Quietly tucked away in the posh Sursock /St. Nicolas neighborhood in Ashrafieh, Gou is a gem of gourmet “know-how”. Originally opened as an “epicerie fine” in 2006, Gou moved in 2009 to its current location and re-invented itself as a gourmet bistro restaurant which serves the same internationally sourced products they stock. Cute and stylish, the place looks like a modern colorful take on the classic Mediterranean café.
Gou is a great all-in-one concept: restaurant, tea house, patisserie and gourmet food shop; it, thankfully, manages to do all of that well and with flair. Covered wall to wall with some of the world’s finest food products, Gou has a menu to match its international outlook and finesse. On their lovely green terrace, you can spend a great week-end brunch in the sun or hide away comfortably indoors for a rainy afternoon tea, with scones and all.
Gou is open daily for brunch, lunch and dinner and offers a seasonally changing menu of food inspired from around the world. The menu is based on the finest food products sourced internationally many of which are available for sale in Gou’s in-store boutique. Gou’s boutique displays the largest collection of world tea in Lebanon which can especially be enjoyed with Gou’s own signature patisseries.
When Beirut.com visited Gou in October 2011:
“Designed as a travel log, Gou’s large menu is a culinary world tour, with dishes inspired by some very exotic destinations. From Kyoto to Corfu, here you find an ample selection of starters, quiches, salads, sandwiches, mains and desserts, some of which can also be ordered in “discovery” or half-portions, allowing the guest to try many small dishes. The wine selection, although sparse, is well selected and has a good range of appellations and prices. The wise dinner would do well to anticipate a serious foray into the desserts menu here.
For starters, the “Aleppo” fattouch is an original take on the Syrian-Lebanese classic. With minutely cut vegetables and carefully handled purslane, layered and served as a mille-feuille, this salad’s attention to detail and freshness are exceptional.
On grilled ciabatta bread, the “Madras” curried chicken sandwich, served with a green apple and raisin salad, is a fun and crisp sandwich, very well suited for a quick lunch or a late night bite. The chicken could use a little marination but the granny-smith slices and curried mayo make up for it, and add a nice zest to the bite.
More feast than dish, the generous “Marrakesh” tajeen is a sweet and sour chicken stew of chicken breast, veggies, crunchy roasted almonds and dates, the whole bathed in a spicy stock, with great hints of cumin and turmeric. Served in a real tajeen dish, with a raisin couscous and extra sauce, this dish is beautifully presented and a fine take on north-African cuisine. It is, however, more suited for those who enjoy their food spicy.
As pleasant as the savory dishes were, at Gou, the desserts steal the show. The Mont-Blanc, a chestnut and cream mount, is packed full of nut puree and as smooth as its name suggests. They also carry the true German Black Forest cake, made with dark chocolate, proper black cherries and quirsh. The macaroons are gooey, densely flavored and just crispy enough on the outside.
Given the large tea selection, not to mention the thick and ultra-rich dark hot chocolate, dinners will find it difficult to pull themselves away from the table. Given the gentle elegance and the creative skills of the place, we see no reason why anyone should ever try to.”
