Lesson “Where France Meets Morocco”

During this lesson, for the first time in our school, we learnt about the influence Moroccan cuisine had on French cuisine and about such a dish as tagine. Chef Konstantin Rossoshenko decided to cook Moroccan chicken with couscous in tagine, and French crème brûlée for dessert. We, as always, cooked along with the chef, analysing each process in detail so that not only our eyes can see the process, but our hands will remember it also. That is why it is easy for our students to repeat at home everything that we prepared. The chef taught us how to cut chicken and mix spices for aromatic 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. During the lesson, we used traditional Moroccan dish – clay tagine. Tagine is not only the name of the dish, but also the cookware of a special form in which this dish is prepared. At the end of the lesson, we had lunch, joyfully eating everything we prepared together.

Recipes from the lesson:

• Chicken tagine with couscous
• Crème brûlée

Photos from the lesson