Archive for the ‘Cookery Courses In Marrakech’ Category

5 Reasons to stay at Les Borjs de la Kasbah

Monday, July 11th, 2011

When it comes to choosing accommodation in Marrakech there is no shortage of large international hotels for package tourist and business customers and there is no lack, either, of riads of all kinds, the vast majority of them unregulated and run by non-professionals.

However, Les Borjs de la Kasbah, with its eighteen rooms,  is one of a small number of boutique hotels in Marrakech to offer an intimate and exclusive atmosphere in addition to a full range of services of the highest standard.

Opened in 2006 after a three year building and restoration project, this friendly, luxury hotel is a haven of peace and tranquillity amid the hustle and bustle for which Marrakech is so famous. Here are some reasons for staying with us:

1)     Location: just yards from the Royal Palace, Les Borjs de la Kasbah stands in the heart of the fortified Kasbah, in the most southerly part of the old city, an entertaining walk from the central Jemaa el Fna square but far enough away from its hurly burly atmosphere to be delightfully peaceful by comparison.

2)     The Pool: a secluded leisure area houses the 5m x 10m heated pool with its sun terrace and poolside bar. After a day busy shopping and sightseeing in Marrakech you can unwind in this remarkable haven of tranquillity sipping a mint tea or iced drink – you can take a light lunch here too.

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3 Top Tagine’s – The best of Marrakech cuisine

Friday, February 4th, 2011

Les Borjs de la Kasbah, one of the best character hotels in Marrakech, has compiled the best recipes for Tagine, the quintessentially Moroccan dish.

Bursting with aromatic spices and flavour, a meat tagine is an exotically spiced, slow cooked casserole, as tender as you can get, its simplicity producing perfect results every time. BK’s popular courses in Moroccan cuisine can help you to become a Marrakech masterchef!

tagine-marrakech-5star-hotel

Jamie Oliver’s beef tagine

We don’t know how much experience of Marrakech Essex boy Jamie Oliver has, but he can rustle up a mean beef Tagine. He describes a Tagine as a “stew with attitude”, this one certainly is. Jamie’s easy steps will ensure you can produce something really special too.

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Cookery Courses in Moroccan Cuisine

Sunday, August 1st, 2010

Given the growing interest in the cuisine of other cultures outside Europe, we have added Cookery Courses to our range of services. Often conducted by the chef himself, with an interpreter if necessary, the courses aim to give an insight into the use of exotic spices in classic Moroccan recipes during preparation of a three-course meal which you prepare yourself and then enjoy for lunch. Each morning course (for between 2 and ten people maximum) lasts for about three hours and can be booked at the hotel itself after your arrival.