When we hear the word "Morocco," couscous immediately comes to mind as the traditional dish. Cooking a tajine, the name given to both the dish and the earthenware pot used for slow-simmered stews, brings the warmth of the sun to the table.

The popular cuisine of the Maghreb, Mediterranean by geography, has Berber origins and was influenced by the nomadic merchants from Arabia who traveled along the ancient Silk Road. The proximity to Spain is also reflected in many Moroccan specialties.

Ready to embark on a Mediterranean culinary journey? Let’s explore traditional dishes such as Mrouzia, Pastilla with seeds, Harira (of Andalusian origin), and Briwate.

My aromatic spices, including the essential Ras el-Hanout and my special Tajine Spice Blend, will be part of this journey.

What to bring?
Pack your favorite apron (if you have one) and, most importantly, your good mood! See you soon for this sun-filled afternoon!

Philippe
Chef at The Popote

Important: Any cancellation of participation in a workshop must be reported 48 hours before the day of the event. No refunds or credits will be issued. Thank you for your understanding.

When

May 09, 2025, at 7:00 PM
May 10, 2025, at 4:00 PM

Where

24 Anna Bibert Street, Tarare, France

  • Duration

    2H00

  • Price

    24,00 € per person

  • Number of participants

    12

If there are no available spots, the course date does not suit you, or you have additional questions, please contact us by filling out the form below and we will contact you.

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