Le Fooding, a benefit event with all proceeds going to Action Against Hunger will be taking place this weekend, September 25 and 26 here in New York. Le Fooding will be celebrating the best of New York while bringing a bit of Paris to our shores.

With 12 chefs, three mixologists, two butchers, one ice-cream maker, two DJs, 15 graphic designers, a select vintner, a fine Champagne, some fromages and a mystery guest scheduled to appear at P.S. 1 in Long Island City there is sure to be something for each and every sense. P.S. 1, a division of the Museum of Modern Art, is located at 2225 Jackson Avenue, Long Island City, NY. A limited number of tickets will be available at the door.

With wines supplied by Chapoutier and Champagne by Veuve Clicquot, each course is sure to be a delight.  We’ve secured a recipe from Le Fooding to share with you! It’s a traditional Morrocan Couscous created for Le Fooding by Chef Olivier Muller of New York City’s DB Bistro Moderne. It will be paired with Veuve Clicquot Brut at the event.

Le Fooding

A unique event that expands on the exchange of similar creative experiences in the areas of gastronomy, sound design, and graphic arts currently taking place in these two cosmopolitan cities, Le FOODING d'AMOUR Paris-New York offers an opportunity for New York's culinary and cocktailing crowd to experience the city’s new generation of chefs in an innovative way and to be introduced to up-and-coming Parisian contemporaries. 

Champagne and Couscous: Le Decadence

NV Veuve Clicquot Brut
Crisp, balanced, and easily approachable. Veuve Clicquot's latest addition, Cellarmaster Dominique Demarville, is giving new direction to this historic brand. With it's gentle character and soft texture, it's a natural match for the sweet and savory elements of Chef Muller's Couscous.

Traditional Moroccan Couscous
This traditional Couscous recipe integrates aromatic lamb stew, roasted chicken, and Marguez sausage and contrasts these assertive flavors against the fresh herbal and gentle sweet tones of simple couscous. A challenging wine pairing by any stretch of the imagination! Le Fooding has solved this dilemma by relying on an old, vesatile stand by: Champagne.

Traditional Moroccan Couscous

Roasted Chicken, Lamb Stew, Merguez Sausage

Chef Olivier Muller for Le Fooding, Fall 2009

For 8-10 portions

Lamb Stew

6 tablespoons olive oil, divided
6 pounds lamb shoulder, trimmed and cut into 1-inch cubes
2 tablespoons Ras al Hanout
2 tablespoons Zaatar
1 stalk celery, chopped
1 head fennel, chopped
1 quart low sodium chicken stock or broth
2 onions, one chopped and the other cut into 1/4-inch dice
6 cloves garlic, three whole and the rest minced
8 plum tomatoes, divided
1 red bell pepper, seeded and cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 small eggplant, cut into 1/4-inch dice
1 large zucchini, cut into 1/4-inch dice
1 cup cooked chickpeas
2 sprigs oregano, leaves only, chopped
2 sprigs thyme, leaves only, chopped
5 leaves basil, chopped
Salt and pepper

Preheat oven to 300°F. Heat 3 tablespoons of the olive oil in a large pot or Dutch oven over medium high heat. Sprinkle the lamb with salt and pepper, and add to the pot in a single layer (you may need to do this in batches). Brown the meat on all sides, and then sprinkle the Ras al Hanout and Zaatar over top. Continue to cook, stirring, until the spices are toasted and fragrant. Remove the lamb from the pot and reserve. Reduce the heat to medium and add celery, fennel, roughly chopped onion, and three whole cloves of garlic. Cook, stirring, until vegetables are tender. Roughly chop three of the plum tomatoes and add to the pot with the reserved lamb and chicken stock. Cover loosely with aluminum foil and transfer to the oven. Braise the lamb for 2 to 2 1/2 hours, until very tender.

Meanwhile, seed the remaining tomatoes and cut into 1/4-inch dice. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the remaining 1/4-inch diced onion and minced garlic and cook, stirring until translucent. Add the diced tomato with a sprinkle of salt and pepper and continue to cook, stirring for about 4 minutes. Remove tomato mixture from the skillet and reserve. Wipe the skillet clean, add the remaining 2 tablespoons olive oil, and place on medium high heat. Add the eggplant and zucchini with a sprinkling of salt and pepper and cook, stirring occasionally, until tender and golden brown; reserve.

Pick out and reserve the cooked lamb meat from the braise; and then strain the liquid through a fine meshed sieve. Reduce the liquid in a large pot or Dutch oven by half. Return the braised lamb to the liquid along with the tomato mixture, cooked eggplant and zucchini and chickpeas. Add the oregano, thyme and basil, adjust seasoning with salt and pepper if necessary and keep warm.

Roasted Chicken and Merguez

4 chicken legs; legs and thighs separated
3 tablespoons olive oil
3 sprigs thyme
3 pounds merguez sausage
Salt and pepper

Preheat oven to 400°F and line two baking sheets with aluminum foil. Season the chicken legs and thighs on all sides with salt and pepper. Arrange in a single layer on one prepared baking sheet and drizzle with olive oil. Pick the leaves from the thyme and sprinkle over the chicken. Transfer to the oven and bake for 30 minutes, until almost done. Place the mergeuz on the other prepared baking sheet and transfer to the oven. Continue to roast the chicken and merguez until chicken is golden brown and cooked through (165°F internally) and merguez is roasted and cooked through; keep warm.


1 box instant couscous
1/2 cup golden raisins, soaked in water overnight and strained
1/2 cup black raisins, soaked in water overnight and strained
6 leaves fresh basil, sliced thin
4 leaves fresh mint, sliced thin
Salt and pepper

Prepare couscous according to instructions on package. While still warm, toss with gold and black raisins, basil, mint, and salt and pepper to taste.

To Serve:

3 sprigs basil
Arrange couscous on of a large platter or on individual plates. Spoon lamb stew over top.
Arrange roasted chicken and merguez on top and garnish with basil leaves.