On Friday, October 16th, Bailliage members and friends gathered at Mayrig for a memorable evening celebrating Armenian cuisine and the pleasure of sharing a fine table.

For the occasion, Aline Kamakian, founder of Mayrig, had prepared a special menu highlighting the richness of Armenian culinary heritage. Rooted in family recipes and traditions passed down through generations, the dishes offered a journey through flavours that tell a story of memory, identity and belonging.

From the Halabi roti bites served with Mayrig’s special muhammara* to the refreshing Armenian salad and traditional itch [Ed: Armenian bulgur wheat salad, side dish, or mezze spread], the opening dishes set the tone for a dinner centred on authenticity and generosity.

The evening reflected the spirit of the Chaîne: an appreciation of culinary traditions, warm fellowship and lively conversation around the table.

Our sincere thanks to Aline and the entire Mayrig team for their hospitality and for sharing their passion for Armenian cuisine with us.

Yasmin Anid Al Hayderi
Conseiller Gastronomique

* Muhammara or mhammara is a dip made of walnuts, red bell peppers, pomegranate molasses and breadcrumbs originating in the city of Aleppo, Syria, and also found in Western Armenian cuisine.

Aline Kamkian
A distinguished Lebanese Armenian restaurateur and entrepreneur, Aline Kamakian is a passionate advocate for Armenian culinary heritage. Through her work, she has transformed treasured family recipes into a living celebration of culture, memory and hospitality.

In 2003, she founded Mayrig in Beiruit’s Gemmayzeh district. Meaning “mother” in Armenian, Mayrig plays tribute to the generations of women who preserved their culinary traditions through home cooking and shared family tables. Its cuisine honours authentic flavours, carefully handed down recipes and the generosity of Armenian hospitality.

Aline’s vision extends beyond the restaurant. Through international ventures, culinary publications and food initiatives, she has helped introduce Armenian gastronomy to a wider audience while remaining deeply connected to her roots in Lebanon.

Following the Beirut port explosion in 2020, she also contributed to community relief efforts, including preparation of meals for people affected by the disaster - an expression of her belief in the power of food to bring people together.

For the Chaîne des Rôtisseurs, Aline Kamakian embodies the enduring relationship between gastronomy and cultural identity. Her work reminds us that fine cuisine is not only a matter of technique but also of heritage, generosity and the stories shared around the table.