The merging of French and Moroccan culinary influences makes for a hands-on cooking class filled with fabulous fusion flavors. Chef Peter takes you on a tour of the kitchen traditions that bring the best of both cultures together in a set of singular dishes. Prepare an authentic French omelet filled with fresh gardent vegetables and flavored with Moroccan spices before creating lamb with a tangy chutney featuring mint and mango. You'll also assemble a sweet and savor couscous featuring apples and raisins and bake a flaky baklava with the warm sweetness of pistachios.
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French Omelet Moroccan Salad
With eggs, sheep's milk feta, tomatoes, onions, cucumber, olives, coriander and turmeric
Lamb Tagine and Mint Mango Chutney
With carrots, garlic, olives, prunes, Moroccan spices, rich stock, coriander and dried cherries
Apple, Raisin and Almond Couscous
With mirepoix, vegetable broth and cinnamon
Pistachio Baklava
With butter, cinnamon, sugar and phyllo
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