Destination airport: Nada Aad’s latest venture, Nuage bistro

Destination airport: Nada Aad’s latest venture, Nuage bistro

Nada Aaad woman restaurateur owner of Nuage Bistro and Mon Maki a Moi

Nada Aad believes that opportunities should be created, something she has proved with her latest F&B project Nuage bistro, situated in Rafic Hariri International Airport, Lebanon. Here, the concept creator and managing partner of Mon Maki a Moi tells us more about the venture and what it adds to the travel experience.

What can you tell us about your newly launched concept Nuage bistro?

Nuage bistro enjoys a prime location at the airport, between the VIP lounges, where guests can enjoy the best view of the runway. In addition, there’s a huge giraffe with its head above the clouds, providing a colorful and fun experience to all the travelers leaving Beirut. Clients can indulge in exceptional dining experiences at any time, as round-the-clock service is provided. We are committed to offering a diverse and extensive menu. Thus, we cater to a wide range of tastes and preferences. Furthermore, our restaurant embraces the demand for flexibility and accessibility.

Aside from our commitment to service and menu variety, Nuage bistro prides itself on creating an inviting ambience. The combination of attentive service, a wide-ranging menu and a welcoming atmosphere ensures that every visit to Nuage bistro is memorable.

How did it all start?

I have been contemplating the idea of launching an all-day dining concept for quite some time. I was thrilled when the perfect opportunity presented itself at the airport. Without hesitation, I seized the chance to turn this vision into reality.

My goal was to create a space where clients could savor a quality cup of coffee and indulge in delectables, no matter the hour.

The decision to embark on this venture at the airport was strategic. The bustling nature of such locations resides in the constant flow of travelers. They all seek a welcoming spot to enjoy a comforting meal or coffee. The prospect of becoming a culinary haven for both frequent flyers and locals alike motivated me to act swiftly.

In essence, the concept blends my aspiration for an all-day dining experience with the unique dynamics of an airport setting. It’s a testament to my dedication to providing a warm, inviting space not confined by traditional dining hours. I’m excited about the journey ahead and the opportunity to create a culinary experience in a space that never sleeps.

How have the customers responded to Nuage bistro and are you planning to take it beyond the airport?

Nuage bistro takes pride in offering a diverse and satisfying culinary experience that caters to the varied tastes of our customers. Our menu is carefully curated to provide a delightful array of options throughout the day.

Beginning with the crispness of freshly baked croissants and the richness of omelets. Our breakfast offerings set the tone for a flavorful start to the day. Transitioning to lunch, customers can enjoy a selection of salads, sandwiches, sushi, and pasta. Our menu extends to include a variety of hot dishes, ensuring there is something to tantalize every palate.

At Nuage bistro , we understand that culinary preferences are diverse, Thus we seek to meet the unique tastes of each customer. Whether one craves the simplicity of a well-prepared sandwich or the sophistication of sushi, our menu suits all.

Furthermore, we plan to take the Nuage bistro experience beyond the airport. Thus, ensuring that our exceptional menu and commitment to satisfying tastes will be accessible to a broader audience.

As the owner of Mon Maki a Moi, what can you tell us about the restaurant trends for 2023?

The current culinary trend revolves around the fusion of diverse flavors in dishes. Thus, creating an immersive and enjoyable dining experience that people increasingly appreciate. It’s worth noting that, at Nuage, we actively embrace this trend. However, I would like to highlight that our sushi menu, is intentionally curated to offer a distinctive selection.

It’s important to clarify that not all items from the Mon Maki a Moi collection are available at Nuage bistro. Instead, we have crafted a unique dining experience centered around the live bar. Our skilled chefs expertly prepare a variety of offerings. This includes the freshness of sashimi, the vibrant array of salads and a tempting selection of appetizers. In addition to, the star attractions—the meticulously crafted Mon Maki items.

Our approach is to provide a focused and exceptional sushi experience. The menu intentionally showcases the highest quality and most delectable sushi options.

Are you considering franchising?

Certainly, and our foray has commenced in Egypt. It is a testament to our steadfast commitment to brand expansion. While acknowledging the inherent complexity of the market, we recognize its substantial potential in motivating our strategic entry and investment. The challenging landscape serves as an opportunity for growth. Therefore, we are dedicated to navigating and capitalizing on the vast possibilities it holds for our brand.

Do you have any upcoming expansion plans? 

We are focused on expanding our presence in Egypt. We’ve already initiated efforts in this market, reflecting our commitment to growth. The decision to continue expansion in Egypt is driven by our confidence in the market’s opportunities. Additionally, we have set our sights on Saudi market. KSA is a strategic target for us; therefore, we are actively planning and strategizing for our entry. Our interest in KSA is based on the potential for our brand to thrive in this dynamic landscape. We are diligently working on our expansion strategy to ensure success.




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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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