Youssef Akiki and Davy Tissot’s culinary collaboration for a cause

Youssef Akiki and Davy Tissot’s culinary collaboration for a cause

On September 16, 2023, renowned chefs Youssef Akiki and Davy Tissot collaborated on a fundraising culinary event at brût in Hrajel, Lebanon. The event was a celebration of Lebanese cuisine and a testament to the country’s culinary prowess, with all proceeds dedicated to acquiring equipment for a Lebanese culinary school.

Akiki, who owns the La Liste-nominated restaurant brût,, and Tissot, a Michelin-starred chef, collaborated on a menu, harmonizing their unique culinary styles and perspectives. This blend of innovation and tradition eloquently mirrored their profound reverence for food and unwavering pursuit of excellence.

The event served as a platform for mutual learning among the chefs, who seized the opportunity to exchange insights with the guests. Akiki is celebrated for his creative and experimental culinary approach, while Tissot is renowned for his technical precision. Their combined skills resulted in a genuinely exceptional and memorable dining experience. The collaboration testified to the Lebanese culinary scene’s dynamism and vitality and celebrated of the power of food in bring people together, fostering creativity and innovation.

With guests praising the food, the wine pairings and the overall atmosphere, an amount of money was raised for the Lebanese culinary school, which will help to support the next generation of Lebanese chefs.

A menu of savory delights

The menu for the fundraising event included:

  • Smoked eel cream, beet and “Kaviari” caviar Osciètre served with Champagne Chartogne Taillet Sainte Anne
  • Langoustine quenelle, roasted porcini mushrooms, head emulsion served with Hautes-Côtes de Beaune 2018 Emmanuel Rouget wine
  • Saffron-infused red mullet fillet confit, sweet pepper and black garlic cream served with Château Musar Blanc 2011 white wine
  • Lebanese goat kebbeh nayeh (raw) with Lebanese spices, arak sorbet served with Bourgogne Passetoutgrain 2017 Gerard Mugneret wine
  • Wagyu beef fillet MB7, glazed celery and sautéed chanterelle mushrooms, meat jus served with Château Marsyas 2009 wine
  • Green apple tatin-style roulade with caramel and geranium sorbet served with homemade geranium liqueur

Commenting on the menu, Akiki said: “I am influenced by nature, and I tend to plate my dishes in nature-inspired handmade pottery and ceramic plates. I always try to showcase the ingredients without too many additions. Simple yet complicated defines the menu. All the plates were selectively chosen for each dish, making each meal memorable for the eye as well as for the palate.”

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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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