On Fridays in Morocco, it is the custom for families and friends to get together for couscous tasting. Chef Handour looks forward to initiate you in this tradition with a Friday night culinary signature featuring the tastes of the Orient and local ingredients; garden vegetables, Argan oil, orange, orange blossom and cinnamon are expertly combined with a light touch of innovation - all awaiting your enjoyment on discovering this gastronomic escapade. Dine by candlelight on the patio or in the dining room by the fireplace, the choice is yours!
Sunday evening’s aperitif hour at Heure Bleue Palais is the time when kemia take centre stage. Kemia - the equivalent to Spanish tapas or Lebanese mezze - are traditionally served with drinks in the early evening; they are indigenous to North Africa, though there are subtle differences between Algeria, Tunisia and Morocco. Piquant olives, almonds and pistachios are considered the ‘basic’ kemia - all are bite sized appetisers served with an aperitif.
