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Akrame Benallal and Philippe Toinard, the tastes of interbreeding

Audio 48:30

The starred chef Akrame Benallal publishes with Philippe Toinard and Valéry Guedes "Shirvan, journey on my silk road through 60 recipes" at the Martinière editions © Valéry Guédès / Martinière editions

By: Jean-François Cadet Follow

1 min

The starred chef Akrame Benallal publishes with Philippe Toinard and Valéry Guédès, the beautiful book " 

 ", published by Martinière.

A mixed and multicultural journey through the tastes and flavors of the Orient.

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It's a beautiful book that smells of cardamom, pomegranate and orange blossom.

We find there the red of sumac, the orange-yellow of saffron or the green of pistachio.

You come across butchers and anglers, market gardeners and pastry chefs.

It takes us from the coast of Oran to Istanbul, passing through the markets of Baku, the capital of Azerbaijan.

We invite you today to a colorful and mixed journey through the scents, tastes and colors of the Orient and the Mediterranean, in the company of Akrame Benallal, the starred chef of the Parisian restaurant "Akrame". , but also the 3 "Shirvan" tables he has set up in Paris, Marrakech and Doha.

" 

 ", by

l, with texts by

and photos by

is available from Editions de la Martinière.

The starred chef Akrame Benallal publishes with Philippe Toinard and Valéry Guedes "Shirvan, journey on my silk road through 60 recipes" at the Martinière editions © Guillaume Czerw

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