Chef Joe Rizk explains the culinary vision behind Le 43 Catering
For the chef, precision and knowledge must coexist with emotion and a touch of surprise, and from there the style of Le 43 is born.
Le 43 wasn't born from a defined culinary vision. It was the path along which that vision evolved, matured, and found its identity in the restaurant industry. His training taught him to respect the ingredients, master the techniques, and value traditions, but he never wanted to stop there: he wants people to remember the experience long after the event.
In essence, this is how Le 43 reflects the chef's style: there must be precision and knowledge, but also emotion and a touch of surprise. The balance between these elements has shaped the restaurant's identity.
According to the chef, it's difficult to define what distinguishes Le 43 from other catering companies, because the difference is something others must recognize. If it had to be summarized in one sentence, he would say that Le 43 refuses to settle for what it already knows. Evolution is part of its culture: its standards are constantly challenged, and what has been done is reviewed to perfect it and make it more memorable.
Every menu begins with understanding the event: the occasion, the guests, the setting, the culture, and the pace of the experience. Sophistication should never come at the expense of enjoyment. The menu can be refined and technically precise, but it must feel natural to the diner, and the balance lies in knowing when to impress and when to be understated.
Regarding presentation in the Instagram era, the chef agrees that it matters, but warns that if a dish receives more likes than compliments at the table, there's a problem. For him, the dish should make you take out your phone and forget about Instagram as soon as you taste it.
Regarding the future of catering in Lebanon, the chef believes the sector is becoming more sophisticated: less excess and more experience, identity, and attention to detail. For Le 43, he aspires to be more than just a name mentioned when organizing an event. He wants it to become a custom and a culture in its own right: a distinctive way of welcoming guests, presenting food, and creating experiences with character. He summarizes his ambition this way: that people don't say, "We're booking Le 43," but rather, "Of course, it's Le 43."