Pouloche: When French Poulet Meets Brioche in Hazmieh, Exceptional Creations Are Cooked!

Pouloche: When Poulet Meets Brioche in The Heart Of Hazmieh, Exceptional Creations Are Created!
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بولوش: عندما يلتقي الدجاج الفرنسي بالبريوش في قلب الحازمية، يتم طبخ إبداعات استثنائية!.
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Pouloche:
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Interviews with Anthony Rahayel

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I arrived to a new place, it drew my smile when I saw the pictures on Instagram. Then, I arrived here, and I started to look at the place from outside, and I felt this place. Before we taste and tell you what they do, let’s have a tour inside. Hello, I am Jihad Kfoury.

We are today in Hazmiyeh. We opened 4 months ago a poulash. Many people don’t know what a poulash is. It is a chicken poulash and a brioche. We made it a poulash. The concept is French. We make roasted chicken, but in French or Zerbe de Provence.

In the rotisserie which you will see later. My wife makes everything French brioche. We have brioche with chocolate, sugar, cedar, cinnamon roll, olives, and thyme. We want to put the Lebanese touch. We do it with thyme and labneh. Of course, the olive oil is Lebanese and the salt is used from Anfeh.

This is our concept. We also make focaccia and Japanese milk bread. Everything you eat here is made here. Nothing comes from outside. Of course, we can’t make chocolate, but we make mayonnaise and pesto. We mix everything from Zerbe de Provence. Everything you eat here is made here, as you can see.

We opened 4 months ago. We never worked in a restaurant. I had a company that made a call center. A call center for France. I have been in Lebanon for 10 years. My wife is French. We came here to live in Lebanon. I left during the war.

I love Lebanon and I came back to my country. During the crisis and after the explosion, we lost many things. We decided to leave. My wife told me that she doesn’t know me and that she wants to come back to France. We left and came back 4 months later.

After 4 months, I told her to come back to Lebanon. We came back to Lebanon. I told her that I miss the French chicken that we eat on Sundays. Everyone eats it on Sundays in France. The chicken is from Zerbe de Provence. She told me that she wants to open a chicken place.

During the COVID, she started to make brioche. She opened an Instagram page and started to sell brioche at home. She told me that she wants to open a restaurant and make brioche and chicken. She told me that she is interested in chicken. I told her that I don’t know anything about chicken.

I went to France to do a few internships at a few rotisseries. She did a perfection here at a few bakeries. A person from France came for 2 days to teach us a few things. We started on the first day. We looked at each other to see what we are doing here.

Thank God, people loved our food. You can come here to have breakfast, lunch, and dinner. We open every day from Tuesday to Sunday. We close at 2 p.m. We open every day from 10 a.m. to 9 p.m. to serve the brioche until 9 p.m. We have 4 tables outside.

If someone wants to have dinner, lunch, and breakfast, he can come and sit here. Of course, we do take-away and delivery for all Beirut. My name is Joy. We have been in Lebanon for 10 years. I came to Lebanon because I met my husband, Gihad. We met in Paris.

I had never lived elsewhere than in France. We decided to go to Lebanon. I told him I would give him a maximum of 2 years. In the end, it’s been 10 years. We are still here for the people, for the environment, for the climate, for everything this country can offer us.

Thanks to Lebanon, we were able to open Pouloche. I don’t know if we could have started this adventure elsewhere than in Lebanon. I wanted to find these smells that we don’t have here. We have roasted chicken in Lebanon, but we don’t have the smell of herbs.

When we are in Paris on the markets, we can smell the chicken, the roasted skin, the herbs from Provence, etc. That’s what I wanted to bring here. A little bit of France in Lebanon to show my country of adoption the flavors that I have always known and that I missed being here.

There is something important in our country that is important to us. Because we are a French restaurant, all the producers are Lebanese. We can’t do chocolate, but absolutely everything else is Lebanese. There is zaatar, chicken, herbs, olives, wines that we sell at home, olive oil, salt that we use.

Absolutely everything comes from Lebanese artisans that we select. We try to make sure that we don’t find local artisans in supermarkets who are quite small and we want to highlight their work. Japanese bread. A particularity is that it is based on Tangzhong. Tangzhong is a preparation of flour and water that is

Brought back to 65 degrees and left to rest for 15 hours before integrating it into the dough. Tangzhong allows you to have a bread that stays longer, because it is a natural preservative, and to have something very, very soft. It’s like you’re crawling in a cloud. For small sandwiches, it’s great.

Focaccia takes 6 hours. The time to knead the dough, there is a lot of rest, and what we call stretch and fold, it means that we stretch the dough and we fold it on itself, we stretch it, we fold it, which gives a very alveolated crumb, with all these little

Holes that we love. So it’s already been resting for three and a half hours. We’re going to stretch it a little bit with the great dough. And now we’re going to start stretching it. And then we’ll garnish it with our zata, fresh rosemary and toasted sesame seeds.

I cut it, I garnish it, and I’ll show you if I cut it, and if I crushed it, how it opens up, how busy it is, how calm and busy it is, and how much time it took. It smells like the chocolate used in it.

Let’s start with the brioche and chocolate, and they have a lot of other things. Oh my God. This is unbelievable. You know, a lot of people in Lebanon, if it was bread, if it was brioche, a lot of things. But here, I felt the place from the moment I got here.

If it was the brioche, if it was the dough, if it was the chocolate, if it was the oven, the smell that led me to it, and is showing us and giving us the feeling of France. If it was the Japanese bread that I’m waiting to taste, everything is done right.

You feel that there is a very essential ingredient, which is love, time, and passion. And it comes with some ingredients from the top. It melts under the teeth like butter. But, with determination. I come from Tripoli to eat such things. What makes a chicken tasty?

Of course, tasty chicken, not tasty chicken, dry chicken, not dry chicken. What is the detail and work, and how much time do you put to make a top chicken? We marinate the chicken 24 hours in advance. This marination that we do makes the chicken not dry.

Now, there is something else, and an important secret, which is the machine. This machine comes from France. It has, not aluminum. Aluminum dries. This machine has a refreshing stone, and brass. This is polished so that the chicken does not dry out. How many chickens do you make per day?

Or do you have a minimum, when you sell them, you tell the customers to come tomorrow? No, I have maximum per day. Because I can’t put it again and again, because I do marination. So I try, I estimate, that there will be orders per day.

So come early, or follow yourself, and order on the phone, because this is how they go. Now, we are trying to keep it for the evening. After 8 or 8.30 pm, there are no more days. On Sunday, it is not possible to order. Because we have a lot of orders on Sunday.

So whoever wants to come on Sunday, should call us and order before 11 pm, because people are coming and we are saying sorry, and there will be a lot of chickens that are a bit dry. So this is the story, we should tie them so that they don’t

Open, so that they don’t freeze. Yes, because if they open, while they are being grilled, they fall. I see that all the chickens have the same weight. Yes. 1.5 kg of chickens. Where should we start? First, we have to remove the sauce so that it doesn’t burn.

So that this doesn’t burn a bit. We have to remove everything so that the chicken doesn’t turn black. We take this small one. We put it under the table. We make a hole. Then we bring and cover the legs. Here. I will remember you.

I thought that your job is easy, but it turns out to be a lot of work. The last thing we know is the name of the place. Farrouj Anthony. I don’t know how to open it. We take it to the bottom. We cut this. I tie it from the bottom to the top.

100% Like this. Paprika for the color and for a bit of taste, of course. Of course. We are looking at the oven as he is telling us. It is special. It is not like the Lebanese oven which is made of aluminum. It is very rough. We have the metal behind it.

We have the reflection of the heat on all sides. Even if I am standing in front of it and I am not throwing it to the outside, it is melting inside. It is melting a bit with softness, tenderness, and passion. I am imagining how it is crunchy on the outside and crispy

On the inside. The skin. We will taste it in a bit. We always tell people that for food safety reasons, the cooked food should be at the bottom and the cooked food should be at the top so that it does not drip on the cooked food.

If there is vegetables, the vegetables should be at the top and not at the bottom. I mean, food safety. I feel that they are cooked. Do you immediately take them out? No. Here, we don’t work like this. We work on the heat. Usually, they say in France and outside Lebanon,

That a chicken is cooked at a temperature of 75 degrees. Here in Lebanon, I know people who don’t like to see a bit of blood or a bit of fat. So we don’t remove it before it is cooked. It is cooked at 80 degrees. There is nothing about the look and the experience.

No. You put this and make sure that it is cooked. From the breast and the thighs as well. We do the same for all chickens. What can I say? Let’s see. Now, we make sure that it is cooked. It should be cooked. The bone inside. It is also cooked.

Now, we put the cooked food. When people see it, they put a sauce in a bag. But this is a sauce. This bag is made so that the sauce doesn’t fall. It keeps the chicken hot for an hour. We got it from inside. We got it from France. We didn’t get

It from Lebanon. In the French way, you take a bag and put it at home. You heat it again in the bag. It is written here. You put it in the oven at 100 degrees. You put the bag in the oven for 10 minutes.

After 10 minutes, the chicken takes all the stability and everything as it was. 4 pieces. Each person can eat as much as he wants. We finished from here. We opened from below. The smell is amazing. The sauce that was here. It is white at the end and it looks shiny and beautiful.

It is super juicy. The smell is unbelievably beautiful. Very refreshing. Herbal. The smell of the village. Walking under the trees. It started to get hot. I feel like eating it all together. You can eat it here or on the small tables that are outside for now. They don’t have seating especially in winter.

But people stand in line to take it in the bag and take it home. I am thinking that from here, from Meten, from there, from Lamatayel, I will bring it here. It is worth it. Please put it in the oven. We share the family enjoyment. Let’s go.

The time of truth has arrived now. There is no butter or additives. There is a well-cooked chicken. It is well cooked and relaxed. The potato is at the bottom. The sauce is on them. The smell of herbs is amazing. If the potato is this tasty.

It is cooked from the outside to the inside. It is very soft. It is like a puree. Then all these herbs. All the herbs that sit on the finger. The great smell. Good. Wow. I am dancing to eat the chicken again.

I am thinking if I should use a fork or knife or if I should take it with my hand and start biting it. Did you see how beautiful is the chicken? How beautiful is its color? How shiny it is from the inside. Wow. It is so juicy.

I can’t taste it. I will do it again. Here. Look. I don’t think I need a knife. I can hold it in my hand. The skin is from the outside. The chicken is super super super soft. Super soft. It doesn’t need garlic.

It doesn’t need the sauce that we put on the chicken and you eat it and smell it for a kilometer. It doesn’t need it. You should taste the chicken. Not with what comes from the outside. Here and here. It doesn’t need extra garlic. They don’t have garlic sauce and bravo.

The sauce of the machine was put together and washed properly. It was soaked properly. Definitely one of the best chicken I’ve had in Lebanon. All the way. One of the most delicious chickens I’ve eaten in Lebanon. By far. I can’t eat chicken because people put a lot of garlic.

Here, they made a special recipe. What’s special about it is that only the garlic was soaked. If you ate it, you won’t feel it. Here, if I took the drumstick. My kids like to do this. Look at the color. It’s outstanding. I will hit them so that they keep their shape. 3 Sandwiches

We have 3 sandwiches. One is called Poulash. We make it with this bread. It’s made with romarin frais, sesame, and salt from Anfeh. We put garlic in it. It’s not Lebanese garlic. It’s roasted garlic in the oven. It doesn’t have a strong taste. It’s much softer. It’s with chicken and tomato.

It’s seasoned with lemon and olive oil. Olive oil and salt. We put chili as well. The second sandwich is the club sandwich. It’s made with Japanese milk bread. Everything you eat here is made here. In this sandwich, we put homemade mayonnaise. Salad, tomato, chicken, cabbage, emmental, pickles, and eggs.

People love our club because it has a special flavor. The third sandwich is made with focaccia. It’s not made with chicken. It’s a bit Italian. Focaccia is made here as well. We put Italian mortadella in it. You can’t find mortadella in supermarkets. Mortadella is very high-end. Manchego, sometimes on truffles, sometimes not.

We also make rocca and pesto. Tomatoes, Capron, we brought them from Bickfaya. We made pickles here in the place. We will make focaccia with thyme. I washed my hands very well. It’s like snow. How long does it take? 6 hours. We dip our hands in it.

I will do this, you do that. This is the best moment. Thyme with a lot of sesame and green thyme. Yes, let’s go. It should be soaked. It should be soaked, it should be mixed. The thyme should enter between them. It is pure thyme. For hours, it is well fermented. It smells amazing.

It is amazing. What is focaccia? It is a mixture of olive oil, dough, yeast, or sourdough depending. It puffs and puffs. The air inside it becomes like cotton, like a pillow. The feeling is nice. It is like a fur. I am not playing with it. I am cutting it one by one.

What do you think? Empty and long. As I told you, there is a lot of love, time, and care. It is very nice how you and your wife are welcoming these people. Some people help them but there are no employees welcoming people. This is a very nice thing.

They left all their lives and put it in the service of people. They are doing an amazing job. I just want to pick a thing that I didn’t like or a mistake in a place. Whether it is the decor, the glasses, the roof, the machine, the work, the smell in the place. Perfect.

Do you make the mayonnaise in-house? Yes, we make the mayonnaise in-house. Of course. This is very important. For the sandwich club, we don’t put industrial mayonnaise. The most important thing is to be in-house. Everything you eat here is in-house. You all know that mayonnaise has eggs. We all know. We all know. Exactly.

What does mayonnaise have? We put eggs, vinegar, mustard, lemon, pepper, oil, and salt. That’s it. That’s it. There are no preservatives or preservatives. It is very natural. It is made on a daily basis to eat mayonnaise. It is clean and unbelievable. We change it maximum every 4 days.

Honestly, we are doing it every day because we are not in a hurry. This is how easy mayonnaise is. Wow. The taste is unbelievable. I will tell you why. The taste is natural and I didn’t feel it before. Mayonnaise should be creamier and more white. Here, there is a nice cream.

Enjoyable cream. It is sour and amazing. You don’t feel the oil. I didn’t feel the egg. The pepper is very nice. Wow. Oh my God. I am impressed. Really. What a sandwich. Ready, ready, ready. I am ready to show you this great sandwich. Club sandwich. One of my favorites.

It is made with fresh bread here. It is very soft. I sat a bit on the grill and drank a bit of butter to be toasted but it is still very soft. Chicken, turkey, cheese, mayonnaise, homemade. The vegetables fall apart. It doesn’t fall apart except in the middle. Oh my God.

I was worried about 3 breads. Look, they are gone. Look, they are gone. The ingredients are great. They are put together in a very nice way. From top to bottom. The top layer is different from the bottom. When it enters the palate, the tongue, it fills the mouth.

The teeth, you eat them from here and here and you don’t feel that something fills more than the other. There is a bit of milk that gives tomato, a bit of sourness and saltiness that gives mayonnaise. The cheese is the best ever ingredients.

It is cut to a small extent so that it cuts in a very nice way. The turkey doesn’t fill under the teeth. Also, it is very light. A bit of green on purpose. Look how much love is put inside it. Definitely. Definitely. Definitely. One of the best crepe sandwich in Lebanon.

Of course, of course, of course. Let’s try. This is more delicious than that. Wow. Do you see the bread on top? I told them that it would be a lot, but in a brioche, it disappears. A bit of sweetness disappears and then, gone. Super soft. The butter at the bottom is amazing.

But of course, the sauce that they make with it is more delicious. A bit of chicken because their chicken is very soft. They don’t need cream to melt. What the hell. Amazing sandwiches. What a success. What a place. Very happy and enjoying it. I’ll be back soon. Very soon.

Thank you very much, Anthony, for coming to see us. We were very happy in these 2 years that we spent together and we cooked together and everything. This is our house, this is our family. Whoever wants to come and see us, welcome. We are in Hazmiyeh in Martakla square.

Our phone number is 71171793. You can also find us on Instagram, poulash.lb. We also deliver to all Beirut and the great Beirut. As I told you, we go to Mteileb. Welcome.