JEDDAH: Saudi Arabia’s rich culture is attracting international attention with a new documentary about French chefs meeting locals and learning more about the country’s national cuisine and culinary heritage.
“Flavours of Arabia” from the Discovery channel shows world-renowned pastry chef Cedric Grolet and “Top Chef” finalist Pierre Sang Boyer traveling to Jeddah and AlUla to experience Saudi hospitality traditions and witness the creativity and pride of Saudi chefs.
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• Their visit to Jeddah features a cruise, a fishing session in the Red Sea, a visit to the central fish market, and a trip to the UNESCO World Heritage Site of Al-Balad.
• The two chefs then move on to the most prominent landmarks of AlUla, home to Hegra, the country’s first UNESCO World Heritage Site, to learn about the ingredients that characterize the oases of AlUla, such as dates and different citrus trees and plants.
Their visit to Jeddah features a cruise, a fishing session in the Red Sea, a visit to the central fish market, and a trip to the UNESCO World Heritage Site of Al-Balad.
Boyer described their visit to traditional shops in the historic district, saying the colors and smells leaped out at them.
“I did not expect this at all. The city is a diamond. There are many things to see and lots of surprises. It is great,” Boyer added.
The two chefs then move on to the most prominent landmarks of AlUla, home to Hegra, the country’s first UNESCO World Heritage Site, to learn about the ingredients that characterize the oases of AlUla, such as dates and different citrus trees and plants.
The chefs meet their Saudi counterparts to learn more about the Kingdom's cuisine, traditional cooking techniques, and components of local gastronomy. The visitors then prepare a variety of dishes inspired by French and Saudi cuisine.
Grolet, a master of French sweets and pastry, recreates some of his famous dishes in AlUla and uses the textures and flavors of dates and cardamom in his delicacies.
The documentary shows him becoming more passionate about these ingredients and flavors, which have a strong connection to the culture of Saudi Arabia and the wider region.
He described a type of date that was offered to Grolet and his friend by an AlUla local. He said it was like candy and that he understood there were different types and tastes of the AlUla date. There are more than 40 types of dates in AlUla.
“I think the dates I am going to make in Paris will be this color,” he said, drawing Boyer’s attention to the transparency of the “marbling and magnificent” piece of date.
“Since I came here, I have taken in all information to make a trompe-l’oeil dessert, my trademark. I have been making them for 10 years. I want to create a dessert in the shape of a piece of date. To make that, I would need a lot of these soft dates in Paris to be able to make it,” he explained.
