Guest Tables- “Table d’Hôte” and Community Tables: Authentic, Familial Cuisine that Nourishes the Soul
In a fast-paced world centered around urbanism and the hustle culture, Guesthouses Lebanon offers a much-needed reprieve from the business of everyday life. Under this project, Le Passeport Culinaire introduced the concept of guest table experiences, allowing guests to connect to a new culture, land, and people. Here’s the story of two tables, each in a corner of Lebanon, and the secret behind their success today.
But first, what is a guest table and its subcategories, “Table d’Hôte” and community tables?
A guest table, found in homes across Lebanon, offers homemade meals to their guests. Guest tables are divided into two sub-categories: “Table d’Hôte” and community tables. The “Table d’Hôte” is a cherished space where families or neighbors open their doors to serve homemade meals to guests, be they tourists or locals. It's a place where hosts and cooks become friends, bonding over traditional dishes prepared with love and shared stories passed down through generations.
On the other hand, a community table mirrors the intimacy of a “Table d’Hôte” but on a larger scale. These spaces are created to foster communal dining experiences, bringing together individuals seeking authentic, rural immersion, and allowing visitors to engage with the women cooperatives/associations cooking the meals. They serve as meeting points where guests connect with local culture, traditions, and the land's bounty through shared meals prepared by local home cooks.
Our first success story hails from a place far far away in the Akkar Governorate, kilometers and kilometers away from the honks and lights of the city.
Meet Hana -literally meaning “joy”, an embodiment of grandmotherly love residing in Andeqt, a community preserved and steeped in humility and tradition. Her “Table d’Hôte”, called Saj el Hana, is a haven for those seeking heartfelt connections through food. When we spoke to Hana over the phone to ask her about her table, she insisted we come visit her and eat with her. Along with her husband, they lovingly prepare meals, showcasing their warmth and genuine care for guests through local produce and traditional flavors. Their innate drive to host and nurture others has led them to create a space where up to 100 guests can savor Andeqt’s authentic cuisine. For Hana, the joy of sharing transcends sustenance; it's a testament to the power of human connection.
On another little patch of paradise, Elissa Zeidane, the visionary behind the community table known as Little Reed, shares what drives her and the secret behind her table’s success. An idea that first came to light in 2018, Little Reed was born from a desire to educate future generations about Lebanese heritage while creating a nexus for individuals seeking an authentic rural experience. Situated in El Qsaibe, Little Reed beckons guests to connect with Lebanese culture through the culinary expertise of the village's ladies, who craft meals for up to 400 people. This initiative promotes rural, eco, and agrotourism and serves as a conduit for individuals to deeply engage with Lebanon's land, culture, and traditions. Little Reed owes its success to a passionate team dedicated to delivering healthy food and authenticity, as well as its guests' appreciation and support.
And if you need a little more motivation to visit tables like Saj el Hana and Little Reed, take it from Mrs. Zeidane herself: “Whenever you feel the need to reconnect to your roots, visit your grandfather's house at the village and spend time the same way we used to do when we were children; visiting the farm, meeting the animals, hiking around in the pine forest, buying mouneh products prepared by village artisans, eating homemade food prepared with love... then Little Reed is the right place for you to visit and feel at home.” This is the experience guest tables promise. To book your very own, please visit www.guesthouseslebanon.com and www.tastinglebanon.com
This article is part of a joint project between the Trade and Investment Facilitation (TIF) activity, funded by the United States Agency for International Development (USAID), and Le Passeport Culinaire to strengthen guesthouses and guest tables in Lebanon and enhance their competitiveness.
The content of this article is the sole responsibility of Le Passeport Culinaire S.A.R.L. and does not necessarily reflect the views of USAID and the United States Government.