RIYADH: As Saudi cuisine gains more attention at home and abroad, chefs are increasingly experimenting with fusing local dishes and ingredients with global techniques. The trend was a key talking point at La Liste’s roundtable and awards ceremony during the Saudi Feast Food Festival in Riyadh.
While fusion food has been a crowd favorite in the Kingdom for a few years, from Japan to Peru to South Africa, now the focus is on Saudi cuisine and how chefs around the world have been putting their own twist on these homegrown and beloved dishes.
French chef and author Cyril Rouquet-Prevost spoke to Arab News about his initial attraction to the culinary scene in the Kingdom.
Jacqueline Jackaman, journalist and cookbook author from Colombia and her book "Cooking Her Heritage: Saudi Arabia." (Supplied)
Watching Saudi Arabia become a “trendy” topic, he said, pushed him to explore local flavors. “If you are a chef, you have to be curious,” he said.
