From Souss to the World… Argan at the Heart of Haute Gastronomy

From May 8 to 12, 2026, Agadir and Aït Melloul will host the third edition of the international “Souss Gastro” Festival, under the theme: “From Souss to the World… Argan at the Heart of Haute Gastronomy.”

Carried by the Israe Association for Culinary Arts and Sustainable Development, in coordination with the Wilaya of the Souss‑Massa Region, and supported notably by ANDZOA, the festival is part of a public‑private strategy to upscale the region’s culinary offering. Yet, despite its global cosmetic fame, argan remains under‑exploited in high‑value‑added international gastronomic circuits.

The 2026 edition will spotlight the Kingdom of Saudi Arabia, within a broader South‑South cultural cooperation renewal. Saudi and Moroccan chefs will pit their techniques, products and culinary expertise against each other.

More than 300 professionals and 50 international jurors are expected. The flagship “Argan Cup” competition rewards creative relevance in using argan as a full‑blown gastronomic ingredient, as well as its role as an identity marker.

The programme embraces a hybrid format: competitions (hot cuisine, pastry, chocolate, bakery, 3D cake design, sculpture), nine technical master‑classes, industry conferences, and a competition dedicated to the art of tea, a segment repositioned as an intangible heritage structuring the Moroccan culinary experience.

Linked to the momentum of World Argan Day, the festival also aims to reconcile gastronomy with sustainability. Issues include traceability, fair remuneration of women’s cooperatives, and pressure on natural resources—subjects still rarely addressed in traditional gastronomic events.

The opening ceremony will take place on May 8 at 7 p.m. in the Olhão Garden.

In the long term, “Souss Gastro” will evolve from a showcase festival to a regional gastronomic standard‑setting platform.

Source: premiumtravelnews