La Grande Table Marocaine at the Royal Mansour

With La Grande Table Marocaine at the Royal Mansour, Marrakech, the capital of hospitality and generosity, has found its finest ambassador for the art of entertaining rooted in local culture. Africa's best Moroccan restaurant promises an extraordinary sensory journey that those in the know would love to keep to themselves.
In Marrakech's iconic fine-dining restaurant, it's all about culinary discovery and sensory pleasure. Sh'hiwates, seafood pastilla, seven-vegetable couscous and Amlou ice cream offer a fresh take on Moroccan cuisine, drawing on secrets from the heart of tradition.
The very best of Moroccan gastronomy is served in a setting worthy of the experience: Royal. High ceilings, original artworks, designer linen, cutlery and glassware, and the languid melodies of lute and oud players: an ever-present elegance with one sole aim — to take pleasure to its absolute peak.

La Grande Table Marocaine tells a story born from the meeting of one of the most talented chefs of his generation with an age-old cuisine. When the Royal Mansour called on the talents of Yannick Alléno in 2008, the Parisian chef, devoted to showcasing the finest produce of the Île-de-France region, did not yet know how he would find his place within this traditional, family-style cuisine.

LA GRANDE TABLE MAROCAINE RESTAURANT MENU

LA GRANDE TABLE MAROCAINE RESTAURANT APPETIZERS

Fish chorba from small Abda catches: 420 DH

Harira al fassia: Tafilalt Medjool dates, chabakia and quail eggs: 300 DH

Berber green vegetable tagine: saffron threads and lemon from our gardens: 250 DH

Poached baby spiny lobster from Dakhla Bay, beetroot and citrus vinaigrette: 750 DH

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

LA GRANDE TABLE MAROCAINE RESTAURANT DISHES

Seafood pastilla, parsley and lemon salad: 1500 Dh

Chicken tagine with preserved lemon and Souss olives: 500 DH

Prawn couscous, royal semolina infused with verbena: 1200 DH

Pigeon served as a trid, with shredded thigh and lightly pan-seared breast: 850 DH

Beef shin tagine, celeriac and crushed red olives with parsley and garlic: 500 DH

LA GRANDE TABLE MAROCAINE RESTAURANT DESSERTS

Milk cream pastilla: caramelised dried fruits: 250 DH

Strawberry tagine: rose sorbet and crystallised petals: 250 DH

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

Argan oil fuseau pastry, chebbakia and saffron clementine sorbet: 250 DH

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

Average \xC3\xA0 la carte price: 1200 Dh