Touria, the caregiver who became a star of Moroccan cuisine

Touria, a caregiver in a nursing home in Hauts-de-Seine, is passionate about cooking. She grew up with parents who passed this passion on to her. But the real trigger came from his participation in the M6 ​​competition. One of his recipes – a dessert and a pastilla with seafood and Paris mushrooms – was tasted and validated by star chefs Cyril Lignac and Stéphanie Le Quellec and critic François-Régis Gaudry during the M 6 “My recipe is the best in France”. An immense joy for the forty-year-old.

“There are my two cultures, French and Moroccan, in this dish,” she confides to the Parisian. It’s also the story of my dad, who was a chef and who never had the opportunity to meet great chefs. I honored his thirty-five year career. » She will add: “It’s a satisfaction. It gives me confidence in myself again. »

To read: Moroccan cuisine rewarded

Since then, this mother has offered more recipes to her subscribers on social networks. “I got good feedback on my simplicity and authenticity during the show,” she confides. Subscribers found me natural. They felt my love of baking and cooking. People in Sevran recognize me now. Some people followed my account without knowing it was me. » His Instagram account entitled “Touria recipes” created in 2020 now has nearly 128,000 subscribers. “My first recipe was a yogurt cake,” remembers this running and crossfit enthusiast. I saw that people liked it. I expanded and shared more recipes and creations. I want to be known for what I do, not to make money. I want to be known for what I have in my hands. »

To read: Moroccan cuisine dethrones French and Italian

Recently, Touria created the “Paris-Marrakech”, a sort of Paris-Brest revisited with amlou, a Berber spread made from almonds, honey and argan oil, and the “gazelle cake” , a croissant-shaped pastry made from Maghreb almonds, inspired by gazelle horns. She also created orange blossom, white chocolate and small rose petals for decoration. How does she find inspiration? “I find my ideas at night, in my free moments at work,” adds the caregiver to nighttime hours. Currently, her work is focused on pastries for the end of year celebrations.