Special Events

Cup of champagne Laurent Perrier

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Duck foie gras

Pan-fried, beef khlii and Jerusalem artichoke espuma

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Scallops and sweetbread

Pâté en croûte, Persian lemon, pistachio condiment and vegetable pickles

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Atlas quail

Tf'faya of onions with raisins, carob bean couscous and Amlou juice

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Christmas log

Infinitely lemon and hazelnut praliné

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Cofee, tea & homemade mignardises

Cup of champagne Heure Bleue Palais selection

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Scallops

Granny Smith and green herb juice with olive oil

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Lobster from our coasts

Lobster carpaccio with cauliflower marinade, argan oil and Oscietra caviar

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Sole and smoked salmon

Creamy barkoukech with sea urchin and Oscietra caviar

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Chicken from Rahamna farm

In m’hancha with wild mushrooms and almonds, orange espuma, ras el hanoute and saffron

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Exotic pineapple / coconut

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Cofee, tea & homemade mignardises

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.