How to feed a hungry Davos CEO

January 26, 2011

lunchFood is one of the key highlights of the World Economic Forum and Wednesday’s lunch brought taste from around the world to serve hungry CEOs, heads of states and policymakers who spend the morning discussing the outlook for the global economy and corporate profits.

From Russia, there were rolled mini-blinis filled with salmon tartar and chive cream and Solyanka pork stew. Assorted sushi and salmon sashimi represented taste of Japan (in this landlocked Switzerland).

Participants queued for crispy couscous balls with aubergine cavier and kibbeh saijeh — beef meatballs with pistachios and potato croquettes from Lebanon. They also enjoyed banana bread with avocado mash and fried bean balls in Ghana.

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