Future, Not Fusion, in Lebanese Food | Karim Haidar
Karim Haidar talked about the future of Lebanese food in Europe through education and restaurant work. Haidar discusses traditional Lebanese food, devoid of fusion, and how he had developed the Academy of Arab Cuisine in Paris. He revolutionized the Lebanese restaurants from the bistro style (AU 29 and Liza), to the High end dining (Fakhreldine, La branche d’olivier or Zabad) and the fast casual (Comptoir libanais).
Renowned chef Karim Haidar has founded the Academy of Arab Cuisine in Paris, a platform to promote Arab cuisine across the world. By offering a space for these cuisines on the international scene, the academy will contribute to their development and will become a long-term repository for culinary knowledge.
Matbakh
A podcast series about eating, making, appreciating and learning about the food and drink of the Arab world. Chefs, restaurateurs, food historians, critics and writers share their takes on the best of what the Arab kitchen has to offer – past and present. We delve into well-loved and under-appreciated dishes, ingredients and flavors, as well as the history of the region’s food and what its future holds.
