We will explore cuisine from Tunisia, Maroc and Algeria, countries with which France has shared a long history.

As a starter, a Tunisian carrot salad “Ommek Houria”, then a “couscous boulettes” (a vegetable stew served with couscous and meat balls). And for dessert, a detour by Algeria “Kalb el louz” a deliciously flavored semoulina and almond cake.