Moroccan Judeo Cooking

Moroccan cuisine particularly refined, reflects many influences, Spanish, Berber, French. It combines ingredients and aromas of the Sephardic tradition with techniques of various influences.
Spicy and aromatic, it uses saffron, candied lemons, garlic, fresh coriander and amounts of cinnamon, nutmeg, ginger and allspice.

Duration : 4 hours (normal cooking)  

Two sessions  :

  • Morning from 10:00 to 14:00
  • Afternoon from 15:00 to 19:00

Price : 750 dh per person

Menu :   Salads + Skhina + dessert

Capacity : 60 people