At the crossroads of civilizations and food practices, thehe Mediterranean forms a territory shaped by thousands of years of intermingling of cultures and trade : from Spain to Morocco, from Algeria to Libya, from Egypt to Turkey via Israel and Greece, know-how and recipes lead us to discover a world of tastes and flavors molded by 5000 years of history.
There is therefore not one, but many cuisines of the Mediterranean, which all benefit from its formidable reservoir of ingredients and exceptional products: vegetables and fruits, cheeses, meats and charcuterie, fish, olives and oils, wines, honeys, dried fruits, bread…
The gourmet stage thus offers you today an assortment of dishes and ingredients, like a giant mezze, to be enjoyed without moderation!
To present it to you, Nathalie Helal is surrounded by Mireille Sanchezauthor of the book Mediterranean, journey in the kitchens, Cyril Prevostchef at home and author of the “Cuisines du Monde” program on Pinterest, and Thierry Descelierschef and culinary advisor at Good’Epices, a Caen-based company specializing in spices for chefs and professionals.