{"id":60220,"date":"2023-12-05T16:59:00","date_gmt":"2023-12-05T14:59:00","guid":{"rendered":"https:\/\/www.marcolin.com\/stories\/non-classifiee\/a-journey-to-taste-with-chef-akrame-benallal\/"},"modified":"2024-03-22T11:40:40","modified_gmt":"2024-03-22T09:40:40","slug":"visions-of-akrame-benallal","status":"publish","type":"post","link":"https:\/\/www.marcolin.com\/fr\/stories\/boundless-visions\/visions-of-akrame-benallal\/","title":{"rendered":"Akrame Benallal"},"content":{"rendered":"
\n
\n

\n \n One of the most popular Parisian restaurants of the last year is yours, two Michelin star establishment between the Arc de Triomphe and Trocadero, where you can taste dishes with Berber, Moorish, Mediterranean and Arabic influences. And not only that, given your numerous experiences: how has your idea of cooking transformed today? <\/span>\n <\/h2>\n
\n

So, my cooking really hasn’t changed, but it has evolved. Using less sugar, less salt, and less fat means it is much lighter. But that doesn’t mean it’s tasteless. I believe in bold blends of flavors.In other words, when I cook, I like to find combinations of flavours that work well together. For example, right now we are preparing celeriac with coconut. I never would have guessed that coconut could pair well with celeriac. But these two worlds really come together if we try. Let\u2019s say if we focus on depth of flavor, which is to say, trying to find the perfect balance and the perfect equation between celery and coconut.<\/p>\n

 <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n

\n
\n
\n \"\"\n <\/div>\n <\/div>\n<\/div>\n\n
\n
\n

\n \n The choice of a place with very sober furnishings and dominated by a non-colour like black is intriguing. Where does this choice come from? <\/span>\n <\/h2>\n
\n

The colour black came into my life thanks to an artist I really admire named Pierre Soulages. It\u2019s now been nine years that we\u2019ve been working with black, and for me, black is a colour that has never been as central in my cooking as it is now. That\u2019s what I\u2019ve been trying to do: emphasizing this colour as well my own black and white style.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n

\n
\n

\n \n You put your signature on Marcolin\u2019s menu for the inauguration of the new showroom in Paris: can you tell us the inspiration behind the dishes prepared for this special occasion? What does inspire you about the Marcolin world? <\/span>\n <\/h2>\n
\n

For the opening of the new showroom in Paris, I created the dishes that reflect my interpretation of black and white and of Marcolin\u2019s sublime craftsmanship linked to innovation. It was very interesting to create these combinations for such an important event.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n

\n
\n \n \n \n \"\"\n <\/picture>\n \n