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  • THURSDAY 08 NOVEMBER
  • FRIDAY 09 NOVEMBER
  • SATURDAY 10 NOVEMBER
03:00 PM - 04:00 PMChefs' TheaterFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores the origin of butter and how to make your own
Stand I10 - I12
03:00 PM - 10:00 PMTable SettingCheck out the magical Christmas table display prepared by well-known designers
Stand F3-F4
03:15 PM - 04:15 PMMasterclassesMarie Sebaaly, conceptual and designer chef of Polaver, prepares shrimp terrine with avocado
Stand I2
04:15 PM - 05:15 PMChefs' TheaterFranck Page, executive chef of Phoenicia Hotel Beirut, prepares duck breast with passion fruit and cardamom sauce
Stand I10 - I12
04:30 PM - 05:00 PMMasterclassesFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores the origin of butter and how to make your own
Stand I2
05:15 PM - 06:15 PMMasterclassesKhalissa Benchouala, Algerian cook and Cookpad contributor, prepares mahjouba (savory pastries) and chbah essafra (dessert)
Stand I2
05:30 PM - 09:30 PMOther EventsTaste the best Pumpkin Soup & hendbeh and Calamari Potato Kebbe with Chef Sleiman Khawand highlighting the Lebanese extra virgin olive oil
Strengthening and enhancing quality olive oil chain in Lebanon - Olio Del Libano III
Stand I29
05:30 PM - 06:30 PMChefs' TheaterStephane Loison, corporate chef of Boubess Group, prepares foie gras with pumpkin chutney
Stand I10 - I12
06:30 PM - 07:30 PMMasterclassesJamil Maalouf, executive sous chef of Le Royal Hotel Beirut, prepares butter lettuce cream, tuna black pearl and caramelized eggplant
Stand I2
06:45 PM - 07:45 PMChefs' TheaterHussein Hadid, owner of Hussein Hadid Catering, prepares seared baby squab with red beet risotto
Stand I10 - I12
07:45 PM - 08:45 PMMasterclassesWassim Sousan and Ali Atet, chefs and members of Phoenicia Culinary Institute, prepare salmon
Stand I2
07:55 PM - 08:55 PMChefs' TheaterNicolas Herbault, executive chef of Le Gray Hotel Beirut, prepares farm chicken breast filled with foie gras and winter vegetables
Stand I10 - I12
09:00 PM - 09:45 PMMasterclassesFadi LeSidon, instructor at Sagesse University and expert consultant in protocol & etiquette, banquet and events, explores wine etiquette
Stand I2
09:10 PM - 09:55 PMChefs' TheaterFrederic Kulczak, executive chef of Movenpick Hotel Beirut, prepares mushrooms, asparagus pie, persimmon coulis with mixed spices, salad with micro leaves and a walnut dressing
Stand I10 - I12
09:10 PM - 09:55 PMChefs' TheaterFrederic Kulczak, Executive chef Movenpick Hotel Beirut
Mushrooms, Asparagus Pie Persimmon coulis with spices mix, salad with micro leaves, and walnut dressing
Stand I14 - I16
03:00 PM - 04:00 PMChefs' TheaterApostolos Dimou, executive chef of Four Seasons Hotel Beirut, prepares mackerel escabeche
Stand I10 - I12
03:00 PM - 04:00 PMChefs' TheaterApostolos Dimou, Executive chef Four Seasons Hotel Beirut
Mackerel Escabeche
Stand I14 - I16
03:15 PM - 04:15 PMMasterclassesCamille Wehbe, executive chef and food product manager at Fulcrum, prepares morel chicken with three peppercorns sauce served with fresh asparagus and freekeh risotto
Stand I2
04:00 PM - 06:00 PMOther EventsTaste the best Lentil soup and Loubye b zeit tapenade with Chef Sleiman Khawand highlighting the Lebanese extra virgin olive oil
Strengthening and enhancing quality olive oil chain in Lebanon - Olio Del Libano III
Stand I29
04:15 PM - 05:15 PMChefs' TheaterWael Lazkani, executive chef and owner of Jai, prepares green prawn curry
Stand I10 - I12
04:30 PM - 05:30 PMMasterclassesMaman Chocolat, Owner of Maman Chocolat Home Bakery , cooking challenge with Kenwood
Stand I2
05:30 PM - 06:30 PMChefs' TheaterYoussef Akiki, executive chef of Burgundy Beirut & managing partner of OH! Bakehouse, prepares chestnut velouté with wild mushrooms
Stand I14 - I16
05:30 PM - 06:30 PMChefs' TheaterYoussef Akiki, Executive Chef of Burgundy Beirut & Managing Partner of OH! Bakehouse
Wild Lebanon (Chesnut veloute with wild mushrooms)
Stand I14 - I16
05:45 PM - 06:15 PMMasterclassesFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores flavoring butter with salted ingredients
Stand I2
06:00 PM - 07:00 PMLibrairie GourmandeGet your copy of Manger Juste signed by Sabine Mazloum
Stand G1
06:30 PM - 07:30 PMMasterclassesSleiman Khawand, owner of Atelier Chef Sleiman, prepares Frico fried goat's cheese and lamb gouda masala
Stand I2
06:45 PM - 07:45 PMChefs' TheaterSamaan Hilal, managing partner of Brainsteam, prepares haraa esbao, avocado habra and eggplant stuffed with kafta
Stand I14 - I16
07:45 PM - 08:45 PMMasterclassesLamia Salhab, owner of Desir Noir Atelier des Gourmets, prepares healthy quesadillas
Stand I2
07:55 PM - 08:55 PMChefs' TheaterCynthia Bitar, executive chef and owner of Nazira Catering, prepares chicken breast stuffed with apple crumble and apple cider, inspired by the cedars of Lebanon
Stand I14 - I16
08:00 PM - 10:00 PMOther EventsTaste the best Mjaddara and Fasoulya b zeit prepared by Chef Sleiman Khawand highlighting the Lebanese extra virgin olive oil
Strengthening and enhancing quality olive oil chain in Lebanon - Olio Del Libano III
Stand I29
09:00 PM - 09:45 PMMasterclassesAnthony V. Andonian, winner of Lebanese Bartenders Competition HORECA 2018, prepares Sangria
Stand I2
09:10 PM - 09:55 PMChefs' TheaterFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores flavoring butter with salted ingredients
Stand I14 - I16
03:00 PM - 04:00 PMChefs' TheaterFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores flavoring butter with sweet ingredients
Stand I14 - I16
03:15 PM - 04:15 PMMasterclassesHussein Abdelsater, executive chef on Future TV, prepares orzo freekeh salad with zaatar, grilled chicken and shredded shanklish
Stand I2
04:15 PM - 05:15 PMChefs' TheaterKamil Bouloot, corporate executive chef of Ghia Holding and head of Culinary Art at USJ, prepares lamb noisette, vine leaves and caramelized sweet potato served wuth a green peas truffle oil sauce
Stand I14 - I16
04:30 PM - 05:00 PMMasterclassesFrancois Robin, Meilleur Ouvrier de France and dairy specialist, explores flavoring butter with sweet ingredients
Stand I2
05:15 PM - 06:15 PMMasterclassesBrahms Chouity (Daddy Foody), Georges Dakkak (owner of Le Georges Art of Catering) and Youssef Fares (owner of Olive trade), prepare chicken breast confit in Zejd olive oil with sauteed wild mushrooms, potato foam and a basil tapenade
Stand I2
05:30 PM - 09:30 PMOther EventsTaste the best eggplantb with debes el remmen focacia bread, zuchini soup, and chicken mousakhan prepared by Chef Sleiman Khawand highlighting the Lebanese extra virgin olive oil
Strengthening and enhancing quality olive oil chain in Lebanon - Olio Del Libano III
Stand I29
05:30 PM - 06:30 PMChefs' TheaterSouheil Ghazal, executive chef of Le Royal Hotel Beirut, prepares beef Wellington
Stand I14 - I16
06:30 PM - 07:30 PMMasterclassesLea Makhoul, senior clinical dietician and branch manager of HealthBox diet and nutrition center, prepares oat and dried fruit squares
Stand I2
06:45 PM - 07:45 PMChefs' TheaterMaroun Chedid, managing partner of Maroun Chedid sarl, prepares handcrafted dishes
Stand I14 - I16
07:45 PM - 08:45 PMMasterclassesAbdallah Khodor, executive sous chef and food production manager of Le Bristol Hotel Beirut, prepares baby eggplant bomb with goat's cheese and basterma ousmaliyeh
Stand I2
07:55 PM - 08:55 PMChefs' TheaterRabih Fouany, head chef of Phoenicia Culinary Institute, prepares goat's cheese mille feuille
Stand I14 - I16
09:00 PM - 09:45 PMMasterclassesMirvat Sarkis, wine cognizance and how to become a wine snob in one hour
Stand I2
09:10 PM - 09:55 PMChefs' TheaterRichard Khoury, TV star, pasta Port Louis with mussels
Stand I14 - I16