For me, cooking is sharing. Share knowledge and desires within my team. Share with our guests the pleasure of flavors and preparations, of course those culinary heritage that I inherited with pride, but also those from elsewhere. To marry them in the plate is an enrichment.
Cooking in Essaouira also means paying tribute to the ocean and the province, enjoying local products and the sea - which is the best way to preserve them. Argan oil, olive, mountain honey, goat cheese, sardines, kid meat, lamb or bull, prickly pear, pomegranate.
I see my cooking as a play. Each representation is a risk, that of authenticity. Each representation follows a will, that of making beauty with good.
Ahmed Handour – Head Chief