PROGRAMME
FESTIVAL OF CULINARY ARTS
Friday 28 April 2006
9h00-10h00 Festival Opening
Welcome speeches and Festival presentation
10h00-10h30 Talk on Traditional Moroccan Cuisines
by Saoud Tazi, historian
Question time
10h30-11h00 Fes Cuisine: Berber and Arab-Andalous Heritage
by Abderrahim Bargach
Question time
11h00-11h45 Jewish Cuisine
by Claudia Roden, historian and writer
Jewish Cuisine in Fes
by Danielle Mamane
Question time
11h45-12h15 The Specifics of Fes Cuisine
by Omar Lebbar
Question time
12h15-12h45 Cuisine and the Media in Morocco
Mme Choumicha
Question time
12h45-13h15 The History of a Unique Oil: Argane Oil
By Zoubida Charrouf
Question time
13h15-14h30 Lunch: Tastings of the great specialities of Fes
Dishes from an ancestral cuisine
14h30-15h00 The History of Wine
by Béatrice Cointreau
Question time
15h00-15h30 Training and Apprenticeship: Hotel School Programmes
by Fatéma Hal
Question time
15h45-16h15 Talk: Art and Gastronomy
by Bénédict Beauge
Question time
16h15-16h45 : The Art of Living in Fes
by Abdelhai Ben Ghazi
16h45-17h15 : The History of Porcelain
by Hélène Huret of the Fondation Bernardaud
17h15-17h45 : Kitchen Design and Innovation
by Sylvie Amar
Question time
17h45-19h45 : 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
21h00 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
9h00-9h45 France: Demonstration of traditional French techniques
The famous cookery school LE CORDON BLEU
Question time
9h45-10h30 France: Presentation by Pascal Barbot and a Moroccan cook
followed by a demonstration
10h30-11h15 Spain: Presentation by Christian Escriba
Screening of a phenomenal work
11h15-12h00 Mauritius: Presentation by Antoine Heerah and a Moroccan cook
followed by a demonstration
12h-12h45 Brazil: Presentation by Alex Atala and a Moroccan chef
followed by a demonstration
12h45-15h00 Tasting of Moroccan Cuisine
interpreted by the Great Chefs
15h-15h45 Greece: Presentation by Dina Nikolaou and a Moroccan cook
followed by a demonstration
15h45-16h45 France: Presentation by the 3 Scotto Sisters: Elisabeth Scotto, Michèle Carles and Marianne Comolli
followed by a demonstration
16h45-17h30 France: Presentation by Jacques Pourcel and Meryem Cherkaoui
followed by a demonstration
17h45-18h45 France: Demonstration by Hervé This
Molecular Cookery or Molecular Gastronomy: Is there a link with the emotions?
18h45-19h15 Japan: Kyoto Cuisine by two great Japanese chefs
19h15-20h00 United States of America: Presentation by Marcus Samuelson and a Moroccan cook
20h-20h30 Question time with the Great Chefs
21h30 Gala Dinner at the Merinides Hotel
Traditional Moroccan cuisine by five of the great restaurants of Fes.
Music and dance
Sunday 30 April 2006
9h30-10h30 Moroccan Cookery Course: The Challenge
learn to make 'warka', also known as 'brik' pastry
10h30-11h00 Presentation by Jacques Chibois and a Moroccan cook
followed by a demonstration
11h00-13h30 Visit to the Fes Medina
13h30-18h00 Nzaha Picnic Lunch under canvas on Mount Zalagh
The riches and diversity of Moroccan cuisine continueto delight.
With thanks to the men and women who continue the tradition of Moroccan cuisine and craftsmanship; those who know neither how to read nor write, but who keep our cuisine alive!
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