The Morocco Club revisits the classics of Moroccan gastronomy by adding a touch of innovation to traditional recipes.

À la carte, warm foie gras on Razat El Khadi (traditional angel hair pastry) and its rose-flavored tomato jam, Fillet of lamb confit, presented on a bed of barley couscous with carrots and candied dates, or saffron crème brûlée, Pastilla (oriental pastry) with seasonal fruits and orange blossom …

Inspired by nature and the rich variety of products of the Moroccan soil, the Chef inscribes his recipes in an unusual creative process to offer you an exceptional gastronomic voyage.