Maghreb-Orient Express

Alan Geaam, Malek Labidi, Youssef Gastli, Malika Oualli

Black falafels, smoked eels and not a chick pea in sight, crispy parsnip with pistachio, iced whipped coffee cream, a nest of angel hair pasta and labneh with black truffle... These are just a few of the unique recipes by Alan Geaam in "Mon Liban" (My Lebanon) published by Hachette Cuisine. Self-taught chef, the chef who today presides over two Michelin-starred restaurants in Paris is looking to pass on some of his best-kept secrets.

With a love of travel, pastries and other sweet treats, Malika Oualli never fails to delight all those who follow her Instagram account, @mes_delicieuses_créations. In "Le Tour du Monde en 60 Pâtisseries" (Around the World in 60 Pastries), published by Webedia Books, the chef reveals some of her deliciously indulgent recipes.

Land, sea, plants and desserts: Youssef Gastli's new menu has taken some of the great classic recipes of his native Tunisia, and made them even more sublime. Amongst his specialities: lamb braised in a water pitcher with herbs and harissa, pitza kebab of grain-fed chicken, red kuri squash and fermented cabbage, shakshouka with octopus...

Green shakshouka, makrouna jeria and coconut brioche. Malek Labidi offers a tantalising glimpse of her recipes on Instagram and YouTube. A chef Tunisians know well through her television appearances, has collected over six hundred recipes from Tunisia's culinary heritage.

A quick look at "Djerba l'île aux saveurs, invitation à la découverte du patrimoine culinaire djerbien - 30 recettes" (The flavour of Djerba, an invitation to discover the island's culinary heritage - 30 recipes), published by Djerba Management Organisation.

#As seen by Slimane: the pomegranate. #Atmosphere with the guests' cultural favourites.

Guests: Alan Geaam, Michelin-starred chef (from Saint Barthélemy); Malika Oualli, pastry chef; Malek Labidi, cook (from Tunis); Slimane Zeghidour, TV5MONDE editorialist.

Presented by: Mohamed Kaci.
www.tv5monde.com/MOE