of Provence.

What do you enjoy most about working with your family and what skills does each person bring to the table?

I oversee the operations and kitchen at Cezanne, while my brother manages the marketing aspect of our business. Together, we have collaborated seamlessly to bring our unique concept to life. With his visionary expertise, my brother transformed the 200-year-old house into a charming guesthouse. In the kitchen, I curated a menu that captures the essence of the Provencal cuisine.
Our collaboration is a harmonious partnership that ensures our guests enjoy a truly experiential dining and hospitality experience. It’s the perfect synergy of his creative vision and my culinary passion that sets the stage for memorable moments at Cezanne.




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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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