View of the restaurant from the inside. Photo provided by the restaurant Mademoiselle.
A fresh breeze is blowing through central Beirut with the opening of Mademoiselle, a new restaurant with French and Mediterranean influences. Located in Downtown Beirut alongside well-known spots like Gavi, Kampai, and Cocteau, the venue is the latest project from Henry Farah and his partners. Their goal: to offer a refined yet unpretentious dining experience.
Spanning 400 square meters — half indoors, half on a terrace — Mademoiselle combines spaciousness with intimacy. The outdoor terrace seats up to 90 guests, while the indoor dining area accommodates 75. “This location is exceptional,” said Farah, founder of Kamp Catering and now CEO of Capital Catering SAL, the company behind the project. “It has a large terrace, it's well situated, and on a street people love. You can’t go wrong here.”
The 150-square-meter kitchen focuses on French cuisine with Mediterranean touches. The average check is around $50. The restaurant features a $26 salad bar, a $20 weekend breakfast buffet, and an à la carte brunch menu. “We wanted something fresh, generous, but accessible,” Farah said, highlighting the wide selection of cheeses, pastries and deli items. Specialty coffee drinks include options with lavender, nuts and chocolate.
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In the coming weeks, an adjoining terrace will welcome Mlle, a coffee and sandwich counter offering high-quality grab-and-go options, including Japanese-imported matcha. “It will be a natural extension of Mademoiselle — faster and more convenient, but with the same quality,” Farah said.
Mademoiselle runs on a team of 85 employees working in three shifts, offering service daily from 9 a.m. to midnight, and until 1 a.m. on livelier nights.
The total investment in the project is $1.5 million, fully funded by Capital Catering shareholders Souhail Nassar, Houssam Tannoukhi, Kamil Atallah, and Farah. “It’s a different structure from Kamp Catering, but the concept is ours. There’s no majority shareholder — it’s a collaborative project,” Farah said.
Balancing innovation and continuity is central to his strategy. “We’ve opened many restaurants in recent months. Now, we’ll also take breaks to recharge and find new inspiration,” he added.
Farah holds a master’s in business management from the American University of Technology. He founded Kamp Catering in 2009 to develop contemporary culinary brands. The first, Kampai, launched in 2011. Since then, the group has created brands like Ai, Gavi, Ni and KP under a holding company. “We have a core team of 11 collaborators who support each launch and then train the teams on-site,” he said.
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