Description
Hot honey, plant-based cooking, burgers, smoked salmon, and plenty of unexpected encounters! Join Anthony Rahayel for Day 3 at HORECA Lebanon 2026 as we continue exploring the stands and meeting the people behind the products.
The halls are buzzing with chefs, producers, exhibitors, and visitors. Between tastings and conversations, we discover the ideas, skills, and friendships that bring the hospitality community together.
BREAD, COFFEE & PLANT-BASED COOKING
We begin at Mckenzie Distribution with French bakery products and coffee before meeting Chef Marwan for a look at plant-based cooking ingredients.
From creamy risotto to Alfredo sauce and caramel, we explore how chefs use dairy alternatives in different preparations.
LABNEH, LOCAL POTATOES & CAROB
There’s always time for labneh! We taste different flavours and share a few spontaneous ideas for serving it.
Then we meet a Lebanese potato producer to hear about the journey from farming to frozen fries. Another stop introduces a locally made carob drink and a different way to enjoy a familiar ingredient.
CHEFS, TECHNIQUES & CONVERSATIONS
Live demonstrations bring us closer to the work behind each dish, including sous-vide cooking and finishing meat with a sear.
We catch up with chefs and discuss the value of meeting, exchanging ideas, and encouraging the next generation. A conversation about photography also explores the experience and perspective behind the camera.
HONEY WITH A KICK
At Jabal El Sheikh, we talk about honey authenticity, testing, and the brand’s 60-year journey.
Then comes a spicy discovery: honey blended with habanero. We explore its sweet heat and how it can be paired with burgers and steak.
BURGERS & SMOKED SALMON
Back at Mckenzie, Mario prepares beef tastings and a burger adapted to my preferences—without garlic or onion.
We also discover smoked salmon, discuss its preparation and texture, and turn another tasting into a sandwich.
MORE THAN FOOD
The tour includes a conversation about supporting children receiving cancer treatment, alongside ideas for recycling used cooking oil.
We also explore equipment, kitchen and restaurant design, frozen desserts, drinks, and craft beer made with a Lebanese approach.
MY FINAL DAY AT THE SHOW
This is my last visit to HORECA 2026 before travelling, with one more exhibition day still to come.
After three days of walking, greeting, tasting, and filming, I leave with gratitude for the organisers, exhibitors, and everyone who stopped to share their story.
CHAPTERS
00:00 Day 3 begins
01:10 French bakery products at Mckenzie
02:45 Plant-based cooking with Chef Marwan
03:52 Ingredients and foodservice discoveries
05:40 Labneh tastings and serving ideas
09:33 A conversation about Lebanon and its chefs
11:07 Lebanese potatoes and frozen fries
12:35 Discovering a carob drink
14:14 Live cooking and sous-vide techniques
15:34 Catching up at Al Sultan
16:49 Chefs, community, and the energy of HORECA
19:30 Photography and the person behind the camera
20:35 More chef encounters
24:33 Frozen yogurt tasting
25:32 Jabal El Sheikh: honey and authenticity
28:11 Habanero hot honey
29:40 Burgers and beef with Mario
31:52 Smoked salmon discoveries
34:40 Books, friends, and conversations
35:58 Supporting children receiving cancer treatment
39:13 Vanilla soft serve
40:37 Recycling used cooking oil
42:17 Kitchen and restaurant design
45:24 Sparkling drinks and apple juice
47:37 Craft beer and Lebanese ingredients
50:06 Saying goodbye to HORECA 2026
Which discovery would you try first: hot honey, plant-based risotto, the burger, or smoked salmon?
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Le2metna Btejma3na — لقمتنا بتجمعنا.
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Welcome, Anthony Rahayel, -NoGarlicNoOnions- food and travel channel. Welcome to those who believe in spreading happiness, in the power of dreams, and in sharing joy, and who would like to join me in my exploration of this beautiful life.
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