Trianon, originally Greek and also in the city center, has been expanding over the years. Trianon was established by two Greeks, Andrea Drikos and George Pericles, in 1935 in Ramleh Station.

It was originally a patisserie and chocolatier, as well as a café where people could enjoy a piece of cake with their tea. The place was a pleasure to be in, whether because of its location occupying three streets, Saad Zagholoul Street and Safia Zaghloul Street and the street overlooking the Eastern Harbor, or because of its beautifully designed interior with wood paneling and art deco women painted on the panels by an Italian painter. The cakes and chocolate remained the supreme delight.

With the death of the owners, Trianon was eventually sold in 1970 and in 1975 to Egyptian partners: the families of el Hadari, George Louka and Samir Boulos. The business expanded and extensive renovations were undertaken in the Trianon shop in Ramleh Station.

It continued to sell its signature chocolates and pastries, but also opened a five-star restaurant and coffee shop, and soon branches were opening all over Alexandria.

Today there is the Grand Trianon, Le Salon Restaurant, Coffee Shop Trianon, Trianon Sporting Club, Trianon Pharos Club, and branches in San Stefano, Rushdy, Kafr Abdou, and as far as Bianchi in Agamy. Trianon also does catering and offers Italian, French, Oriental and Chinese cuisine.

Fatta is one of Egypt’s most popular dishes. It is traditionally eaten on Moslem and Coptic feasts, as well as occasions for celebration. On ordinary days it is cooked with veal, but on the Big Eid, or Greater Bairam, it is usually eaten with lamb, to honor the sacrifice of Abraham as it appears in the Koran.

Egyptians don’t usually eat it with yoghurt, but perhaps under the influence of the Shawam, who make their fatta with yoghurt, Egyptian fatta is now served with yoghurt on the side. In the following recipe it is added to the dish.

Fatta Trianon

6 cups rice
3 cups water
3 cups milk
5 onions, chopped
3 tbsp butter
2 kg veal, cubed
Salt and pepper to taste
Mastic crystals and cardamom pods to taste
Beef broth, enough to cover veal
4 loaves pita bread, cubed
1 tbsp butter
6 tubs yoghurt
Salt and pepper to taste
2 garlic cloves, mashed
250 g pine nuts, toasted
1 garlic bulb, peeled and chopped
2 tbsp butter
2 tbsp vinegar

- Bring water and milk to the boil add rice and bring to the boil again.
Lower heat to simmer until rice is fully cooked and set aside.
- Sauté onions in first quantity of butter until golden.
- Add veal, salt, pepper, mastic crystals, and cardamom pods to the pot and sauté for a few minutes then add broth to cover.
- Simmer veal for 1 hour over low heat or until veal is very tender. Ensure there remains some sauce by adding more broth if necessary.
- Add bread and second quantity of butter to a sauté pan and toss bread until golden and crispy.
- In a bowl, whisk yoghurt with salt, pepper and garlic. Set aside.
- Toss pine nuts in third quantity of butter until a light golden colour.
- Sauté second quantity of garlic with third quantity of butter until golden. Add vinegar then cover and set aside.
- Spoon half the rice in a serving dish and layer with half the veal and half the bread. Repeat.
- Spoon sauce over layered ingredients and top with sautéed garlic with vinegar.
- Spread yoghurt mixture over fatta and garnish with pine nuts.