SIAL Paris brought together more than 7,000 exhibitors from 127 countries

SIAL Paris brought together more than 7,000 exhibitors from 127 countries

SIAL Paris’s figures were close to those of 2018 — 265,000 professionals, of whom 85 percent came from overseas.

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Tasting Lebanese heritage at SIAL Paris

Tasting Lebanese heritage at SIAL Paris

With 7,000 exhibitors and 400,000 exhibited products, this year’s edition of SIAL Paris (October 15-19, 2022) was an innovation-centric edition, reminding industry players that they are all active participants in the change that is underway and the importance of environmental, ethical, digital and demographic challenges facing the planet. It also addressed the challenges of food security, changes in consumption habits and the importance of scouting out new talent, as well as nurturing the “young shoots” who are eager to actively contribute to tomorrow’s ecosystem. This year, SIAL, the world’s biggest biannual trade fair, attracted over 310,000 visitors importers and distributors from Europe, the Middle East, Africa and Asia. Lebanese products featured high on the menu, with the participation of a selection of suppliers considered to be at the forefront of some of theindustry.

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La vie en rose: Paris’ perfect performance

La vie en rose: Paris’ perfect performance

Paris is the most visited city in the world, with strong appeal to international visitors. Indeed, the French capital benefits from various source markets and a well-diversified client mix, allowing the market to perform well throughout the year, as Maria Coll, senior associate, and Sophie Perret, senior director of HVS, explain.

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MONIN CUP returns to KSA

MONIN CUP returns to KSA

Bidfood KSA and Georges MONIN SAS France will be hosting the second edition of the Saudi Monin Cup, an international competition for professional beverage specialists.

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Soulful food and a squeeze of “Dirty Lemon” with Ruba Khoury

Soulful food and a squeeze of “Dirty Lemon” with Ruba Khoury

Palestinian native turned Paris-trained chef Ruba Khoury combines her refined technical skills with the rustic essence of her ancestral palate to create an elevated form of Middle Eastern soul food that she serves at Dirty Lemon Bar. Here, she tells us how she blends her unique style with her Palestinian heritage in ever dish.

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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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