Phoenicia Culinary Institute, the cooking school of the Phoenicia Hotel, is an institution that provides its members and guests with the true definition of unique and distinctive culinary experiences. This institute unceasingly strives to deliver innovation, creativity and excellence, in order to genuinely master the culinary arts and highlight Lebanon’s culture in addition to the Phoenicia Hotel’s legacy.
As part of its yearly activities, the chefs of the Phoenicia Hotel in addition to 30 guests, made their way to Ferme St. Jacques in Batroun – famous for its production of duck products – on Wednesday July 3rd. The bus departed from the Phoenicia Hotel at 8:30 am and arrived back to Beirut at 4:00 pm. Upon arrival in Batroun, the team at Ferme St. Jacques gave the guests a tour around the place in order to become more familiar with the special process of production, in addition to the local products available at their facility. The tour was then followed by a live cooking demonstration from Phoenicia chefs, who utilized special ingredients, in addition to the local products made at Ferme St. Jacques, to create a culinary fusion and present the guests with a one of a kind dining experience and delicious meals, such as the famous Foie gras en terrine, Granny Smith cappuccino, Honey glazed duck breast, Puree of Jerusalem artichoke and persimmon, Maki of Foie gras and mango, Breaded duck aiguillettes, Beetroot espuma, Duck leg rillettes and passion fruit and cardamom sauce, Cappuccino of mushrooms and Foie gras crispy cigars, Smoked duck and gizzards salad, Stone fruits and aged balsamic dressing, Foie gras macaron and Xocopili chocolate, Foie gras crème brulée with fruits and ginger bread and of course all the dishes were accompanied by the corresponding wine.
Phoenicia Culinary Institute expands the horizons of its guests around the importance of local businesses and their significant contributions to the hospitality industry. Other activities offered at the Phoenicia Culinary Institute include cooking courses, club tastings, Chef’s table events, etc.