{"id":1530,"date":"2026-10-17T18:18:18","date_gmt":"2026-10-17T14:48:18","guid":{"rendered":"https:\/\/honargardi.com\/en\/?p=1530"},"modified":"2026-10-17T18:59:43","modified_gmt":"2026-10-17T15:29:43","slug":"voyage-en-cuisine-iranienne-et-maintenant-gaite-lyrique","status":"publish","type":"post","link":"https:\/\/honargardi.com\/en\/voyage-en-cuisine-iranienne-et-maintenant-gaite-lyrique\/","title":{"rendered":"Voyage en cuisine iranienne: A Tasting Lecture at ARTE\u2019s Et maintenant ? Festival"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">On 17 October, the last day of ARTE\u2019s <em>Et maintenant ?<\/em> festival at the Ga\u00eet\u00e9 Lyrique in Paris, the food geographer Pierre Raffard led a \u201ccooked lecture\u201d on Iranian cuisine. The session, <em>Voyage en cuisine iranienne<\/em>, borrowed its name from Raffard\u2019s ARTE series <em>Voyage en cuisine<\/em> and was built around dishes from the Paris restaurant Namak.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The programme<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The festival\u2019s sixth edition, the Festival des id\u00e9es de demain, ran on 16 and 17 October 2026 at the Ga\u00eet\u00e9 Lyrique (3bis rue Papin, 75003 Paris). Entry was free, though some sessions needed a reserved ticket, and a ticket did not guarantee a seat. This one ran from 14:00 to 15:00 in the Audito room and was billed as an \u201cimmersive conference\u201d: booking was required, and entry depended on available places.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The official description presents Iranian cuisine as one shaped by exchanges, migrations and upheavals. Behind black lime, rose water, saffron or pistachio, it says, lie centuries of travel, trade and influence. Raffard is introduced there as a food geographer, teacher and presenter of <em>Voyage en cuisine<\/em>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">In the room<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Raffard began by introducing Namak\u2019s two co-founders, then Iran and Iranian food more broadly. The audience was handed a tray of four small cups, numbered 1 to 4, to taste: yoghurt, cheese, ghormeh sabzi and sholeh zaard.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1183\" height=\"2560\" src=\"https:\/\/honargardi.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/tasting-tray-four-numbered-cups-iranian-cuisine-scaled.jpg\" alt=\"A tray of four small cups with lids hand-numbered 1 to 4, with a wooden spoon and a napkin, held on a lap\" class=\"wp-image-1520\"\/><figcaption class=\"wp-element-caption\">The tasting tray: four numbered cups.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The slides listed what goes into the two cooked dishes. Ghormeh sabzi, labelled \u201cplat national iranien\u201d (Iran\u2019s national dish), came with a mix of herbs (fenugreek, parsley, chives and coriander), onion, red beans, black lime, turmeric and cinnamon, plus mushrooms with cumin, served with lavash bread. Sholeh zaard, a saffron rice dessert, was listed with rice, sugar, saffron, rose water, cinnamon, almond and butter. Allergens were marked on both.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/honargardi.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/ghormeh-sabzi-slide-voyage-en-cuisine-iranienne-scaled.jpg\" alt=\"Two speakers and Pierre Raffard on stage below a slide listing the ingredients of ghormeh sabzi, labelled plat national iranien\" class=\"wp-image-1522\"\/><figcaption class=\"wp-element-caption\">Ghormeh sabzi on the screen.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/honargardi.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/sholeh-zaard-slide-voyage-en-cuisine-iranienne-scaled.jpg\" alt=\"Slide listing the ingredients of sholeh zaard: rice, sugar, saffron, rose water, cinnamon, almond and butter\" class=\"wp-image-1527\"\/><figcaption class=\"wp-element-caption\">Sholeh zaard on the screen.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Raffard then went through the flavours behind these dishes, among them pistachio, saffron, dried Omani lime and rose water, and where they come from.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/honargardi.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/dried-black-limes-slide-voyage-en-cuisine-iranienne-scaled.jpg\" alt=\"Slide showing a close-up of dried black limes\" class=\"wp-image-1521\"\/><figcaption class=\"wp-element-caption\">Dried black limes, on the screen.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">After the session<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Honargardi was then able to speak with Namak\u2019s two co-founders, first Rod Pourcyrus and then Arthur Comte, about adapting Persian cooking to Paris. Read the interview: <a href=\"https:\/\/honargardi.com\/en\/namak-cooking-persian-food-for-paris\/\">Namak\u2019s Founders on Cooking Persian Food for Paris<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What stayed with us most was how closely Namak listens to the spirit of Iranian flavour, and the boldness of its young founders in updating Persian food while keeping that spirit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Namak is at 18 rue Saint-Lazare, 75009 Paris.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Sources: the programme of the Et maintenant ? festival (etmaintenant-lefestival.fr); Namak\u2019s website. Text and photographs: Kasra Aliha for Honargardi, October 2026.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At the Ga\u00eet\u00e9 Lyrique in Paris, the food geographer Pierre Raffard led a tasting lecture on Iranian cuisine, built around dishes from the restaurant Namak.<\/p>\n","protected":false},"author":581,"featured_media":1518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[170],"tags":[200,197,198,199],"class_list":["post-1530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","tag-et-maintenant","tag-namak","tag-persian-cuisine","tag-pierre-raffard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Voyage en cuisine iranienne: A Tasting Lecture at ARTE\u2019s Et maintenant ? 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