The delicacies marocaine is among the most wealthy and various because of its many influences (arab-andalusian, berber, jewish, or european) and its ancestral know-how that has made it via the ages. If the standard delicacies is deeply anchored within the moroccan tradition, moroccan delicacies modern is rising since just a few years, with as spearheads of the heads as Meryem Cherkaoui (Mes Lalla – Mandarin Oriental, Marrakech), Mohammed Fedal (restaurant Dar Moha in Marrakech) or the youth Issam Rhachi (The Naoura – Fouquet’s Marrakech) or Aissam Ait Ouakrim (Palais Soleiman Marrakech), to not point out French cooks equivalent to Yannick Alléno, who likes to modernize basic moroccan on the Royal Mansour (Marrakech as govt chef Jérôme Dice).

Meryem Cherkaoui, the ambassador of the moroccan gastronomy

Meryem Cherkaoui (photograph : Mandarin Oriental)

Put in from October 2015, the Mandarin Oriental – final born of the palaces of marrakesh – with the desk Mes Lalla, the chief Meryem Cherkaoui has emerged as the primary ambassador of the moroccan gastronomy, notably because of its modern interpretation of conventional recipes moroccan. Fashioned in France, the Institut Paul Bocuse, this native of Rabat is moved by the kitchens of the Majestic in Cannes and the Crillon in Paris, earlier than returning in 2002, to open in Casablanca in his first restaurant, “the Dwelling of The Gourmand”, which featured a good looking kitchen, a neo-provencal.

delicacies marocaine contemporaine

With Mes Lalla (which owes its title to the inexperienced olives of the area of Meknes), Meryem Cherkaoui performs this time the cardboard of moroccan flavours that she is modernizing, enhancing the merchandise of native producers and greens grown within the natural backyard of the lodge. Rewarded by a three toques Gault & Millau and the be aware 15,5/20, its refined delicacies – formatting every day by the pinnacle chef Ayyuub El Ouadi – is a real invitation to journey via the gorgeous culinary heritage native.

The decor is supposed to stylish and informal with touches of moroccan and arab-andalusian introduced by native handicrafts. The principle house presents a thirty coated whereas a room barely away presents a good looking breakfast desk to accommodate ten friends. Additionally of be aware is the presence outdoors a spacious terrace for eating beneath the celebs. Facet service, it’s thoughtful, neat and efficient even when some could discover it too far !

A type of “white card” in 6 providers to find the kitchen of Mr. Cherkaoui

Open solely within the night, Mes Lalla presents three menus : a menu “Signature”, the place Meryem Cherkaoui expresses its character by revisiting conventional moroccan dishes. Anticipate to spend between€ 15 and 20,50€ for an entry and between 26€ and 41€ for the meat/fish. A components “carte blanche” (6 providers/73€ per pers.) can also be proposed round this menu. Additionally, you will discover a menu “Custom” with the basic moroccan (chorba, pastilla, tajine, couscous…). Anticipate to spend between€ 15 and€ 20 for an entry and between 25€ and 30€ for a dish. A menu “via the market” can also be out there with inputs (between 15€ and 27€) and dishes (between 32€ and 72€) that are the French-Italian delicacies with beef carpaccio, sole a la grenobloise, linguine with lobster… The wine listing presents a pleasant number of bottles from Europe and North Africa.

Again in footage on a dinner “Carte blanche/Signature”…

Cannelloni of cucumber, spider crab with cream, fennel, cucumber gelée, orange and argan oil. A phenomenal mouth, stuffed with freshness and lightness, which units the tone for the remainder of the meal with a pleasant number of flavors and perfumes.

Carpaccio of octopus marinated in chermoula, maakouda potato with spices, snap beans, capers from Morocco and leaves tétragone. Marinated in chermoula (sauce fabricated from cumin, lemon, garlic, persil and argan oil), skinny slices of octopus with a good looking tenderness develop delicate oriental flavors that mix superbly with the maakouda, cake conventional potato-based, which is labored right here with the chickpea flour and the trompe-l’oeil in the way in which of a merguez sausage. The capers of Morocco (for information, the Morocco is the first world producer of capers) carry a contact of acidity to the entire whereas the tétragone delivers nice vegetal notes.

Couscous of lobster to the 7-grain, caramelized squash and juice of lobster. A elegant interpretation that’s beneficiant and engaging of probably the most well-known specialty of north africa.

Sardine désarêtée to the chermoula, onion confit and candy and bitter. A flat of character, with spicy flavours, which has suffered sadly from the presence of many… edges ! The small quack of the night !

Rooster with lemon confit, celeriac puree argan oil, beads of celery, I quali with the olive and purple juice full-bodied. The dish the much less shocking of the dinner that also presents a pleasant number of flavors and perfumes.

mascarpone Cream/pink, ice tomato/raspberry and cookie ghriba. A stunning pre dessert contemporary and energetic with a good looking mixture tomato/raspberry, the sweetness of the creamy mascarpone/pink, to not point out the crumble of ghriba, biscuit and conventional, which brings the feel.

Pastilla hazelnut praline, beaded quince to candy spices. A model unstructured of the well-known pastilla, how yarrow, which to me lack luster. I’m not satisfied by the affiliation praline/quince who lack character and oomph. I most popular the freshness and the petillance of the pre dessert.

My opinion : regardless of a quack on the sardine, and a small reserve on the pastilla for dessert, I can solely encourage you to find the gorgeous kitchen Meryem Cherkaoui, who’s touring between custom and modernity, within the management and refinement. When one is aware of somewhat of the standard moroccan delicacies, one can solely respect the modern method developed (within the menu “signature”), with a particular point out to the carpaccio of octopus and couscous of lobster. It’s refreshing to see an ideal expertise like Meryem Cherkaoui take part within the growth of their nationwide gastronomy, with their eyes open to the world and in a quest for culinary excellence. If, in fact, Morocco, the costs are excessive, they continue to be superb in comparison with an excellent variety of different tables eating lodge of Marrakech.

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