Tags: Algeria


After several trips to Algeria which sparked numerous meetings and exchanges, we have established a partnership, under the Culinary College de France, Institutes French in Algeria and the operation “Taste of France”.

Since early January until late February, we welcome our three Algerian trainees teams that have been formed in three locations related to this event :

The fabric, Breads and Bricoles / Restaurant Julien Cruège / La Tupina and Kuzina

The 7 February, it is they who have made us their culinary heritage by preparing couscous each of their regions. Twenty guests have honored us with their presence, including the Algeria consul in Bordeaux, Mr. Mohammed Kamal ALOUI which made us kind of be present.

We wish to thank our three trainees who had the curiosity to discover the work we do in Bordeaux in our institutions : Merci à Amine MANSOUR-BOUNAB (Constantine), Thank you to Mohammed DJEBBAR (Oran) and thanks to Haj Miloud TOULA ! Long live Algeria and Vive la France !


Le Potiron Bleu n°10 – Printemps 2016

Pumpkin blue spring 2016_cover

Au sommaire de ce nouveau numéro :
Les Canards en colère s’expriment sur la crise aviaire
L’Asperge du Blayais obtient l’IGP
Goûts de France et influences d’ailleurs en Grèce et en Algérie
Merci Jean-Pierre, quelques mots sur JP Coffe
La recette du Croustillant Féta et Poires de Kuzina par Vincent Ruelle

Pour consulter le Potiron Bleu dans son intégralité : Potiron Bleu n°10 – Printemps 2016

Hommage au patrimoine culinaire du Sud-Ouest en Algérie pour “GOUT DE FRANCE / GOOD FRANCE”

The Taste of France initiative

initiated in 2015 by the former Minister of Foreign Affairs and International Development, M. Laurent Fabius, in partnership with the star chef Alain Ducasse, Taste of France / Good France is a global event that celebrates the excellence of French cuisine, its capacity for innovation and the values ​​it : sharing, pleasure, respect of "eating well", his contemporaries and the planet.


Taste of France in Algeria

In Algeria the operation was extensive and many French and Algerian leaders were on the kitchen 21 mars, in all the countries, to prepare recipes inspired by French traditions while drawing on the Algerian heritage.

The Embassy of France in Algeria and the French Institute of Algeria partnership with the prestigious Culinary College de France and La Tupina concocted a dense program combining the business with pleasure, with lectures, a competition to select young Algerian cooks who will be trained in France and a gourmet dinner in Algiers, Constantine, Annaba, Oran and Tlemcen !

Oran : Jean-Pierre XIRADAKIS, the owner of the restaurant Tupina in Bordeaux, and Franck AUDU, head chef, were greeted by Faisal HABBI in the kitchens of the Hotel Royal Ambassadors.

Tlemcen : Yves LEMARIE, chef at Relais de Listrac, in the Bordeaux region, Toula and HADJ MILOUD, young leader 27 years of age, teamed in the kitchens of the Renaissance Arabesque.

Alger : Stéphane CARRADE, chef at Petit Commerce in Bordeaux, invested kitchens Saveurs du Savoir, restaurant of the Institute of France in Algiers.

Annaba : Emmanuel Bouchet, Bordeaux head the Manufactures Bread and Bricoles, at the Residence of the Consul General.

Constantine : Julien CRUEGE, Bordeaux head, has combined his talents with those of Rachid ABROUS at Novotel.