For the benefit of those interested in learning a few of the secrets of Moroccan cuisine, not least the important role played in it by local herbs and spices, many of them from the Atlas mountains, we have put together a short series of courses to be conducted at the hotel by one of our experienced cooks, often by the chef himself.
Demonstrations and instruction will be given by one or more cooks with the assistance, where necessary, of an interpreter (French and English) but this is very much a hands-on affair so, whatever your cooking experience, you will be encouraged to ‘have a go.’ The idea, above all, is to learn while having fun.
Guests may choose to attend just one lesson, or up to three over several days, preparing a 3-course menu of their choice from a list of options comprising the best-known Moroccan specialities. Each class takes place during the morning, between 1030 and 1330, with courses being adapted, to the maximum extent possible, to the requirements of each group. Needless to say, once the chosen menu has been prepared you will be able to enjoy the fruits of your labours afterwards by enjoying your own dishes in the restaurant.
Here are some examples of the type of menu you might wish to prepare:
A A selection of Moroccan salads
Tagine of chicken with preserved lemons and green olives
B Harira with chickpeas
Kefta with eggs
Orange salad cinnamon
C Chicken filo parcels (pastilla)
Almond-filled patisserie (cornes de gazelle)
Cost: 400 dh per person for a three hour session (this includes the cost of the meal itself and an interpreter, if necessary). The minimum number per lesson is just 2 people and the maximum 10. Printed details of the recipe for each dish are supplied, as are pen and paper for making notes. We also provide aprons and chef’s toques.
Cookery courses may be booked by residents as well as non-residents with as little as 24 hours notice, subject to availability of kitchen staff and other bookings already made.