Mediterranean Cuisine

Where does Mediterranean cuisine go? Where did it come from? From whom? From whom?

Let us briefly leave fashion, beauty and gastronomy without really moving away from tourism by focusing on the geography and location of this Mediterranean cuisine. Let’s see which regions, countries and cultures are affected by this gastronomic universe. For centuries, the Mediterranean Sea, “La Mare Medi Terra” (sea in the middle of the land) has been a place of legends and stories that influence the destiny of the countries that border it.

The Strait of Gibraltar, Spain, France, the Principality of Monaco, Italy, Slovenia, Croatia, Bosnia and Herzegovina, Montenegro, Albania, Greece, Cyprus, Malta, Turkey, Lebanon, Syria, Israel, Egypt, Libya, Tunisia, Algeria and Morocco have their culture directly linked and rocked by the Mediterranean Sea and its arms like the Adriatic Sea. This immense expanse of salt water borders 22 nations with multiple cultures (Latin, Greek, Celtic, Jewish, Turkish, Arabic, Kabyle, etc.) and regions.

If we want to link Mediterranean cuisine to the Mediterranean Basin determined by the Mediterranean Sea but also by the Mediterranean climate and olive tree cultivation, we must add to the previous list, Portugal bordered only by the Atlantic Ocean.

From a geographical and climatological point of view, 23 countries would therefore be concerned by Mediterranean cuisine. The populations of these nations have evolved over the centuries with immigration, emigration, war and economic exchange. Celts, Vikings, Armenians and other communities also came to mix with the indigenous populations. These cultural mixes have given rise to rich local gastronomic cultures, marking the history of a region or nation with a beautiful culinary imprint.

Christianity, Islam and Judaism also have an influence on the culinary approach of the peoples living in the Mediterranean Basin. These religious specificities are found in the dishes and distinguish the communities from each other.

As we can see, we will not eat the same thing in Israel, France or Morocco. There will undoubtedly be common products but processed differently for cultural and religious reasons. In the same country, there are very different culinary traditions, even over short distances. Let’s take the example of France: from Roussillon to Provence, the Mediterranean region of France is rich in dishes and local specialities that characterize the regions that make up the country. Bouillabaisse is linked to the city of Marseille like Pichade to the city of Menton or Catalan tuna to the city of Perpignan. Here are three French dishes that stand out for their regional specificity. Would it be correct to describe them as Franco-Mediterranean cuisine by erasing their Provençal or Catalan identity respectively?

The importance of the words: Cuisine and Gastronomy?

Cooking” is a set of techniques for preparing food for human consumption. These are diverse and depend, in particular, on local natural resources, culture and beliefs. In other words, these techniques are so different and multiple in the Mediterranean Basin that it would be difficult to talk about a Mediterranean cuisine but rather Mediterranean cuisines.

As far as gastronomy is concerned, it is a little more complex if we consider that it combines the art of preparing meals well, selecting more or less elaborate products and tasting them. We often speak of a Mediterranean spirit based on the art of warm hospitality and the generosity of the dishes. We could therefore speak of a Mediterranean gastronomy but this would be reductive and even totally false… For example, since wines and alcoholic products are banned in several Mediterranean cultures, the art of enjoying a meal will not be the same in a Christian family in Malta or in a Muslim family in Libya. In some parts of Greece, for example, a bottle of wine is rarely served at the table, while Tsipouro (marc brandy) is the king of all meals. The different gastronomies of the Mediterranean Basin are therefore different, essentially in the way they taste a meal.

In both cases, it is better to talk about a cuisine or gastronomy with Mediterranean influences in order to be more realistic.

Mediterranean… a sea, a basin, a climate that make you dream!

In an increasingly globalized and globalised world where people travel and settle in the four corners of the world, it is tempting to take the best of each nation’s cuisine.

Culinary identity

Nothing is harmless when it comes to food. The study of culinary cultures and their histories sheds light on the social, political and economic changes in society.

The flavours and aromas of the traditional cuisine of a region, a country or a continent are, for each of us, a concrete way of accessing our collective memory.

The table is also one of the simplest and most direct ways to promote dialogue between people, cultures, and promotes integration and diversity.

Awaken curiosity, stand out from the crowd thanks to the fusion of know-how, regional culinary art and technological innovation, is the commitment of the Women and Men of Multi Restauration Méditerranée and its partners.

This is why we have built our Culinary Identity around 5 themes, founders of the quality of service and service provided by the Multi Restauration Méditerranée teams in the field of collective catering.

It is a return to the imagination and personalization of the kitchen. It is also the freedom left to our chefs so that they can express themselves through their cuisine and thus make you “dream”.

Respecting the products means respecting the rhythm of the seasons, and therefore of life. But it also means working on the products using cooking methods that respect them and highlight the flavours, smells and tastes specific to each individual.

Our role as a Company (on a human scale) is to develop the know-how of our Chefs through the exchange of experience, openness to culinary and technical innovations, the discovery of best practices…

It is not enough to have just the know-how, we must also seduce you. To have a passion for the plate is to have a sense of staging: the cook is an artist and his creativity must be reflected as much in the taste, the flavour of his dish as in its presentation, its enhancement… we must first seduce you with our eyes…

made to measure square  kitchen made to measure for each customer

Because our children’s expectations are not the same as those of their parents or grandparents.

We have created a culinary identity by typology of guests, while respecting the first 4 main principles of our culinary identity: creativity, products, know-how and passion for the plate…