WHAT’S NEW |
CULINARY MAESTROS UNITE FOR A CHARITABLE FEAST
On September 16, 2023, the culinary world witnessed a remarkable collaboration between two renowned chefs, Youssef Akiki and Davy Tissot, who joined forces for a noble cause at the esteemed brût restaurant in Hrajel, Lebanon. This exceptional event not only celebrated the richness of Lebanese cuisine but also raised funds with a purpose – to equip a Lebanese culinary school for aspiring chefs.
Akiki, whose restaurant brût recently received a prestigious La Liste nomination, and Tissot, a Michelin-starred culinary virtuoso, crafted a menu that eloquently showcased their individual culinary artistry and philosophies.
Their dishes, a harmonious blend of innovation and tradition, paid homage to their deep reverence for gastronomy and their unwavering commitment to culinary excellence.
Beyond the tantalizing food, this event served as a platform for the two culinary maestros to share knowledge and insights with their guests.
Akiki’s reputation for inventive and experimental cuisine seamlessly complemented Tissot’s famed technical precision. Together, they conjured an unforgettable dining experience that will linger in the memories of all who attended.
The collaboration between Akiki and Tissot stands as a testament to the dynamic and thriving Lebanese culinary landscape. It also underscores the unifying power of food, fostering creativity and innovation among diverse talents.
The event garnered resounding acclaim from guests who praised the gastronomic delights, expert wine pairings, and the overall ambiance. An impressive sum of funds, undisclosed here, was raised for the Lebanese culinary school, nurturing the aspirations of the next generation of Lebanese culinary talents.
The carefully curated menu for this charitable soirée featured:
- Smoked Eel Cream, Beet, and “Kaviari” Caviar with Osciètre Champagne.
- Langoustine Quenelle with Roasted Porcini Mushrooms and Hautes-Côtes de Beaune wine.
- Saffron-infused Red Mullet Fillet Confit with Château Musar Blanc wine.
- Lebanese Goat Kebbeh Nayeh (raw) with Arak Sorbet and Bourgogne Passetoutgrain wine.
- Wagyu Beef Fillet MB7 with Glazed Celery, Sautéed Chanterelle Mushrooms, and Château Marsyas wine.
- Green Apple Tatin-style Roulade with Caramel and Geranium Sorbet, served with Homemade Geranium Liqueur
This event was more than a celebration of Lebanese cuisine; it was a testament to the prowess of culinary expertise and the spirit of philanthropy. Above all, it showcased the unwavering resilience and creativity of the Lebanese people.
WE WERE THERE
