The Rare Gem
Duck confit phyllo cup with pomegranate & saffron honey
Born in France, raised in Cairo — a life shaped by precision and public service
Why this bite? Hervé's life bridges France and Cairo, precision and warmth. This phyllo cup — French technique, Middle Eastern jewel tones — captures that rare duality.
The Story
Hervé Sedky's global outlook was forged early — his father was a surgeon, his grandparents involved in politics, instilling a deep respect for both precision and purpose. Born in France and raised in Cairo, he carries multiple cultural lenses into every room he enters. After 20+ years at American Express rising to SVP of Global Business Travel, he brought that same blend of operational precision and human-first sensibility to the events world. This duck confit phyllo cup — French technique, Egyptian warmth, jeweled with pomegranate — is his origin story in a single bite.
Read Full Story →Ingredients
- 12 mini phyllo cups
- 1 lb duck leg confit
- Pomegranate seeds
- Saffron
- Honey
- Fresh thyme
Preparation
- 1.Shred duck confit and warm gently.
- 2.Warm honey with a pinch of saffron until fragrant.
- 3.Fill phyllo cups with duck.
- 4.Top with pomegranate seeds, saffron honey drizzle, and thyme.
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