French TV Show Explores Diverse Flavors of Moroccan Cuisine

Moroccan gastronomy is in the spotlight. Chef Anto traveled to Marrakech, Casablanca, Oualidia and Fez, as well as the Atlas Mountains to introduce viewers of the latest issue of "Échappées belles", entitled "Gourmand Morocco", which will be broadcast tonight on France 5 from 9 p.m., to the amazing variety of Moroccan gastronomy, especially all the secrets to making a good couscous and a successful pastilla, or more or less known dishes, reports Le Figaro.

Chef Anto did not hesitate to taste a mechoui cooked in a clay oven and melting to perfection in a shop in the Marrakech souk, and snails seasoned with cinnamon, anise and thyme, an ancestral Berber dish, in one of the smoking stalls on the Djemaa el-Fna square. At the foot of the Atlas, she discovers traditional dishes made by shepherds in the Aït Bougmez valley ("the happy valley") who live far from everything: a dough and bread cooked directly on hot stones offering a batch with crispy edges and a soft interior.

In Oualidia, a seaside resort bordering a lagoon and well preserved on the Atlantic coast, south of Casablanca, the host marvels at the activity of the inhabitants. They live mainly from fishing and the sale of oysters. She also discovered the famous Moroccan pastries, more precisely the multiple specialties, "sometimes revisited to suit the taste of the day, where almonds and orange blossom play a big role."