Morocco may be Africa’s top tourist destination, but for chef Anto Cocagne, the real heart of the country is found in its kitchens. In the latest episode of Échappées Belles, which aired on Saturday, March 30 on France 5, the French-Gabonese chef embarks on a culinary road trip through Morocco, exploring a cuisine that has been voted the best in the world by over 40 million users on a popular online platform.
Her journey begins in the bustling streets of Marrakech and winds through the imperial beauty of Fes, the coastal rhythms of Casablanca and Oualidia, and the breathtaking landscapes of the Atlas Mountains. At every stop, Cocagne immerses herself in the daily rituals and deep-rooted traditions that make Moroccan food so unique—not just as sustenance, but as a way of life.
From savory couscous and richly spiced tajines to the intricate layers of a pastilla and the slow-roasted mechoui cooked in earthen ovens, she samples Morocco’s most iconic dishes with reverence and curiosity. Even the unexpected finds their place, like snails simmered in cinnamon and thyme—street food with surprising sophistication. She also dives into the world of Moroccan pastries, whose delicate textures and floral notes reflect centuries of artisanal craft passed down through generations.
But the episode is more than just a feast for the senses—it’s a window into Moroccan identity. The show highlights the deep cultural roots of the country’s culinary heritage, shaped by Berber, Arab, Andalusian, and French influences over time. In the remote Aït Bouguemez valley, Cocagne meets with shepherds whose lifestyle remains unchanged by modernity. Along the shores of Oualidia, she speaks with women who are reclaiming their independence through small-scale, sustainable fishing.
Through each encounter, one message becomes clear: to understand a country, sit at its table. Morocco’s food is more than delicious—it’s a story, a history, and a connection between people. And this episode is a vibrant reminder that the best way to discover a culture might just be through a shared meal.
