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Lamb Tagine

Course Code: EDN-0008


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This North African recipe guides the student through the creation of a traditional stew and a flat bread to dip in. In this lesson, the student masters the techniques of marinating and stewing lamb in Moroccan flavors and the basics of kneading, resting, and baking a traditional flat bread. Along the journey, the student learns to create essential condiments like preserved lemons and to use Mediteranean spices like saffron. The use of a tagine is ideal for its authenticity and presentation, but none of the flavors are lost in using a heavy-bottomed pan or a more traditional Filipino cooking vessel like the “palayok.”


 Marc Chalopin

Chef Marc Chalopin



Ducasse Education handpicked French Chef Marc Chalopin as the executive chef of Ducasse Education Philippines, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. He has 32 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. He also worked with Alain Reix at the Eiffel Tower restaurant Jules Verne in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu in Paris, and then as its opening executive chef in Seoul, South Korea. Chef Chalopin joined Ducasse Education and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials, and equipment available.

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