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What's cooking? - Lebanese recipes, chefs and restaurants
What's cooking? - Lebanese recipes, chefs and restaurants

Our foodie selections - GASTRONOMY

Les Vergers des Cèdres: Behind the scenes of the Lebanese wholesaler at Rungis

One was an anthropologist. The other, an IT specialist by training who became a pioneer of mini cucumbers in France. In 2009, they joined forces to create Les Vergers des Cèdres, a leading Lebanese food wholesaler at Rungis Market, the hub of French gastronomy. Today, they supply more than 150 Lebanese restaurants in Paris and the surrounding area.

Les Vergers des Cèdres: Behind the scenes of the Lebanese wholesaler at Rungis

Fadi Tannouri and Khalil Haddad, a complementary duo. (Credit: Photo provided by Vergers des Cèdres)

It’s 9 a.m., “and the day is already almost over” at Rungis, the international market supplying professionals across the Île-de-France region. Fadi Tannouri and Khalil Haddad have already been at work for several hours. The former arrives between 3 and 4 a.m., at a time, as he puts it, “when Paris is sleeping, but Rungis is already thinking about tomorrow.” The latter arrives a little later — rarely after 6 a.m. — just in time to see the trucks close their refrigerated doors and head off to deliver to Lebanese restaurants in Paris and the surrounding area. “I love watching the trucks leave. When the doors close, I feel alive,” confides the 70-year-old, still as passionate as ever.'The day I met Fadi, I won the lottery'Fadi Tannouri was born in Kaa al-Rim, a mountain village near Zahle, where “the spirit of mutual help and human...
It’s 9 a.m., “and the day is already almost over” at Rungis, the international market supplying professionals across the Île-de-France region. Fadi Tannouri and Khalil Haddad have already been at work for several hours. The former arrives between 3 and 4 a.m., at a time, as he puts it, “when Paris is sleeping, but Rungis is already thinking about tomorrow.” The latter arrives a little...
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