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.”