In Paris, a literary and gastronomic day for the 10th anniversary of the Zyriab prize

The date of November 22 was not chosen by chance to celebrate the 10th anniversary of the gastronomic literature prize founded by Noha Baz, which she chose to call Zyriab, in homage to the 9th century Arab-Andalusian musician. “For Lebanon’s Independence Day, I wanted to offer a festive event. Despite the dramatic situation in the country, it is important to show that culture and its transmission stand up to all wars,” explains the Franco-Lebanese pediatrician with conviction. “Despite the ups and downs that the country has experienced, we have maintained the course of the Zyriab prize over the past ten years. It was usually held within the framework of the Beirut Book Fair, and this allowed us to offer gastronomic literature a special place. The idea is to show that cooking is an art and that its transmission is vital. When a country is undermined, what remains is its tastes, its language and its music,” she continues. Already in 2023, the Zyriab prize was awarded in the halls of the town hall of the 7th arrondissement, honoring Bill François with The largest menu in the world (Fayard, 2023). This time, it’s a full day that will be held at the town hall. “Rachida Dati immediately supported our project, I am very attached to this neighborhood where I spent my adolescence and where a village spirit reigns,” explains Noha Baz.

Rachida Dati and Noha Baz during the Zyriab prize ceremony in 2023. Photos DR

In the Zyriab Prize jury, some members are permanent. “This is the case of Farouk Mardam-Bey, Arzu Elgouner, Sophie Deslandes and Arwad Esber. Then there are guests for one or two years, some are so passionate that they then join the jury on a permanent basis. This year, the jury has fifteen people, including Nour Halwani from Goodies, the pastry chef Eulalie Serhal, Zayan Kabalan, a great art lover, but also the baker Jean-Paul Veziano… It’s the book by Dorothée Perkins and Perrine Bulgheroni Faith, pitchfork and pitchfork (Hachette) which won the prize,” explains Noha Baz. In this work, it is about a congregation of Alpine Orthodox sisters who settled in Kaftoun, in Lebanon, as well as in the south of France, in Solan. “The book shares their philosophy of life, based on frugality, and the idea of ​​finding happiness in what the earth gives us. The sisters only consume and serve their visitors what they produce in their garden, it is a praise of happy sobriety. The work also raises the question of the future and a fair distribution of the products of the earth,” explains the author of Pistachio Night (Black and White et cetera, 2018).

The Zyriab prize rewards each year a French-speaking book or one translated into French which highlights a beautiful story of transmission or an innovative gastronomic approach.

“Know how to read gastronomic literature”

Noha Baz and her jury also decided to designate the discovery discovery of the 10 years of the Zyriab prize by honoring Emmanuelle Jarry, gastronomic journalist who launched the program It’s better when it’s good. “I wanted to highlight the gastronomic press, I appreciate its programs which show in-depth work, this anthropologist of food leads a very positive approach. During the Zyriab dinner last June, we chose the personality of Zyriab’s 10th anniversary: ​​Jacky Durand, who was named by our jury in three different selections,” explains the gastronomic author.

On November 22, the reception room of the 7th arrondissement town hall will receive its guests with a breakfast that highlights different Lebanese dishes: kneffé, labné, man’ouché… Various round tables will then be offered, including a conference on tea in the Mediterranean basin, by Lydia Gautier and Arzu Erguner. Tania Brasseur, Marie-Josèphe Moncorgé, Farouk Mardam-Bey, Noha Baz and Jacky Durand will then discuss the notion of culinary heritage. Then it’s the work of Stéphanie Schwartzbrod The kitchen of consolation (Actes Sud, 2024) which will be honored with its author, Alain Vircondet and Arwad Esber. “Stéphanie wrote this book at the time of her mother’s death: cooking helped her find a form of consolation. In the chapter dedicated to me, I explain that in memory of the death of my father, my mother or my sister, I cook their favorite dishes and I honor them by remembering them in happiness. specifies Doctor Baz.

After a signing session, the practical work will continue with a Lebanese lunch in the village hall. Sarah Kanj and Jacky Durand will then talk about zaatar and aromatic herbs. In another style, Luana and Alessandro Belmondo will talk about their vision of happy transmission. Finally, the two winners of the day, Emmanuelle Jarry and Dorothée Perkins, will be in the spotlight with the awards ceremony.

The cultural bridge that the Zyriab Prize constitutes will therefore be worthily celebrated on November 22. “What characterizes it is the joy we share. Eating anchors us in reality, but there are other issues, knowing how to eat and knowing how to read gastronomic literature,” concludes Noha Baz.