{"id":94,"date":"2026-10-17T18:35:28","date_gmt":"2026-10-17T15:05:28","guid":{"rendered":"https:\/\/honargardi.com\/fr\/?p=94"},"modified":"2026-10-17T18:59:51","modified_gmt":"2026-10-17T15:29:51","slug":"voyage-en-cuisine-iranienne-et-maintenant-gaite-lyrique","status":"publish","type":"post","link":"https:\/\/honargardi.com\/fr\/voyage-en-cuisine-iranienne-et-maintenant-gaite-lyrique\/","title":{"rendered":"Voyage en cuisine iranienne : une conf\u00e9rence d\u00e9gustation au festival Et maintenant ? d\u2019ARTE"},"content":{"rendered":"\n

Le 17 octobre, dernier jour du festival Et maintenant ?<\/em> d\u2019ARTE \u00e0 la Ga\u00eet\u00e9 Lyrique, \u00e0 Paris, le g\u00e9ographe de l\u2019alimentation Pierre Raffard a donn\u00e9 une \u00ab conf\u00e9rence cuisin\u00e9e \u00bb sur la cuisine iranienne. La s\u00e9ance, Voyage en cuisine iranienne<\/em>, empruntait son titre \u00e0 la s\u00e9rie d\u2019ARTE Voyage en cuisine<\/em>, que pr\u00e9sente Raffard, et s\u2019appuyait sur des plats du restaurant parisien Namak.<\/p>\n\n\n\n

Le programme<\/h2>\n\n\n\n

La sixi\u00e8me \u00e9dition du Festival des id\u00e9es de demain s\u2019est tenue les 16 et 17 octobre 2026 \u00e0 la Ga\u00eet\u00e9 Lyrique (3bis rue Papin, 75003 Paris). L\u2019entr\u00e9e \u00e9tait gratuite, mais certaines s\u00e9ances exigeaient un billet r\u00e9serv\u00e9, qui ne garantissait pas une place. Celle-ci avait lieu de 14 h \u00e0 15 h dans la salle Audito et \u00e9tait pr\u00e9sent\u00e9e comme une \u00ab conf\u00e9rence immersive \u00bb : r\u00e9servation obligatoire, entr\u00e9e dans la limite des places disponibles.<\/p>\n\n\n\n

La description officielle pr\u00e9sente la cuisine iranienne comme fa\u00e7onn\u00e9e par les \u00e9changes, les migrations et les bouleversements du monde. Derri\u00e8re le citron noir, l\u2019eau de rose, le safran ou la pistache se cachent, dit-elle, des si\u00e8cles de voyages, de commerce et d\u2019influences. Pierre Raffard y est pr\u00e9sent\u00e9 comme g\u00e9ographe de l\u2019alimentation, enseignant et pr\u00e9sentateur de Voyage en cuisine<\/em>.<\/p>\n\n\n\n

Dans la salle<\/h2>\n\n\n\n

Pierre Raffard a commenc\u00e9 par pr\u00e9senter les deux cofondateurs de Namak, puis l\u2019Iran et la cuisine iranienne plus largement. Le public a re\u00e7u un plateau de quatre petits pots num\u00e9rot\u00e9s de 1 \u00e0 4 \u00e0 go\u00fbter : du yaourt, du fromage, du ghormeh sabzi et du sholeh zaard.<\/p>\n\n\n\n

\"Un
Le plateau de d\u00e9gustation : quatre pots num\u00e9rot\u00e9s.<\/figcaption><\/figure>\n\n\n\n

Les diapositives d\u00e9taillaient la composition des deux plats cuisin\u00e9s. Le ghormeh sabzi, pr\u00e9sent\u00e9 comme \u00ab plat national iranien \u00bb, \u00e9tait indiqu\u00e9 avec un m\u00e9lange d\u2019herbes (fenugrec, persil, ciboulette, coriandre), de l\u2019oignon, des haricots rouges, du citron noir, du curcuma et de la cannelle, ainsi que des champignons de Paris au cumin, et se servait avec du pain lavash. Le sholeh zaard, un dessert de riz au safran, comportait du riz, du sucre, du safran, de l\u2019eau de rose, de la cannelle, de l\u2019amande et du beurre. Les allerg\u00e8nes \u00e9taient signal\u00e9s sur les deux.<\/p>\n\n\n\n

\"Deux
Le ghormeh sabzi \u00e0 l\u2019\u00e9cran.<\/figcaption><\/figure>\n\n\n\n
\"Diapositive
Le sholeh zaard \u00e0 l\u2019\u00e9cran.<\/figcaption><\/figure>\n\n\n\n

Pierre Raffard a ensuite pass\u00e9 en revue les saveurs qui composent ces plats, parmi lesquelles la pistache, le safran, le citron d\u2019Oman s\u00e9ch\u00e9 et l\u2019eau de rose, et leur provenance.<\/p>\n\n\n\n

\"Diapositive
Des citrons noirs s\u00e9ch\u00e9s, \u00e0 l\u2019\u00e9cran.<\/figcaption><\/figure>\n\n\n\n

Apr\u00e8s la s\u00e9ance<\/h2>\n\n\n\n

Honargardi a ensuite pu s\u2019entretenir avec les deux cofondateurs de Namak, d\u2019abord Rod Pourcyrus, puis Arthur Comte, sur l\u2019adaptation de la cuisine persane \u00e0 Paris. Lisez l\u2019entretien : Les fondateurs de Namak : cuisiner persan pour Paris<\/a>.<\/p>\n\n\n\n

Ce qui nous a le plus marqu\u00e9s : l\u2019attention que Namak porte \u00e0 l\u2019esprit des saveurs iraniennes, et l\u2019audace de ses jeunes fondateurs, qui les mettent au go\u00fbt du jour tout en gardant cet esprit.<\/p>\n\n\n\n

Namak se trouve au 18 rue Saint-Lazare, 75009 Paris.<\/p>\n\n\n\n

Sources : le programme du festival Et maintenant ? (etmaintenant-lefestival.fr) ; le site de Namak. Texte et photographies : Kasra Aliha pour Honargardi, octobre 2026.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c0 la Ga\u00eet\u00e9 Lyrique, \u00e0 Paris, le g\u00e9ographe de l\u2019alimentation Pierre Raffard a donn\u00e9 une conf\u00e9rence d\u00e9gustation sur la cuisine iranienne, b\u00e2tie autour de plats du restaurant Namak.<\/p>\n","protected":false},"author":581,"featured_media":87,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[26,28,25,27],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reportages","tag-cuisine-persane","tag-et-maintenant","tag-namak","tag-pierre-raffard"],"yoast_head":"\nVoyage en cuisine iranienne : une conf\u00e9rence d\u00e9gustation au festival Et maintenant ? d\u2019ARTE - Honargardi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/honargardi.com\/fr\/voyage-en-cuisine-iranienne-et-maintenant-gaite-lyrique\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Voyage en cuisine iranienne : une conf\u00e9rence d\u00e9gustation au festival Et maintenant ? 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