Zineb Hattab is revolutionizing Swiss gastronomy with her bold, plant-based cuisine. The chef of Moroccan origin earned Switzerland’s first Michelin star for a 100% vegan restaurant, KLE in Zurich. Honored with the Swiss Culinary Merit, she embodies a new generation of chefs where flavor meets ethics.
The fall of Granada in 1492 marked the end of Muslim rule in Al-Andalus. By the late 15th century, Spanish and Portuguese expeditions had begun in Latin America, ushering in the era of conquest. As a result, across the Atlantic, local culinary traditions absorbed influences brought by the Andalusians, who had inherited culinary practices from North Africa and the Arab world. This fusion gave rise to specialties that would later make regions such as Peru, Brazil, and beyond renowned.
At the intersection of history, culture, and gastronomy, sellou represents the fusion of civilizations in Morocco, beginning with Amazigh traditions. Made from grains and honey, assellou was originally served as a dessert in the Almoravid courts. Over time, it evolved to reflect changes in consumption, adaptations, and regional influences, now incorporating local, Andalusian, and Arab-Oriental elements.
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