The Talks at the recent edition of Salon du Chocolat et de la Pâtisserie Riyadh hosted an enlightening panel discussion, bringing together culinary experts and enthusiasts in collaboration with the Saudi Elite Chefs.
The event highlighted the intersection of Saudi culinary traditions with international pastry experts, including Philippe Bertrand, a celebrated Meilleur Ouvrier de France (MOF) chocolatier, renowned for his exceptional craftsmanship in chocolate and confectionery; Jonathan Mougel, Meilleur Ouvrier de France, specializing in pastry and sugar artistry, recognized globally for his innovative creations; Jacques Rolancy, Meilleur Ouvrier de France Cuisine, who approaches cooking with a deep respect for ingredients and has decades of international culinary experience; and Badr Fayez, a Saudi entrepreneur, culinary leader and CEO of Badr Fayez Catering Services.
The conversation, moderated by Lisa Jerejian of Hospitality News ME, explored Saudi Arabia’s evolving culinary identity and its potential to influence global cuisine. Key themes included local ingredients, cultural heritage and international trends:
Defining Saudi Cuisine
Fayez shared his perspective, highlighting Saudi cuisine’s diversity across regions, influenced by trade, religion, and environment. He emphasized the richness of spices like black lime, cardamom, and cinnamon, which form the backbone of many Saudi dishes.
Saudi ingredients on a global stage
All panelists reflected on which Saudi ingredients could thrive in international culinary creations. Bertrand praised the versatility of black lime for its acidity and fermented taste, making it ideal for European chocolate and pastry.
Reimagining French pastries with Saudi flavors
Bertrand and Mougel discussed the potential of infusing traditional French pastries, like éclairs and macarons, with Saudi flavors such as dates, rosewater and cardamom. Mougel recounted a competition where dates were a required ingredient, showcasing their sweet complexity.
Saudi flavors in pastry innovation
Rolancy highlighted tahini and black lime as transformative ingredients for future pastry innovations. He encouraged Saudi chefs to experiment boldly while respecting the essence of traditional dishes.
Collaborations and culinary evolution
The French chefs expressed interest in future collaborations with Saudi culinary artists, envisioning a fusion of techniques and flavors to create unique gastronomic experiences.
Balancing tradition and innovation
Fayez spoke about maintaining the authenticity of Saudi cuisine while adapting it for global audiences. He stressed the importance of understanding the cultural roots of dishes to create meaningful, innovative interpretations.
Advice for Saudi chefs
The panelists advised young Saudi chefs to honor their culinary heritage by mastering local ingredients and techniques. They urged them to innovate thoughtfully, experiment boldly, and remain open to global influences.
Future culinary trends
The conversation closed with predictions for 2025, focusing on sustainability, plant-based diets and the integration of healthier, locally sourced ingredients. The chefs agreed that Saudi Arabia’s culinary scene is poised for global recognition, driven by its rich traditions and emerging talent.
The talk underscored Saudi Arabia’s potential as a culinary hub, capable of redefining global gastronomy. The exchange of ideas between local and international chefs provided valuable insights into how Saudi flavors can inspire innovation while preserving cultural authenticity. The event concluded with a vision for a vibrant, globally respected Saudi culinary identity, driven by creativity, sustainability and a commitment to excellence.
Infusing Saudi cuisine global culinary trends
The Talks at the recent edition of Salon du Chocolat et de la Pâtisserie Riyadh hosted an enlightening panel discussion, bringing together culinary experts and enthusiasts in collaboration with the Saudi Elite Chefs.
The event highlighted the intersection of Saudi culinary traditions with international pastry experts, including Philippe Bertrand, a celebrated Meilleur Ouvrier de France (MOF) chocolatier, renowned for his exceptional craftsmanship in chocolate and confectionery; Jonathan Mougel, Meilleur Ouvrier de France, specializing in pastry and sugar artistry, recognized globally for his innovative creations; Jacques Rolancy, Meilleur Ouvrier de France Cuisine, who approaches cooking with a deep respect for ingredients and has decades of international culinary experience; and Badr Fayez, a Saudi entrepreneur, culinary leader and CEO of Badr Fayez Catering Services.
The conversation, moderated by Lisa Jerejian of Hospitality News ME, explored Saudi Arabia’s evolving culinary identity and its potential to influence global cuisine. Key themes included local ingredients, cultural heritage and international trends:
Defining Saudi Cuisine
Fayez shared his perspective, highlighting Saudi cuisine’s diversity across regions, influenced by trade, religion, and environment. He emphasized the richness of spices like black lime, cardamom, and cinnamon, which form the backbone of many Saudi dishes.
Saudi ingredients on a global stage
All panelists reflected on which Saudi ingredients could thrive in international culinary creations. Bertrand praised the versatility of black lime for its acidity and fermented taste, making it ideal for European chocolate and pastry.
Reimagining French pastries with Saudi flavors
Bertrand and Mougel discussed the potential of infusing traditional French pastries, like éclairs and macarons, with Saudi flavors such as dates, rosewater and cardamom. Mougel recounted a competition where dates were a required ingredient, showcasing their sweet complexity.
Saudi flavors in pastry innovation
Rolancy highlighted tahini and black lime as transformative ingredients for future pastry innovations. He encouraged Saudi chefs to experiment boldly while respecting the essence of traditional dishes.
Collaborations and culinary evolution
The French chefs expressed interest in future collaborations with Saudi culinary artists, envisioning a fusion of techniques and flavors to create unique gastronomic experiences.
Balancing tradition and innovation
Fayez spoke about maintaining the authenticity of Saudi cuisine while adapting it for global audiences. He stressed the importance of understanding the cultural roots of dishes to create meaningful, innovative interpretations.
Advice for Saudi chefs
The panelists advised young Saudi chefs to honor their culinary heritage by mastering local ingredients and techniques. They urged them to innovate thoughtfully, experiment boldly, and remain open to global influences.
Future culinary trends
The conversation closed with predictions for 2025, focusing on sustainability, plant-based diets and the integration of healthier, locally sourced ingredients. The chefs agreed that Saudi Arabia’s culinary scene is poised for global recognition, driven by its rich traditions and emerging talent.
The talk underscored Saudi Arabia’s potential as a culinary hub, capable of redefining global gastronomy. The exchange of ideas between local and international chefs provided valuable insights into how Saudi flavors can inspire innovation while preserving cultural authenticity. The event concluded with a vision for a vibrant, globally respected Saudi culinary identity, driven by creativity, sustainability and a commitment to excellence.
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Key insights from talks at HORECA Riyadh and SDC Riyadh