Moshe Basson

Moshe Basson

Moshe Basson picking mushrooms

Moshe Basson is a renowned Israeli chef and restaurateur, celebrated for his innovative approach to Middle Eastern cuisine and his dedication to reviving ancient biblical and traditional recipes. He is the owner and head chef of The Eucalyptus, a restaurant located in Jerusalem, which is famous for its use of local ingredients and historical culinary techniques.

Early Life and Education

Moshe Basson was born in Iraq and immigrated to Israel with his family during his childhood. Growing up in a family that valued traditional cooking, Basson developed a passion for food and cooking at an early age. He pursued his culinary education in Israel, where he honed his skills in both modern and traditional cooking techniques.

Culinary Career

The Eucalyptus Restaurant

The Eucalyptus restaurant in Jerusalem

In 1986, Moshe Basson opened The Eucalyptus restaurant in Jerusalem. The restaurant is situated near the Old City of Jerusalem, providing a unique dining experience that combines historical ambiance with culinary innovation. The Eucalyptus is renowned for its menu that features dishes inspired by biblical and ancient recipes, using ingredients native to the region.

Culinary Philosophy

Basson's culinary philosophy is deeply rooted in the use of local and seasonal ingredients. He is known for his commitment to sustainability and his efforts to preserve traditional cooking methods. His dishes often incorporate wild herbs and plants that he personally forages, reflecting his deep connection to the land and its history.

Signature Dishes

Some of Moshe Basson's signature dishes include stuffed figs, lentil soup with cumin, and lamb cooked with dates and almonds. These dishes exemplify his ability to blend ancient flavors with modern culinary techniques, creating a unique dining experience that is both nostalgic and innovative.

Contributions to Culinary Arts

Moshe Basson has been a prominent figure in promoting Israeli and Middle Eastern cuisine on the international stage. He has participated in numerous culinary festivals and events around the world, showcasing his unique approach to cooking and his dedication to preserving culinary heritage.

Moshe Basson with Art Smith at The Eucalyptus restaurant

Awards and Recognition

Throughout his career, Basson has received numerous awards and accolades for his contributions to the culinary arts. His work has been recognized by various culinary organizations, and he is often invited to speak at conferences and culinary events.

Related Pages

• Middle Eastern cuisine
• Jerusalem
• Israeli cuisine
• Traditional cooking methods