Archives par catégorie: Northern Mediterranean

Smoked aubergine: moutabal, baba ganoush and how to smoke it

Skin blackened by the flame, melting flesh with a smoky aroma: smoked aubergine (eggplant) is[...]

The Olives of the Mediterranean

Olives are an essential ingredient in Mediterranean cuisine. They bring taste, color, and nutritional benefits[...]

Chocolate fondant: texture, history and key steps

Chocolate fondant is a classic of French pâtisserie: a cake rich in chocolate, butter and[...]

Royal couscous: origins, composition and tips

Royal couscous is the couscous of big gatherings: light semolina, a broth fragrant with vegetables[...]

Bell pepper: varieties, cooking and recipe ideas

The bell pepper brings colour to the plate and is just as good raw as[...]

Mediterranean Cuisine in Antananarivo

A culinary journey between Madagascar and the northern Mediterranean By Chef Dimitri S. | Expert[...]

Moussaka: origins, layers and variations of the aubergine bake

Melting aubergines, minced meat simmered with tomato and a béchamel browned in the oven: Greek[...]

Halal cuisine

Halal cuisine is an important aspect of Islamic culture. The term « halal » means « permissible » in[...]

Mediterranean cuisine: flavours of the South and the North

Mediterranean cuisine brings together the culinary traditions of the countries bordering the Mediterranean Sea: vegetables,[...]

Mutton and lamb: cuts, cooking and dishes from around the world

Roasted, simmered, grilled or in a sauce: mutton and lamb hold a special place in[...]