If there were to be a couscous ambassador in Paris, it would undoubtedly be this chef of Tunisian origin.
He has dedicated a cookbook to it (
Couscous pour tous
, at Solar) where he reveals 100 ways to prepare it: royal style but also served with veal with olives, snails and morels, haddock, even caviar and of salmon roe.
And in its restaurant À Mi-Chemin, a stone's throw from Denfert-Rochereau (Paris 14th arrondissement), all of Paris are in a hurry to taste the North African specialty revisited around the French terroir.
Nordine Labiadh.
Clement Vayssieres
However, when he arrived in France at the age of 26, Nordine Labiadh could not imagine highlighting the recipes of his childhood.
These small simmered dishes, like tagines or loubia, learned from his mother in Zarzis, a town in south-eastern Tunisia where he grew up, between sea and olive groves.
The eldest of five children, he plays the role of head of the family, his father working in France in a Renault factory.
He brings out the goats, collects the
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