Un dimanche à la friche - Houmous

Initiated by Le Cèdre Solidarity, this event celebrates a thousand-year-old heritage that unites the shores of the Mediterranean and the Levant. Here, the chickpea is not just an ingredient; it is the nourishing foundation of a shared identity, an ambassador of peace that tells the story of sedentarization, agriculture and transmission. The ambition of this day is to reveal the complexity that lies behind the apparent simplicity of this recipe. These various encounters will explore how a recipe can affirm a culture, convey values of solidarity and offer universal common ground. PROGRAM 12H Hummus for everyone, hummus for everyone! Presented by Emmanuel Perrodin and the Grand Tables brigade, discover hummus and demonstrations by guest chefs from the Grand Carrioles set up on the Place des Quais: Serge Almachalany, chef at Bel Ami (Étretat) Najla Chami, chef at Mouné (Marseille) Anna Kazachek, Maryam Lévy and Sandra Sfeir, chefs at restaurant Almas (Paris) Paul Khouri, chef, restaurant Asabiya (Marseille) Karim Haïdar, chef at restaurant Samar and caterer Les Mots et le ciel (Paris) & Hamov artisanal ice creams 12H - 13H Houmous - the definition" radio show and cooking demos A seemingly simple recipe. Yet the definition of hummus is the subject of heated debate. Beyond the simple purée of chickpeas, experts clash over the balance of flavors, the ideal creaminess and the historical origins of this pillar of culinary heritage. This debate questions not only the ingredients, but also the cultural identity and geographical legitimacy of a dish that has become a global phenomenon. Clémence Denavit, journalist and producer of the program Le goût du monde on RFI (Paris) Karim Haïdar, chef and ambassador of contemporary Levantine cuisine (Beirut, Lebanon) Nadia Sammut, starred chef at Auberge de La Fenière (Luberon, France) Najla Chami, chef at Mouné (Marseille) And guest chefs 1:15PM - 2:15PM Radio show Particularities and common ground, hummus, hummus and culinary demo At the heart of Levantine cuisine, pulses are more than just side dishes: they are the nourishing foundation of an age-old culinary identity. The chickpea, in particular, is the subject of much debate among experts as to its historic role as a protein substitute and its influence on the structure of traditional meals. Some researchers see it as the driving force behind regional sedentarization, while others emphasize its impact on mezze diversity. This debate explores how these seeds have shaped agricultural and social practices, from field to plate. Is the chickpea the immutable pivot of this gastronomy in the face of the challenges of modern food security? Emmanuel Khoury, journalist, L'Orient-Le Jour (Marseille) Nadia Sammut, Michelin-starred chef at Auberge de La Fenière (Luberon) Karim Haïdar, chef at restaurant Samar and caterer Les Mots et le ciel (Paris) Najla Chami, chef at Mouné (Marseille) And guest chefs 1:15PM - 2:15PM Radio show Particularities and common ground, hummus, hummus and culinary demo At the heart of Levantine cuisine, pulses are more than just side dishes: they are the nourishing foundation of an age-old culinary identity. The chickpea, in particular, is the subject of much debate among experts as to its historic role as a protein substitute and its influence on the structure of traditional meals. Some researchers see it as the driving force behind regional sedentarization, while others emphasize its impact on mezze diversity. This debate explores how these seeds have shaped agricultural and social practices, from field to plate. Is the chickpea the immutable pivot of this gastronomy in the face of the challenges of modern food security? Youmna Bureau, Terre Fertile association (Lebanon) Sarah Kdouh, nutritionist (Marseille) Pierre Raffart, geographer and presenter of the TV program Voyage en Cuisine (Arte) And guest chefs 2:30 PM - 3:30 PM Radio show "The gastrodiplomacy of hummus Hummus can be seen as a powerful lever of geopolitics, where cuisine becomes a terrain of confrontation and identity affirmation. This "chickpea war" has even resulted in world records being set to claim authorship of the recipe. Yet this culinary bedrock remains a common heritage inseparable from the Levant, proving that food is as political as borders. In short, hummus crystallizes the tensions of a region where history is disputed right down to the plate. Radjaa Aboudagga and Edgar Laloum, founders of Sababa (Paris) Claire Bastier, journalist, author and baker Pierre Raffart, geographer and presenter of the program Voyage en Cuisine (Arte) And guest chefs With Radio Grenouille Artistic testimony - broadcast several times on site and on air By Hiba Najem, Lebanese culinary researcher and performer 7:30 pm - Yalla à table! Solidarity dinner proposed by Emmanuel Perrodin and the Grands Tables brigade, with suggestions from guest chefs. In aid of the Cèdre Solidarity endowment fund and the Mon Liban d'Azur association. A proposal to mark the opening of the Mediterranean Season