The Moroccan cuisine’s use of exotic spices like saffron, cumin, cinnamon, and preserved lemons created an unforgettable sensory experience. Many guests were seen returning for second servings, praising not only the rich tastes but also the authenticity and warmth that Moroccan food brought to the evening
Ansar M Bhatti
ISLAMABAD, APR 27 /DNA/ – A vibrant celebration of art, culture, and language took place in Islamabad as the finals of the “Francophone Talents” contest.
The event was a joint initiative of the Embassies of Belgium, Bulgaria, Egypt, France, Greece, Morocco, Romania, Switzerland, Tunisia, Vietnam, and the High Commission of Canada, aimed to celebrate the diversity and richness of the Francophone world.
The evening featured a lively program starting with the grand finale of the Francophone Talents contest, where talented participants competed for top honors. Awards were presented to the winners in a ceremony highlighting their artistic achievements. The winner was awarded with return air ticket to Paris.
Adding to the cultural spectacle, the event featured a special concert by renowned Francophone artists. Soprano Georgiana Costea-Gluga from Romania and musician Clément Visage from France captivated the audience with their performances, bringing an authentic touch of Francophone musical excellence to Islamabad.
Guests enjoyed a Francophonie Buffet, showcasing an array of national dishes from Francophone countries, offering a culinary tour of the rich and diverse tastes of the French-speaking world.
The “Francophone Talents” contest and its associated events were a celebration of cultural dialogue, artistic creativity, and the enduring spirit of the Francophonie community across the globe.
The guests thoroughly enjoyed a rich array of traditional dishes from various Francophone countries, each offering a unique taste of its cultural heritage. Among the many culinary delights, the Moroccan dishes stood out and attracted huge crowds. Dishes such as Tagine, Couscous, and Pastilla were particularly popular, celebrated for their richness, aromatic spices, and distinctive flavors.
The slow-cooked Tagine, with its tender meats and blend of sweet and savory ingredients, captivated many with its depth of flavor. Couscous, often referred to as Morocco’s national dish, impressed guests with its light texture and the vibrant mix of vegetables and spices. Meanwhile, the delicate and flaky Pastilla, a savory pie combining layers of meat, almonds, and a hint of sweetness, offered a culinary experience unlike any other.
The Moroccan cuisine’s use of exotic spices like saffron, cumin, cinnamon, and preserved lemons created an unforgettable sensory experience. Many guests were seen returning for second servings, praising not only the rich tastes but also the authenticity and warmth that Moroccan food brought to the evening.=DNA
