IZZELDIN BUKHARI Chef – Sacred Cuisine "We're getting fresh organic products from the Jericho market. We will make "somi muskhan", which means "vegan muskhan"...We'll use local mushrooms, eggplant, lots of onions, summak and olive oil. We will cook with a French chef, it will all go from the farmer to the table. I can't wait to see what happens..." There's one food that saves, one that nourishes and one that comforts. There is a contemporary food and there is a traditional one. And an international food, which can project into the plate the meeting of local worlds. A week to taste all of this. And in Jericho, the city that with its Tell is considered the oldest in the world, took place a stopover of the annual week of French gastronomy in Palestine, organized by the French Institute of Jerusalem and the General Consulate of France. IZZELDIN BUKHARI Chef – Sacred Cuisine "Cooking can be fascinating because we all use the same ingredients, it's just about technique, style and taste. So when you have two different chefs from different parts of the world, there is always room for fusion and new ideas can take place. It's very exciting... the best recipe can come from the improvisation of the moment." STEPHANE BRETTE Chef cuisinier, cantinier "For me it's not a religious or a mystical nature thing...it's about going back to the simplicity of things. I don't know if you've noticed how people eat constantly at the market... those who produce; even our two magnificent coachmen...they're always eating." STEPHANE BRETTE Chef cuisinier, cantinier "We do not do this when we are in a normal market...we want to buy not to eat. Here nature invites us to eat all day long..." Colours, flavours, aromas, customs, traditions and innovations. In this way, among the small streets of the market of Jericho, a special tour allows the visitor to taste local products in a journey that leads directly from the producer to the table... ASHRAF BAKRI Guest house Auberg – Inn Gerico "It is actually the first time that we take part in this program, in Jericho, and today we want to try to set something different. The idea is to take people on a journey, where they will see different aspects of food production, from the irrigation system, the aqueduct, to visiting local farms, local families who produce their products, and they will see how to collect from everywhere the fresh ingredients, the seasonal ingredient available." MAHMOUD KUHAIL Organic farmer "We wanted to produce something Palestinian for the Palestinian market. And if it is produced everywhere, why not here? We produce 100 tonnes a year, which covers the entire West Bank and Gaza market. So we're talking about self-sufficient coverage of mushroom cultivation in Palestinian markets." Not only a meeting of colors and flavors ... but a fusion of people from different cultures. STEPHANE BRETTE Chef cuisinier, cantinier "The work of creation begins together because there is nothing more jubilant, joyful than to make food..." Read More