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Lesson “Franco-Moroccan Cuisine”
Did you know that tagine is not only the name of the Moroccan cookware of a special form, but also the name of the dish that is prepared in it? For this lesson, chef Konstantin Rossoshenko and I prepared a menu that came to French cuisine from Morocco: duck tagine with oranges and couscous salad. But we decided to make a real French dessert and cooked crème brûlée. The chef taught us how to carve a duck and mix spices for fragrant tagine. We learned how to steam couscous properly so that it is airy and fluffy, and how easy and simple it is to make a crispy caramel crust on crème brûlée. We did everything together with the chef, so that later we could easily repeat the processes at home. During the lesson, we used traditional Moroccan cookware – clay tagine, cookware that not only helps to cook delicious meals, but can also decorate any kitchen and, of course, a festive table. Sommelier Ksenia Yangulova picked up Nero d’Avola Roccaperciata Firriato and Viognier Vin De Pays D’Oc Pere Anselme wines from Goodwine for the lesson. At the end of the lesson, everything that we cooked together was eaten with absolute pleasure.