Algerian Cuisine in Fine Dining Contexts

The school I teach at will present a series of my Algerian dishes at the school's fine dining restaurant. I'll post details as ready. The idea came about because so many people ask me if I have my own restaurant or if the school I teach at serves Algerian dishes at it's restaurant or cafe. The demand had to be met.

For the most part I've only posted about simple, home cooking style dishes on this blog. And I've presented them like a more typical home cook would. I've kept my chef's mouth shut here for the most part. Neither have I even begun to delve into historical high end Algerian recipes.

It's very apparent that Algerian and North African dishes have entered the fine dining mainstream not just as a few dishes here and there but with entire restaurants dedicated to them. Franco-North African is another genre that's continuing to evolve. I hesitate to be critical here, but mostly what I see with these places is emphasis on decor and marketing concepts with menus that are cobbled together without a vision.

As my schedule permits and this stuff actually begins to happen I'll post Algerian menus, plating techniques and recipes for catering, buffet, casual/family, mid-tier (bistro type) and high end restaurant contexts. Many of the dishes will be traditional, some will be my take on them, and others will incorporate Algerian flavors into international style recipes.