Gastronomy

The traditional Moroccan cuisine draws on a repertoire that has been transmitted and continually reworked by the House's teams: grand hand-shaped pieces, slowly braised dishes from the classical repertoire, the sharing tables of great Moroccan cuisine. The international repertoire is a complementary discipline, composed under the guidance of an executive chef from noble ingredients selected for their quality. Both registers share the same standard: nothing is standardised, everything is composed for the occasion.

Yes. The House operates throughout the Kingdom, including in the provinces of the Deep South. Teams, tableware and selected produce are transported on site; distance does not alter the level of service. A reception in Dakhla or Laayoune receives the same preparation and attention as one in Casablanca or Rabat.

Everything begins with a conversation with the family or the client. The House listens to the occasion, the origin of the guests, the host's preferences and the constraints of the venue before composing. There is no menu to browse: the menu is a progression of flavours built for that specific event, with a balance between textures and attention given to each course. The final composition is submitted for approval before the service.

Yes. The House devises gastronomic programmes combining both repertoires when the occasion warrants it, for instance a reception bringing together Moroccan guests and foreign delegations. The articulation between the two registers is conceived as a coherent composition, not as two distinct offerings placed side by side. That capacity to hold both disciplines within a single service distinguishes the House's approach.

For any project, private reception, corporate event, official ceremony or gala, write via the contact form or by telephone on +212 522 25 25 13. The House considers each enquiry and responds with a proposal adapted to the occasion, the city and the number of guests expected.