Having lived 18 years in France, more precisely in Bordeaux, Alfred started to cook for himself and discovered a whole new universe with a variety of flavors and tastes. The southwest region being a magnet of French gastronomy, the Sunday market has become an essential ritual and each culinary event a pretext for discovery.
Becoming a father added to the pleasure of cooking the imperative of eating well. Architect for 15 years, he discovered in the kitchen many similarities with his profession, with one big difference, that cooking offered a new satisfaction: the immediate pleasure and the joy of sharing.
Over the years, Alfred has developed a cuisine inspired by the region, to which has been added the richness of Lebanese cuisine.
Back in Lebanon in 2018, Alfred founded Maison Alfred, which is the expression of his passion. He has created a range of unique condiments, which go perfectly with any dish. They are made from fresh ingredients, with no additives or preservatives. Their use is only limited by the inspiration that the pleasure of cooking offers. They are used hot, cold, marinade, in dips, on a sandwich, in cooking pasta or rice, on fish, meat, or as a salad dressing.