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Culinary innovation is the main course at the eighth edition of the Beirut Cooking Festival this week, with the event drawing top chefs and food enthusiasts to show off their skills, trade secrets and of course eat.For three consecutive days at the Seaside Arena, the creme de la creme of chefs from Beirut's top venues with experience from Michelin-starred establishments are initiating the public to exquisite Lebanese meals with a foreign twist.Page, who has worked in establishments in France, China, Switzerland, Saudi Arabia and Mauritius, prepared duck breast with passion fruit and cardamom sauce. He tells The Daily Star he first came to Lebanon in 2000 and says he feels at least "8 percent Lebanese". Page is not the only one at the festival experimenting with traditional Lebanese flavors. Chef Yorgo Abou Anny, the production manager of Gourmet Mushroom a local mushroom grower in Jbeil says he has been growing nine kinds of mushrooms for the past three years, dreaming that one day the ingredient would be popular in Lebanon.The Barry Callebaut chocolate company has a stand featuring "ruby chocolate," the first new natural kind and color of chocolate introduced by chocolate-makers in over 80 years.
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