Events took place in Bethlehem, Ramallah, Hebron, Jerusalem and Nablus. French chefs, including a Michelin star chef, cooked with renowned Palestinian chefs and composed delicate and sophisticated menus mixing both influences.

Some of the chefs as well as two bakers and a cheesemonger taught classes to Palestinian professionals and catering school students, where they learned, among other things, how to make bread and baguette.