3 strong and funny  themes developed in workshops in this forum

Maroun Chedid will act as a Mediterranean consultant chef, a member of the Middle East Top Chef jury, a culinary teacher at Saint Joseph University in Beirut and founder of The Maroun Chedid cooking academy. Sonia Mlayah Hamzaoui will act as an expert food specialist, specialized in Mediterranean diet, nutritionist, culinary teacher at the University of Humanities and Social Sciences of Tunis and a researcher in the field of heritage.

Spices and olive oil
Mediterranean cuisine is above all that of conviviality and sharing, a saying in this part of the world that “in a good dish, the smile is the best spice.” The Mediterranean is distinguished from other people by the use of olive oil which is at the base of their dietary practices and the dishes they cook. Unquestionably present in the different stages of the culinary fact, olive oil can be used as a seasoning element, preservative, food component or a material used for simmering and frying. Favorable to health, olive oil is part of the emblematic triad of the Mediterranean diet, it is a highly symbolic ingredient.

With Delphine Roux, Chez Madie Les Galinettes , Marseille et Georgiana Viou, La Piscine, Marseille
Ahlem Nguili, Chef du Garde-manger Pullman Bercy, groupe Accor, et Vanessa Robuschi, Question de goût, Marseille

The transformation of the remains
Today, food loss is one of the major concerns of a concerted worldwide movement to fight against waste and preserve food resources. Famous women chefs combine their know-how and skills to revive, invent or revisit recipes tips for the recovery of leftovers and their transformation into gourmet dishes inspired by the recipes of our Mediterranean grandmothers.

With Ahlem Nguili, Chef du Garde-manger Pullman Bercy, groupe Accor, et Vanessa Robuschi, Question de goût, Marseille, Reine Sammut et Nadia Sammut, Auberge la Fenière, Cadenet

Gourmet coffee (or tea)
with Mediterranean sweets revisited Tasting at the end of your meal coffee, mint tea, chaï tea, or a latte with some Mediterranean specialties revisited nowadays a privileged moment of relaxation, sharing and sociability. This custom, practiced by our ancestors was about to be lost and with it a whole range of social practices and culinary heritage. Today, the introduction of gourmet coffee or tea in the food service industry is an ingenious technique that allows the customer to prolong the pleasure of eating, for the restaurant owner to attract a discerning clientele by increasing the average ticket, and for Mediterranean heritage to relive.

With  Dina Nikolaou, Evi Evane, Paris et Aylin Yazicioglu, Nicole, Istanbul, Turquie
Marie José Ordener, Les grandes tables de la friche, Marseille, et Vanessa Robuschi, Question de goût, Marseille.