A pedigree like Chef El Hajj is utterly difficult to locate. With a 12 year experience developed around the Intercontinental, the imfamous Red Sea Riviera Phoenicia, the majestic Beirut Phoenicia, the Rotana Bourjoman of Dubai and amongs all, the Vendome.
His first solo venture, Mourjan, was the opening of the Roauche Arjaan by Rotana, where he offers dishes of finely selected international and oriental cuisine.
Chef El Hajj says that, his time at the Vendome left an impression on him that will last a lifetime, inspiring and pushing him to revolutionize his art to the next level, which gained him a Michelin star. It was there where he honed his skills as a pastry chef, inspiring him to continue sharing his sumptuous desserts in his restaurant.
Mourjan’s menu features a blend of only the freshest ingredients, coupled with an imaginative edge only seen in the finest dining establishments in Paris. The Caprice du Chef menu features the speciaties of the day courses. being one of the most difficult menus to execute. The fresh ingredients are laid out, awaiting the flight of fancy that will inspire the chef to create a truly unique dining experience of flavored art.
Lets not forget to mention that also available is a buffet styled Brunch featuring fine dining, international cuisine, fresh seafood and, a brief selection of breakfast. American inspired dishes of American bites, Entrecote and Biryani which, was mastered while in India for six months of experimenting. In addition all of the restaurant’s baked goods baked in the restaurants bakery.
It comes to no surprise that Chef El Hajj is continueing to win numerous awards, amongts which six are tiered wedding cakes won annually. He will take part in the ‘Hoerca’ competition in BIEL. With all the sumptuous dishes to offer and, with all the awards he has won it’s eminent that El Hajj determines to indulge in his dishes alone. Be sure to keep a look out for Mourjan’s upcoming Asperge and Champignon promotions that will feature new delicacies using asparagus and mushrooms.
