The journey of flavors continues with a third edition. Argan oil, saffron and seafood will lend themselves to the expert hands of French and Moroccan starred chefs to pamper the taste buds.
There are encounters that build bridges and chart new horizons. From this mixing new paths of exploration are born. The Agadir Gastronomic Meetings, which will be organized from March 16 to 19, offer a new journey for the taste buds, in their third edition. This flavor cruise is organized in partnership with the Agadir Souss-Massa Regional Tourism Council and the Agadir Municipal Council. During this edition, renowned Michelin-starred Chefs will introduce the flavors of the sea to enthusiasts, explorers and creators. This trip will be sponsored by Régis & Jacques Marcon, great starred chefs, and Kamal Rahal Essoulami, president of the Moroccan Federation of Culinary Arts. Four days will be devoted to this gastronomic escapade. On the menu of this getaway will be dinners, culinary demonstrations, conferences, testimonials and tastings. The hotel schools of Agadir will also be associated with this third edition.
The programming will notably allow you to discover, exclusively, the launch of original recipes from French Chefs, notably Jacques Marcon, Jean-Paul Jeunet and Philippe Urraca, president of the Meilleurs Ouvriers de France en Patisserie, but also from several Moroccan Chefs, notably Rachid Maftouh, Karim Ben Baba and Issam Rhachi. Two products will lend their flavors to the skilful hands of Michelin-starred Chefs for new culinary revelations. These are argan oil and saffron from Taliouine, the morning of March 18 at the Sofitel Agadir Royal Bay. The big novelty of this edition will be an event open to the general public, on Sunday March 19 at noon, on the beach and the Corniche of Agadir. The 45 Chefs will meet the Gadiris and tourists to let them taste a free farandole of 150 tagines which will highlight the ancestral know-how of Moroccan and Amazigh cuisine. This event will undoubtedly constitute a highlight of this 2017 edition by giving it a new social dimension. This gastronomic event will bring together Chefs, personalities, partners and journalists, on Sunday March 19 at 8:30 p.m., for a dinner show in the purest Moroccan tradition. A sweet note is also present. Pastry will be highlighted by the exceptional presence of a delegation of four Chefs from the “Alain Ducasse Education” National School of Pastry, a star of world gastronomy. Moroccan pastry chefs will also be present.
French pastry chef Philippe Urraca will also be there. Elected best worker in France in 1993 and president of the “MOF” in pastry since 2003, Philippe Urraca will be accompanied by four pastry chefs from “Alain Ducasse Education”, including Franck Geuffroy, pastry director and former pastry chef at Alain Ducasse’s Plaza Athénée in Paris. To sustain the meetings, an association was created. The recipes born from the bridges drawn from this rapprochement between the two gastronomies, since the first edition, will be brought together for the pleasure of those passionate about the quest for flavors. This project, currently in the reflection phase, is now blocked due to lack of funding. However, they will be shared on the electronic meeting site while awaiting its development, underlines Jean Colin, creator and president of the Agadir Gastronomic Meetings.
If the benefits of these meetings do not yet achieve the expected objectives for the destination, it is primarily due to the embryonic stage of this event. The Gastronomic Meetings are only in their third edition. The time to anchor this event on the destination’s events calendar and publicize it on a large scale is a matter of years, argue the organizers.
