Kouss-Kouss Festival

Since its launch in 2018, Kouss·Kouss has been exploring the flavours, variations and sounds of this great transcultural dish. Following on from harissa (2022), blue fish (2023), a thousand and one seeds (2024) and chickpeas (2025), the festival is once again adopting a thematic approach, dedicating its latest edition to herbs and spices. From Belle de Mai to Plan d’Aou, via the Vieux-Port, Noailles, Les Goudes and all the neighbourhoods where the energy of Marseille’s culinary scene pulsates, nearly 200 venues are invited to come alive to the rhythm of aromatic herbs: iconic restaurants, up-and-coming eateries, community canteens, residents’ associations, third places, bakeries, patisseries, greengrocers…

This 9th edition of Kouss·Kouss, which forms part of L’Été marseillais, is co-produced by the Marseille Tourist, Leisure and Convention Bureau, the City of Marseille, Kouss-Kouss is produced by I.C.I – Cuisines de l’extraordinaire, Les Grandes Tables and Marseille Shopping.

For this 9th edition, over the course of 17 days, nearly 200 venues across Marseille – including restaurants, chefs, shops and cultural venues – are taking part.

Among the 30 guest chefs are: Abdel Alaoui (chef, Paris), Noura Aloui (baker, Sbeïtla, Tunisia), Aicha Belhouache (cook, Algiers), Marie Curry (social caterer, Bordeaux), Aya Debes (artist, Beirut), Slim Douiri (chef, Tunis), Floriane Facchini (artist associated with Le Zef, Scène nationale Marseille), Ftartchi (culinary project, Tunis), Youssef Gassab (chef, Kairouan, Tunisia), Collective Gufo (artists, Marseille), Tara Habis (chef and pastry chef, Beirut), Ali Khadher (designer, Gafsa, Tunisia), Elyes Lariani (culinary artist, Tunis), Emilie Laystary (author and journalist, Marseille), Clarisse Le Bas (ethnobotanist, La Treille), Mescladis (social entrepreneur, Barcelona), Morpheus (agency, Nice), Kamal Mouzawak (chef, Beirut), NBTA (cultural centre, Tangier), Ritual DZ (creator of culinary content on Algerian heritage, Algiers), Slimane Sadoune (chef, Algiers), SAFI Collective (artists and foragers, Marseille), Metin Saruhanli (pastry chef and chocolatier, Istanbul), Yasmina Sellam (chef and author, Algiers), Guillaume Sourrieu (chef, Marseille), Faiçal Zahraoui (chef, Casablanca)