A dinner for the senses with award-winning chef Frédéric Jaunault at Eddé Sands

A dinner for the senses with award-winning chef Frédéric Jaunault at Eddé Sands

Frédéric Jaunault, founder of the Academy of Fruits and Vegetables in France and “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category), has had an interesting journey. Having previously worked in the United States and in Bermuda, as well as at the iconic Ledoyen, the Plaza Athenee, Bernard Loiseau and Le Normandie in Deauville, he decided to specialize in vegetables, finding balance between tradition and modernity, technicity and pleasure. Here, Jaunault tells us about his upcoming charity gala dinner by Mon Liban d’Azur, which is set to take at Eddé Sands, Byblos -Lebanon, on May 28, 2022.

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It’s all about kibbeh with Marc Naaman

It’s all about kibbeh with Marc Naaman

Marc Naaman, managing partner of KB Food, is set on introducing kibbeh to the French community and the world. Here, he tells us all about Kébi, an exciting concept inspired by a recipe he concocted with the help of Karim Haidar, a renowned chef. 

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Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu

Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu

Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.

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The Paris connection: Lebanese concepts in the French capital

The Paris connection: Lebanese concepts in the French capital

The economic crisis in Lebanon has forced many Lebanese restaurateurs to chase new opportunities for their brands abroad, away from soaring inflation rates and political instability. Nagi Morkos, founding and managing partner at Hodema consulting services, tells us more about the Lebanese concepts that have made their way to the French capital.

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Salon du Chocolat: a triumphant 26th edition

Salon du Chocolat: a triumphant 26th edition

Salon du Chocolat, the world’s largest event dedicated to chocolate, which was organized this year in record time, attracted 60,000 visitors.

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Saudi Arabia’s love story with French cheeses

Saudi Arabia’s love story with French cheeses

French cheese is also gaining popularity in the wider GCC: Kuwait has seen imports up nine percent in 2020, and the UAE imported 15,710 tons.

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France is seeking multiple opportunities in the hospitality sector in the UAE and the Middle East

France is seeking multiple opportunities in the hospitality sector in the UAE and the Middle East

The UAE’s strong economic diversification and its hub position in the Middle East lend itself to being one of the most favorable countries for the hospitality sector.

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Finding a winning design formula for a Lebanese QSR

Finding a winning design formula for a Lebanese QSR

Transposing an idea into a realistic, tangible concept that holds true and flows seamlessly, choosing the right architecture firm becomes central. Antoine Tabet Associates showed themselves more than capable of executing a project that would meet these and other specific criteria

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