Discover the techniques behind creating indulgent treats with top Lebanese and international chefs at the Choco Démo.


For reservation please call 01 480 081 ext. 129

Workshop Guests
  • Chadi Karam
  • Charles Azar
  • Pierre Abi Hayla
  • Ali Ibrahim
  • Elie Aoun
  • Jean Makary
  • Bertrand Le Gallic
  • Laurent Allereau
  • Mohamad Haidar
  • Zahi El Baba
  • Guillaume Sinden
  • Jerome Anfray
  • Panagiotis Samaras
  • Charbel Darwich
  • Elie Bejjani
  • Lamia Salhab
  • THURSDAY 08 NOVEMBER
  • FRIDAY 09 NOVEMBER
  • SATURDAY 10 NOVEMBER
03:00 PM - 04:00 PMChoco démoBertrand Le Gallic, technical advisor of EMF Emirates, prepares pistachio éclair
Stand C35
04:15 PM - 05:15 PMChoco démoElie Bejjani, technical advisor of EMF Trading, prepares strawberry and Roquefort chocolate cup
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05:30 PM - 06:30 PMChoco démoLamia Salhab, owner of Desir Noir Atelier des Gourmets, prepares Pavlova de Noel
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06:45 PM - 07:45 PMChoco démoJerome Anfray, executive chef of L'Avenue Du Parc, prepares duck magret stuffed with foie gras and chocolate sauce
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08:00 PM - 08:55 PMChoco démoJean Makary, pastry chef of Martingale at the Casino du Liban, prepares a mille feuille bûche caramalised with coffee and caviar chocolate
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09:05 PM - 10:00 PMChoco démoLaurent Allereau, executive pastry chef of Phoenicia Hotel Beirut, prepares orange milk ganache gianduja
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03:30 PM - 04:30 PMChoco démoAli Ibrahim, executive pastry chef of Movenpick Hotel Beirut, prepares strawberry and violet ganache lollipops
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04:45 PM - 05:45 PMChoco démoChadi Karam, pastry chef of Lily's Café Downtown, prepares caramel lollipops
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06:00 PM - 07:00 PMChoco démoCharles Azar, master consultant chef and president of the delegation of L’Academie Nationale de Cuisine Middle East and Gulf Countries, revises the famous succès au chocolat by Noura Traiteur
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07:15 PM - 08:15 PMChoco démoPierre Abi Hayla, pastry chef and owner of Le Noir Atelier Du Chocolat, prepares sea salt caramel chocolate sandwiches
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08:30 PM - 09:30 PMChoco démoPanagiotis Samaras, technical advisor of EMF Chocolate Academy™ Dubai, prepares caramel, hazelnut and lime bonbons
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03:30 PM - 04:30 PMChoco démoMouhamad Haidar, executive pastry chef of Le Royal Hotel Beirut, prepares fashion éclairs
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04:45 PM - 05:45 PMChoco démoGuillaume Sinden, pastry chef instructor at Le Cordon Bleu Institute, prepares tatin choco cups
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06:00 PM - 07:00 PMChoco démoCharbel Darwich, senior technical advisor of EMF Trading and Callebaut ambassador, prepares white chocolate, olive and cheese cups
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07:15 PM - 08:15 PMChoco démoZahi Al Baba, operations manager of Al Baba oriental sweets, prepares halewet riz with chocolate and achta, chocolate marsipan, chocolate walnuts biscuits and coconut christmas balls filled with chocolate
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08:30 PM - 09:30 PMChoco démoElie Aoun, executive pastry chef of Kempinski Summerland Hotel and Resort Beirut, prepares chocolate Oreo pie
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