As part of the decentralized cooperation partnership between the cities of Dijon and Chefchaouen, the Mediterranean Diet, recognized by UNESCO as Intangible Cultural Heritage of Humanity, will take center stage during a four day event in Dijon, at the Cité de la Gastronomie.
The exhibition The Mediterranean Diet in Chefchaouen, From Landscape to Table, designed by the Chefchaouen municipality and the Mediterranean Diet House, emphasizes throughout its presentation that this diet is above all a way of life, rather than simply a form of nutrition. Visitors will discover the values of hospitality and good neighborliness that shape local life, as well as the know how, knowledge and traditions associated with cultivation, harvesting and cooking.
The program includes conferences, an exhibition and a film screening, as well as tastings and workshops exploring the culinary secrets of the Blue Pearl’s cuisine. Chefchaouen has a deeply rooted gastronomic heritage centered on local produce, particularly olive oil and aromatic herbs that add flavor to rural recipes passed down from generation to generation.
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The event will open on September 24 from 5:30 to 7 p.m. with a conference and tasting led by Dalila El Harras, coordinator and administrator of the Mediterranean Diet project in Morocco. The discussion will be followed by a tasting of emblematic dishes accompanied by traditional tea. It will immediately set the stage for what this Mediterranean way of life encompasses.
Also on the program is a film by artist Mohammed Garanti, produced as part of the Food Cultures and Sustainable Tourism cooperation project, co financed by the France Morocco Joint Fund for Support to Decentralized Cooperation. The documentary explores the Mediterranean Diet as a living part of the region’s heritage through traditional dishes and culinary know how that connect local residents to their resources, landscapes and traditions. It highlights the links between small farmers and local restaurants and shows how short supply chains and the promotion of local products help strengthen the local economy and Chefchaouen’s gastronomic identity, while supporting authentic, responsible and sustainable tourism.
Another highlight of the event will be the Souk Beldi, which will transform the Hall into a marketplace inspired by the one in Chefchaouen. Organized by the Natire Cooperative (Dar Chaoui, Tangier), the El Feddane restaurant and the Education, Culture and Territories association, this temporary market will invite visitors to enjoy an authentic culinary experience featuring local products, pastries and traditional teas, alongside local handicrafts.
Visitors will also have the chance to roll up their sleeves during several cooking workshops dedicated to hot and cold Moroccan starters, aromatic and medicinal herbs, Chefchaouen briouates and fine Moroccan pastries, all to be enjoyed with traditional tea, which, contrary to popular belief, is not always made with mint.
From Thursday, September 24, 2026, to Sunday, September 27, 2026.
Cité de la Gastronomie, Dijon.
