The concept is simple — each chef must create 2 dishes, a main and a dessert, creating a fusion between their own style of cooking and that of Morocco. Huffington Post
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* Four top international chefs, from France, Belgium, Spain and the UK, gather in Marrakech to create new dishes inspired by the cuisine of Morocco – only one of them will win the acclaimed title of MarrakChef 2014. *
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Rupert Parker, writer, photographer, filmmaker
Rupert Parker
Huffington Post
June 19, 2014
I have a long love affair with Moroccan food and like nothing more than to dust off my tagine pot and make one of those aromatic slow cooked stews. I even make my own preserved lemons, with great success, I have to admit, and there’s an ample supply of couscous from the Algerian stores, close to my house. So an invitation to travel to Marrakech and taste the creations of gourmet chefs from Europe is well received. Even better, I get the chance to take part in the judging, along with my fellow journalists and an expert panel of Moroccan chefs.
MarrakChef is taking place in the divine Naoura Barrière Hotel, within the medina and a 10 minute walk from the Djemaa el-Fna square. Of course, when the day has cooled, I make a visit and check that they are still serving the same exotic food as I remember. I dodge the snake charmers and see that sheep heads are still on the menu, along with my favourite -spleen stuffed with spicy heart and liver. Now these may be too much for some, but couscous, kebabs, snails are all up for the eating. Unfortunately I have to hurry back to the hotel for the competition and don’t want to spoil my appetite for the judging.
The concept is simple — each chef must create 2 dishes, a main and a dessert, creating a fusion between their own style of cooking and that of Morocco. The basis of the main course must be either a tagine or couscous but they are free to interpret these however they wish. Specific Moroccan ingredients on offer are fresh coriander, saffron, olives, argan oil, cumin, preserved lemon, dates, sesame seeds, fresh ginger and turmeric. Themes for dessert should be based on either pastilla, a sweet and savoury pie in flaky pastry, or citrus fruits or both. Ingredients are fresh mint, orange blossom, honey, almond paste, sesame seeds, almonds and dates. Damien Bouchéry from Le Bouchéry, in Brussels, kicks things off. He’s prepared a fillet of monkfish accompanied by couscous, chickpeas, mini vegetables with a sauce of argan oil and preserved lemon. The fish is perfectly cooked and he’s created a symphony on the plate…
[Continue Reading at The Huffington Post…]
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It’s no surprise to find that Richard Toix, from France wins the Trophée Maroc Gourmand. His dishes are genuinely a successful fusion of French and Moroccan and flavours. Huffington Post
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