
Transatlantic can accommodate 250 people, including 150 on the terrace.
Michel Saidah and Camille Chahwan have been working and investing together for 30 years. “We were friends from school, we got married at the same time, our children are the same age, and we do everything together,” said Camille Chahwan.
Their professional partnership began in 1994 with the establishment of Habana in Jounieh, right up to their latest restaurant concept, Transatlantic. “We’ve discovered the world through our different brands, notably with Pacifico. Now it’s time to take the Atlantic route,” said Saidah.
“We’ve evolved over the years, and today we’re opening places that appeal first and foremost to us and our friends, with good food, softer music and a more elegant concept,” Saidah added.
That’s when Transatlantic came into being, in Marc Abi Haila’s cluster of restaurants in Naccashe, offering a space close enough to the capital to maintain regular customers but in another region to attract a new clientele.
The venue comprises many different areas and offers different atmospheres.
The indoor area stretches 230 m2: The “lounge” is a few low tables apart, the “lobby” is filled with high tables giving the impression of a hotel amid economic prosperity, and an indoor bar is installed.
The 300 m2 terrace is the highlight of the show. Surrounded by trees, it makes one feel cut off from the world. In all, the place can accommodate 250 people, 150 of them on the terrace.
“We take reservations, but keep a dozen or so seats at the bar for those who come spontaneously,” said the owners.
Journey to America
The menu was developed by Chahwan, in partnership with Sally Hurst, a US chef passionate about South American food. “Needs have changed, so the menu has too. We have a selection of healthy dishes, with few fried things, and above all, everything is to share,” he said.
The duo made the original choices, such as quinoa croquettes with mango chutney, fried squid and meat dishes seasoned with typical South American spices. “We offer different tastes that people aren’t necessarily used to eating. That always surprises them!”
Ingredients are local but the business partners “only deviate from this rule if the products are not of good quality. But we work with companies we know well. Most of our herbs, for example, come from Michel Saidah’s garden.”
The two friends invested around $1 million in this project and leased the space for nine years. The lease was negotiated at a “good price.” The layout took seven months to complete, with decorative objects from all over the world, such as lamps from Argentina and coconut-fiber canvases from India, bought in France.
“We expect to see a return on our investment within three years,” said Saidah, who is in charge of the bar, decoration and concept development.
They own 75 percent of the restaurant and have included, for the first time, Sébastien Soubra, former manager of Pacifico, who takes care of the restaurant’s organization and accounting at Transatlantic. “He’s been working with us for 20 years, so it was natural for him to become a partner in this business,” said Chahwan.
Three silent investors helped with the funds at high interest rates. “This allowed us to bypass the banks,” said Saidah.
After 30 years in business, the two men want to enjoy their new journey, without worrying about the destination.
This article was originally published in L'Orient-Le Jour. Translated by Joelle El Khoury.