The cuisine Men are given menus with the prices listed on them, while women receive menus with just the fare but not the cost. Simone says she has received only positive reactions to that outdated ritual. One can order a complete meal or a la carte. The aperitifs are drinks with anise. Kemia, an Arabic word for “hors d’oeuvres” (NIS 29), comprises 12 items including black olives, mini stuffed grape leaves, pesto and herring.Every day there are three or four soups. Country bread from Teller Bakery is served with oil. There are six to eight plats du jour choices (NIS 99), including boeuf bourguignon, coq au vin, couscous and two or three kinds of fish.Homemade trou Normand (sorbet to cleanse the palate) is available in apple, strawberry, pear or lemon flavors, each with a special liqueur. There are six different desserts such as tarts, chocolate mousse and baklava.The wine comes from Chemla, a boutique winery.Most popular dish on the menu Couscous and bouillabaisse (French fish stew)Favorite item on the menu FishWhat do you like best about your work? “As chef, I like to create new dishes. And even if I use a classical recipe, I will change something. I also like the contact with the people; it’s very special. It’s always a pleasure to talk with them and get to know them,” says Simone.What is your biggest accomplishment? “When people tell me that the eating experience was very emotional, that it excited them.”What is the best part of the job? “To do what I want to do.”Who cooks at home? “Me and my daughters.”What are your plans for the future? “In the mornings now I teach, and according to orders, I do catering. Because I want to do more catering and less for the restaurant, this summer I am going to Lyon to the Paul Bocuse Culinary Institute.”Moise is located at Derech Hebron 49. Reservations are recommended (054-546-2851). The restaurant is open Sunday through Thursday from 6:30 p.m. to the last customer; Fridays are available for groups by reservation; on Saturday evenings in the winter, Moise is open one hour after Shabbat ends until the last customer.
Four's a charm
Simone and Moise Zemour’s latest venture, the meat restaurant Moise, offers something a little different.
The cuisine Men are given menus with the prices listed on them, while women receive menus with just the fare but not the cost. Simone says she has received only positive reactions to that outdated ritual. One can order a complete meal or a la carte. The aperitifs are drinks with anise. Kemia, an Arabic word for “hors d’oeuvres” (NIS 29), comprises 12 items including black olives, mini stuffed grape leaves, pesto and herring.Every day there are three or four soups. Country bread from Teller Bakery is served with oil. There are six to eight plats du jour choices (NIS 99), including boeuf bourguignon, coq au vin, couscous and two or three kinds of fish.Homemade trou Normand (sorbet to cleanse the palate) is available in apple, strawberry, pear or lemon flavors, each with a special liqueur. There are six different desserts such as tarts, chocolate mousse and baklava.The wine comes from Chemla, a boutique winery.Most popular dish on the menu Couscous and bouillabaisse (French fish stew)Favorite item on the menu FishWhat do you like best about your work? “As chef, I like to create new dishes. And even if I use a classical recipe, I will change something. I also like the contact with the people; it’s very special. It’s always a pleasure to talk with them and get to know them,” says Simone.What is your biggest accomplishment? “When people tell me that the eating experience was very emotional, that it excited them.”What is the best part of the job? “To do what I want to do.”Who cooks at home? “Me and my daughters.”What are your plans for the future? “In the mornings now I teach, and according to orders, I do catering. Because I want to do more catering and less for the restaurant, this summer I am going to Lyon to the Paul Bocuse Culinary Institute.”Moise is located at Derech Hebron 49. Reservations are recommended (054-546-2851). The restaurant is open Sunday through Thursday from 6:30 p.m. to the last customer; Fridays are available for groups by reservation; on Saturday evenings in the winter, Moise is open one hour after Shabbat ends until the last customer.