Moroccan Culinary Journey: From Royal Pastilla to Homestyle Tagine
Moroccan cuisine, with its flavors and traditions, is in the spotlight in the program "Voyage en cuisine". The program explores two facets of this gastronomy, between a royal festive dish and everyday family cooking.
The first part of the program is devoted to the pastilla, described as a "royal puff pastry" featuring pigeon meat. Journalist Nawelle Senad visits the kitchens of Chef Myriam Etthari to discover her recipe. The program also provides a historical and cultural perspective with food geographer Pierre Raffard, who discusses the legacy of traditional cooks, the "dadas".
The second report, "The Taste of the Country", takes us to Nantes to meet Meryem, a Moroccan who has been living in France since 2006. As she prepares a prune tagine for her friends, she shares her thoughts on cultural differences, such as the duration of meals, and the spices that remind her of her country of origin.
In addition to these reports, the program invites viewers to "get your pots ready" with a pastilla recipe presented as easy to make at home, thus completing this immersion in Moroccan gastronomy.
Voyage en cuisine - Morocco: the pastilla. This Thursday, October 9th at 6:55 pm on Arte
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