The Royal Mansour’s great Moroccan table

With the Grande Table Marocaine du Royal Mansour, Marrakech, capital of hospitality and generosity, has found its best ambassador to illustrate the art of entertaining rooted in local culture. Africa’s best Moroccan restaurant promises an extraordinary sensory journey, the secret of which insiders would like to keep to themselves.
At Marrakech’s emblematic gourmet restaurant, it’s all about tasty discoveries and the pleasure of the senses. Sh’hiwates, seafood pastilla, seven-vegetable couscous and Amlou ice cream offer an original interpretation of Moroccan cuisine that draws its secrets from the heart of tradition.
The jewels of Moroccan gastronomy are savored in a setting worthy of the experience: Royal. High ceilings, original works of art, designer linens, cutlery, glassware and the languorous melodies of lute and oud players: the omnipresent elegance has but one objective: to bring pleasure to its peak.

La Grande Table Marocaine tells a story, born of the encounter between one of the most talented chefs of his generation and an ancestral cuisine. When the Royal Mansour called on the talents of Yannick Alléno in 2008, the Parisian chef, committed to sublimating the local produce of the Île de France region, didn’t yet know how to fit in with this traditional, family-style cuisine.

LA GRANDE TABLE MAROCAINE RESTAURANT MENU

STARTERS FOR THE RESTAURANT LA GRANDE TABLE MAROCAINE

Chorba of small fish from Abda: 420 DH

Harira al fassia: Tafilalt medjoole dates, chabakyias and quail eggs: 300 DH

Berber tajine of green vegetables: saffron pistils and lemon from our gardens: 250 DH

Dakhla Bay spiny lobster poached in beet and citrus vinaigrette: 750 DH

Briouates: spinach and fresh cheese, m’charmel prawns, chicken with honey and roasted almonds, lamb and mint: 350 DH

DISHES FROM LA GRANDE TABLE MAROCAINE RESTAURANT

Seafood pastilla with parsley and lemon salad: 1500 Dh

Chicken tajine with preserved lemon and Souss olives: 500 DH

Couscous with shrimps, royal semolina flavoured with verbena: 1,200 DH

Pigeon served as a Trid, leg shredded and breast just pan-fried: 850 DH

Tajine of beef shank, celeriac and crushed red olives in parsley: 500 DH

LA GRANDE TABLE MAROCAINE DESSERTS

Pastilla with milk cream: caramelized dried fruit: 250 DH

Strawberry tagine: rose sorbet and crystallized petals: 250 DH

Chocolate sorbet with cedar honey and toasted sesame emulsion: 250 DH

Argan oil spindle, Chebbakia and saffron clementine sorbet: 250 DH

Royal Mansour orange pearls: rose sorbet and crystallized petals: 250 DH

Average à la carte price: Dh1,200