The typical Mediterranean breakfast, included in the tariff of the room, can be served “al fresco” on the patio or terrace, or in the winter months, in the ground floor dining area. Guests will able to begin their day with freshly baked bread, homemade marmalade and jams, boiled, fried, or scrambled eggs or omelettes, oven fresh cakes and biscuits, yoghurt, fresh fruit, freshly squeezed orange juice, and of course coffee or tea.
Light freshly made snacks are available throughout the day. Thus while you are basking in the sun on the terrace you could enjoy a Moroccan yoghurt made with honey and nuts, or a bowl of fresh fruit salad, or if something a little more filling is preferred, a “trio” of Moroccan salads, or a perhaps a sandwich of grilled vegetables, with goats’ cheese and a touch of mint.
Our dinners are the result of a fusion of Moroccan and Italian cuisine, served by candlelight, and followed by a relaxing herb tea. We never use processed foods in our kitchen, and all our meals are prepared using traditional methods. Our chef plans a delicious menu of the day with typical traditional Moroccan dishes, prepared with love and the freshest of ingredients. Try our “briouates” (small pastries with savoury fillings) or the famous “pastilla” with pigeon and almonds, Moroccan salads and soups, and our delicious tajines and couscous, and we are sure you will be delighted!
As we are only a small hotel, guests are kindly asked to let the staff know if they would like to dine with us. The chef will make every attempt to satisfy any dietary requirements the guests may have. Vegetarians are made most welcome.
Moroccan Cuisine is a perfect combination of various traditional cuisines and is one of the best in the world. Its fascinating mixture of flavours, aromas and colours, combined with its capacity to amalgamate vegetables, fish and fruit with delicate and refined spices, have made it renowned and appreciated the world over.
Mediterranean, African, and Oriental cuisine have been fused with the local Berber traditions; the bitter-sweet tastes are inherited from the lands of Arabia, whereas the tradition of combining fruit with meat is Persian. The desserts, full of sugar and spice, are instead a Turkish passion. In order to know a country well, the is no better way than to study its traditional cuisine, taste its foods, and enjoy its flavours and aromas.
Thus, with this aim in mind, the Riad Azoulay offers its guests the opportunity to join the chef Saida, who will reveal to them all the secrets of the Moroccan cuisine.
During the course the chef will teach the students how to recognize and choose the correct spices for each dish, how to cook using the traditional methods, and how to prepare some true Moroccan meals to serve to their friends and family when they return home.
Amongst other things students will be taught how to make cous cous with lamb stew and vegetables, how to use the terracotta tajine to braise meat with vegetables and fruit, and how to make some very special Moroccan desserts.
3, derb Jamaa el Kbir – Hay Essalam Marrakech, Morocco
Tel.: 00 212 (0) 5 2438 3729