UN THE AU SAHARA
I think the best way to start this tale is to speak of food? FOOD? you say.
Yes, we landed in Paris first and, as you all well know, beautiful food was every where on display, there, to be drooled over.
And then, in Morocco, we found the same generous étalages of beautiful presentations and it made me think that perhaps a visual comparison would be fun.
one big difference is crispness in Paris; this is in any case difficult to achieve in relatively humid Tangier- though we did eat exquisite French bread at the fabulous Passagers de Tanger (another post)-
on one side breads that are croquants- crispy, on the other, pancake-like yeasty soft bread; both DELICIOUS
PATISSERIES: PARIS... TANGIER
well, the thing that strikes you in Morocco is that a lot of patisserie is honey based. A LOT of honey! a lot of gooey honey! and subtle flavors like cinnamon, orange flower extracts and eau de rose- rose water.
there are tons of fruits on offer in Morocco of course, but my choice of dried fruits here is due to: the presentation. I love the contrast between fruits sold in paper and treated like little treasures in Paris and the emphasis on quantity and simplicity in Morocco, albeit also fabulously presented; you will notice that you are immediately offered a date or a dried apricot. There is a lot of open and friendly but VERY insistent solicitation in Marrakesh. much too much.
suite au prochain numéro.