ZAPP BRASSERIE ©
p | 781.383.1704
ALL RIGHTS RESERVED
{By reservation only}
ZAPP BRASSERIE WILL NOW BE
Hours of operations
Lunch
Tuesday thru Sunday
Dinner
7 days a week starting 5 pm
Food served from 5pm until 9 pm Bar until 1 am.
Friday - Saturday Food served until midnight
For centuries, Brasseries the world over have provided patrons with entertaiment that draws on all walks of life. In these gathering places of art, politics, fashion and everyday events, Brasserie-goers partake in a unique convergence of eclectic culture and traditional cuisine. The Parisian-inspired Brasserie Zapp continues the trend with classic fare and the age-old pastime of dining, relaxing, and conversing in a vibrant atmosphere, filling your senses with memorable dishes and elegant wines. Brasserie Zapp is available for private gatherings. It's full of south shore inspiration -- perfect for events from 20-50. Large bar, wide screen TV and fireplace. Antiques and eclectic memorabillia add to the atmosphere.
Proprietor : Gerd Ordelheide Executive Chef and General Manager : Rachid Kourda For all Events Enquirers and Bookings Please contact Rachid Kourda at 781.383.1704 Extension : 106 Red Lion Inn 1704 ZAPP BRASSERIE 71 S Main St, Cohasset, MA 02025 P| 781 . 383 . 1704 F| 781.383.1704 E| hello@zappbrasserie.comRachid Kourda was born in Tunis, the capital city of Tunisia. Many will agree that Tunisia is the heart of the Mediterranean and it’s dining delight. Being of professional status, his father a Diplomat, and his mother General Manager of Home Bank, they were able to dine in the finest restaurants. Both with discriminating taste, they enjoyed nightly choices of gourmet and entertainment. This gave Kourda exposure to fine dining at a very young age. In Nov.1986, Mr. Slim Kourda (Father) had an offer at the Embassy of Tunisia in Lyon, France, the gastronomic capital of France. In Jan.1987, Rachid Kourda registered in the art culinary school of Helene Boucher, located in Lyon. At the Helene Boucher school, he attended 3 years of Art Cooking, Management, Marketing, and Restaurant Technique. With great enthusiasm, Kourda embarked upon his creative and passionate mission by traveling just to study world-wide cuisine. In these travels, he visited Switzerland, Belgium, Spain and Italy. In the summer of 1991, his family returned to Tunisia. This did not stop Kourda. His passion drove him to further studies at the Enterprise Food Service University located in Tunisia. During this time, he worked for many luxury hotels using and growing his culinary and hospitality skills . Upon finishing his studies at the university, he decided to make his debut in the United States. Arriving in Lax on Oct 27 1997, he realized that the food industry had no limits! There were fifty states of new and different cuisine! What a country! He decided to adventure across the states and discover America's best dishes. From Los Angeles CA , Miami FL , Boston MA, Chicago IL and Philadelphia PA, he worked as Sous-chef at Harvard Gardens MA to Executive Chef at panino Gourmet, Cafe Toscano Fusion in Massapequa, Anima Bistro in Brooklyn, Nissen 2 inWoodbury, NY . Kourda’s insight and creativity was and is limitless. He creates specials instantly and says: " I can taste my specials with just my imagination . . .". He believes that there is no limit nor law in the cooking industry. Kourda wants to share this wonderful world of food with all who want to share the passion. While a fully active chef and restauranteur advisor, Kourda also works to create a cooking network program. His passion is to bring the heart of cooking art, to you and all, while continuing to bring easy access of the culinary business to the hospitality industry.
www.rachidkourda.com
My son got married at the Red Lion Inn and we chose to have the rehearsal dinner in the main dining room, Brasserie Zapp. A couple of months ago my wife and I met with Chef Rashid personally and went over our options based on what we wanted for the wedding party and what we wanted to afford. I came away from the meeting feeling that everything would be great and within our budget. But when the night came I was literally blown away. First we were a little delayed at the rehearsal but the Chef wasn't fazed and was nothing but gracious and constantly telling me not to worry and made me feel extremely comfortable easing my stress being the father of the groom and knowing that this night had to go well. The presentation of the dining room was set up beautifully and there was a private bar right there just for our party of 45. The waitstaff couldn't have been more attentative and even the rambunctiousness of 5 young ones didn't faze them. The presentation of the food was surpassed only by how delicious each course was from the chioce of 3 salads served on the marble place setting to a choice of three entrees and 3 desserts, none of which had to be preordered and my guests could choose what they felt like at that moment. Having been in the business for over 20 years when I was younger, I know how much can go wrong with a large party and all it takes to make everything go right and I couldn't have been more pleased as the night came off wonderfully without a hitch. The quality of everything from the apetizer platters, to the cocktails and house wines to the incredibly delicious food, I couldn't have been more happy because I only have one son and will only host one rehearsal dinner and Chef Rashid and his incredibly professional staff made this night the "once in a lifetime" event no one will ever forget. Every one of my guests came up to my wife and I and not only thanked us but went on about how wonderful everything was and I can only pass that thanks on and let the owner of Brasserie Zapp and the Red Lion Inn (who personally dropped in to see that everything was going well) know how much it was appreciated. Thanks Again.Doug
I have been there to eat several times now and every time the food is amazing. I am always impressed with the presentation. The ambiance is cozy, especially with the fireplaces which is where we sat near. I had the grilled chicken with olives, which was delicious. The green beans and roasted potatoes were cooked perfect and had a lot of flavor. The chef also stopped by our table to talk to us. It was a nice touch since you don't see that often. I definitely recommend this restaurant.
Every dish was outstanding. Great service, the chef visited, was extremely cordial, we discussed dishes, presentation, ambiance.
The restaurant is gorgeous, toasty / homey blasting fireplace.
The food was beyond expectations. Order the variety appetizer platter. Beyond any and every other high-end restaurant.
If you are in the area, hungry and hunger for an intimate superb economical HIGH-END dining experience this is the place to stop.
PS.................. The desserts are worth the calories,.
Richard M. Newton, MA
Absolutely amazing place. Rashid the head chef couldn't have possibly been more personable and accommodating. I would recommend Zapp to all. Have the sashimi as it is second to none. Thank you Rashid! From your Boston boat crew.
Once again we were treated to a delicious meal - with excellent service in a comfortable, intimate setting. Chef Rachid Kourda loves to cook and it shows! I had the Asian steak and it was delicious. We were pleasantly surprised when Mr. Kourda visited our table to make sure that we were enjoying our meal. Can't wait to visit again! Pauline A.
