The Spirit of Fes Foundation is busy putting everything in place for the upcoming Fes Sacred Music Festival. Just to get you in the mood, on the 28, 29 and 30 of April in the medina, the Foundation along with the ‘Conseil Regional du Tourisme de Fes’ have organised the 3rd Culinary Arts Festival. The theme is La Cuisine du lien (Cooking Connections) and will celebrate the gastronomic arts, savoir-faire and ritual and in particular, traditional Moroccan cuisine.
La Cuisine du lien is an invitation to trace the connections between the two sides of the Mediterranean that lead us back into history to explore Moroccan roots and traditions as well as looking at the latest discoveries and new culinary experiments.
These three days will be devoted to awakening the senses, to creativity, to thought and debate, and to the opportunity to meet top-name chefs from various cultural backgrounds during talks and workshops.
The event will be putting Moroccan cuisine under the spotlight, asking questions of the great masters of western, traditional or experimental cuisine, so that they can show you all that’s new in this field.
There will be lots of Festival activities taking place in various parts of the Fes medina. Local people, businesses and artisans will rub shoulders with authors, participants and the great stars of traditional Moroccan cuisine. Both Moroccan professionals and visitors will be able to discover the great Fassi art of living.
The Program.
Friday 28 April 2006
0900-1000 Festival Opening
Welcome speeches and Festival presentation
1000-1030 Talk on Traditional Moroccan Cuisines
by Saoud Tazi, historian
Question time
1030-1100 Fes Cuisine: Berber and Arab-Andalous Heritage by Abderrahim Bargach
Question time
1100-1145 Jewish Cuisine: Claudia Roden, historian and writer & Jewish Cuisine in Fes by Danielle Mamane
Question time
1145-1215 The Specifics of Fes Cuisine with Omar Lebbar
Question time
1215-1245 Cuisine and the Media in Morocco with Mme Choumicha
Question time
1245-1315 The History of a Unique Oil: Argane Oil by Zoubida Charrouf
Question time
1315-1430 Lunch: Tastings of the great specialities of Fes . Dishes from an ancestral cuisine
1430-1500 The History of Wine by Béatrice Cointreau
Question time
1500-1530 Training and Apprenticeship: Hotel School Programmes by Fatéma Hal
Question time
1545-1615 Talk: Art and Gastronomy by Bénédict Beauge
Question time
1615-1645 : The Art of Living in Fes by Abdelhai Ben Ghazi
1645-1715 : The History of Porcelain by Hélène Huret of the Fondation Bernardaud
17h15-17h45 : Kitchen Design and Innovation
by Sylvie Amar
Question time
1745-1945 : The Story of the Tea Ceremony - told by a comedienne - Text by Fatéma Hal
The Tea Ceremony in Russia by Christine Datner. Tasting: break for tea and Japanese patisserie
prepared by Keiko Nagae.
Tasting: break for tea and Moroccan patisserie
2100 Traditional Moroccan Dinner. Held in the riads and restaurants of the Fes Medina, with a gastronomic theme
Saturday 29 April 2006
Demonstrations by Great World Chefs and Moroccan Cooks
0900-0945 France: Demonstration of traditional French techniques
The famous cookery school LE CORDON BLEU
Question time
0945-1030 France: Presentation by Pascal Barbot and a Moroccan cook followed by a demonstration
1030-1115 Spain: Presentation by Christian Escriba. Screening of a phenomenal work
1115-1200 Mauritius: Presentation by Antoine Heerah and a Moroccan cook followed by a demonstration
1200-1245 Brazil: Presentation by Alex Atala and a Moroccan chef followed by a demonstration
1245-1500 Tasting of Moroccan Cuisine interpreted by the Great Chefs
1500-1545 Greece: Presentation by Dina Nikolaou and a Moroccan cook followed by a demonstration
1545-1645 France: Presentation by the 3 Scotto Sisters: Elisabeth Scotto, Michèle Carles and Marianne Comolli. Followed by a demonstration
1645-1730 France: Presentation by Jacques Pourcel and Meryem Cherkaoui. Followed by a demonstration
1745-1845 France: Demonstration by Hervé This
Molecular Cookery or Molecular Gastronomy: Is there a link with the emotions?
1845-1915 Japan: Kyoto Cuisine by two great Japanese chefs
1915-2000 United States of America: Presentation by Marcus Samuelson and a Moroccan cook
2000-2030 Question time with the Great Chefs
2130 Gala Dinner at the Merinides Hotel
Traditional Moroccan cuisine by five of the great restaurants of Fes.
Music and dance
Sunday 30 April 2006
0930-1030 Moroccan Cookery Course: The Challenge. Learn to make 'warka', also known as 'brik' pastry
1030-1100 Presentation by Jacques Chibois and a Moroccan cook. Followed by a demonstration
1100-1330 Visit to the Fes Medina
1330-1800 Nzaha Picnic Lunch under canvas on Mount Zalagh. The riches and diversity of Moroccan cuisine.
Doesn't that make your mouth water? As the Spirit of Fes Foundation Team say in their latest newsletter, "See you soon! … down some little street in the famous Rcif market … in a medina shop … or in one of those riads straight out of a thousand and one nights."
The Culinary Festival website
The Sacred Music Festival program.
Tags: Morocco Fes, Maghreb news
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