Archive for the ‘Neues vom Les Borjs’ Category

Exchange Rates Favour Morocco

Thursday, April 10th, 2014

Having risen against most currencies during 2013, the Moroccan Dirham (MAD) has eased by some 8% during the past few months and is currently fluctuating at around MAD 13.45* to the pound sterling and MAD 11.25* to the euro; holidays in Morocco are thus even better value, with spending money going that much further.

Cost of dining in Marrakech

Take, for example, a restaurant meal for two. Whilst a fine dining experience (and there is no shortage of opportunities for experiencing the very best of European and Moroccan cuisine) will vary between MAD 600 and 800 a meal at a midrange restaurant will average around MAD 400; if that’s not reasonable enough a street food experience can be yours for less than MAD 100!

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New Summer Menus from our talented young chef

Monday, April 15th, 2013

In February 2013, a range of newly-created Spring and Summer menus was introduced to our hotel’s ‘Le Jasmin’ restaurant by our young head chef, Houcein Id Ahmed.

Having joined Les Borjs in January 2011 as commis chef, Houcein rapidly proved his worth and in January 2013 he was given his chance to take full charge of the kitchen. His first job was to produce new menus for the Moroccan and European à la carte menus as well as around a dozen, daily changing half board menus and a range of lighter meals served to residents at the poolside bar.

As an example of the dishes to be found in our ‘Le Jasmin’ restaurant, you can allow yourself to be tempted by, amongst many others: Sea bass tagine with vegetables and olive m’charmal, Berber style; a Timbale dish of prawns and shrimps with purée of lemon-infused avocado and a pear-almond salsa; Stuffed beef roll cooked with thyme; Clove-flavoured duck breast garnished with young vegetables; Pastilla mille feuilles with pineapple and honey cream.

Vegetarians are also well provided for with dishes including: Corn risotto of courgette and parmesan with mascarpone mushrooms and Vegetable roll in flaky ‘brick’ pastry served with a mixed salad.

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