The beating heart of one of the world’s most beautiful luxury hotels, La Grande Table Marocaine at Royal Mansour Marrakech stands out as a benchmark of culinary excellence in the Kingdom. As part of the exclusive circle of Les Grandes Tables du Monde, this iconic restaurant in Marrakech embodies both the richness of Moroccan flavours and the sophistication of an exceptional venue.
With the arrival of multi-starred Chef Hélène Darroze, La Grande Table Marocaine is entering a new era. The goal: to continue creating surprise and emotion through a sharing cuisine that celebrates women. “We are delighted with this collaboration, which embodies the beginning of a new era at Royal Mansour Marrakech. With Hélène Darroze, we will continue our ambition of offering new experiences to our guests to give them bigger and better surprises every time. By combining the richness of the Moroccan terroir with respect for traditions and the creativity and recognised skills of Hélène Darroze, we are strengthening and perpetuating our ranking as a top culinary destination.” says Jean-Claude Messant, Managing Director of Royal Mansour Collection.
Hélène Darroze, a multi-star chef with a passion for Morocco
With her love for the land and for products grown with respect for nature, Hélène Darroze has always delivered a cuisine full of emotion. In the kitchen, her key words are authenticity and generosity, values she shares with the management and teams at Royal Mansour Marrakech, where she has been working since the spring of 2023. Heading up La Grande Brasserie since last November, she magnifies local produce through refined French cuisine. Before creating the new menu for La Grande Table Marocaine, Hélène Darroze took the time to deeply immerse herself in the culture of the Kingdom. “I love Morocco with a passion. My fascination with this country grows every time I visit and meet with its people.” she confides. Inspired by ancestral traditions and her encounters with local female cooks, the chef tells a story through her dishes, one of sensitivity, refinement, and generosity.
La Grande Brasserie
MON. TO SUN. 07.00AM TO 11.00AM
Breakfast
MAD 450/PERS.
Hot drinks
Coffees
Teas
Chocolate
Juices
Well being
Freshly squeezed
Bakery
Our home-made bread
Our pastries
Sweet delights
Cereals
Organic eggs
Our Chef’s signature
Morrocan‘s tradition
Soups
Tagines
Sweets
Fresh fruits
MON. TO SUN. 12.30PM TO 10.30PM
HORS D'OEUVRE & SALADS
-
Ajo blanco with fresh almonds, cucumber marinated with coriander, gravlax sardines from Essaouira slightly smoked MAD 180
-
Like a niçoise salad... green beans from Les Domaines, Datterino tomatoes, quail eggs and candied tuna belly MAD 320
-
Cesar salad with romaine lettuce, free range chicken and Cantabrian anchovies, Parmiggiano Reggiano MAD 320
-
Cantaloupe melon and beef cecina de Leon, local burrata, basil and fresh almonds MAD 280
-
Eggplant "Milanese", smoked paprika yogurt, lemon and caper berries MAD 280
-
Duck foie gras terrine seasoned with Timut pepper, baby beetroots, Moroccan orange and red onion chutney, toasted country bread MAD 550
-
Beef tartare, candied egg, summer purslane as starter, 100g as main course, 160g MAD 360/MAD 550
-
Chilled pea velouté with fresh mint from our garden, smoked duck breast, goat cheese MAD 210
THE SEAFOOD COUNTER
Caviar
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
Cocottes
-
Petits farcis of seasonal vegetables stuffed with caponata, marjoram and pilaf rice MAD 280
-
Traditional "Bouillabaisse" with fish of the day, rouille flavored with piquillo peppers MAD 560
-
Free range chicken "à la Basquaise", piperade with sweet and fresh peppers, Liseta potatoes MAD 440
-
Lamb shoulder from Béni Mellal, confit with Tandoori spices, carrot and citrus mousseline, intense jus with fresh coriander (2 pers.) MAD 920
Over the grill or the plancha
-
Angled John Dory cooked on the bone with bay leaf, stuffed zucchini flower, yuzu Kosho beurre blanc sauce MAD 550
-
Roasted octopus with chipotle, confit lemon, Moroccan olives, chimichurri condiments MAD 380
-
Our selection of beef, matured in our aging fridges, cooked over the fire and served with Béarnaise sauce:
-
french beef filet, 220g MAD 800
-
local beef filet, 220g MAD 550
-
french rib-eye, 350g MAD 900
Signatures
-
Lobster raviolo with runny egg yolk, peppers cooked over the barbecue, lobster emuslion with saffron pistils from Tallouine MAD 600
-
Rack of lamb from Béni Mellal with ras el hanout, cooked over the barbecue, smoked eggplant, lamb jus MAD 480
-
Smash burger, crispy beef brisket like bacon, beef tomato, 24 months Comté cheese, homemade piquillo peppers ketchup MAD 380
Desserts
-
our french cheese selection MAD 250
-
Ice creams and sorbets, toppings selection MAD 190
-
Chocolate and sesame profiteroles MAD 190
-
millefeuille with madagascar vanilla MAD 190
-
Apricot Pavlova, chantilly flavored with verbena from our garden MAD 190
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream MAD 240
-
Soft and crunchy Venezuelan Araguani chocolate biscuit, coffee pralin and Arabica coffee ice cream MAD 190
-
Locale melon, almonds and fennel sorbet MAD 190
Locally sourced products
Gluten-free
Vegan
Dairy-free
MON. TO SAT. 12.30pm to 2.30pm
Le Menu du marché
MAD 650/PERS.
Starters
Main courses
Desserts
Starter, main course and dessert, water and coffee included at MAD 650/PERS.
MON. TO SUN. 03.00PM TO 06.00PM
Afternoon tea
MAD 500/PERS.
TOASTED BREAD
-
La Tomate : Pesto rosso, preserved tomatoes, parmesan shavings and cherry tomatoes
-
Le Concombre : Fresh goat cheese, slices of cucumber, lemon gel and mint of the garden
-
Le saumon : Horseradish cream, homemade smoked salmon
-
Légumes grillés : Spiced eggplant caviar, zucchini, Marinated and grilled tomatoes with marjoram
Pastries
Teas selection
Green teas
Black teas
-
Breakfast black tea
A black tea with wooded notes
-
Darjeeling black tea
A black tea from India with almond and vegetals notes
-
Ceylan black tea
Black tea from Sri Lanka with fruity aromas
-
Thé noir Earl Grey
Black tea with hints of white tea, bergamot essential oil
-
Black tea with 4 red fruits
A black tea with strawbery red fruits
-
Our traditionnal mint tea
Herbals teas selection
Our hot chocolates
Freshly squeezed juices
Sun. 12.30pm to 4pm - live music
Le Poulet du dimanche
MAD 950/PERS.
A new perspective on culinary traditions at La Grande Table Marocaine
To mark this new chapter, Chef Darroze is innovating while preserving the essence of Moroccan cuisine. The menu, now structured around different cooking methods – ceramics, terracotta, steam, and fire – celebrates the Kingdom’s cooking techniques. A new traditional oven has even been installed to bring out the best in meats and other emblematic dishes.
While respecting the quintessence of Moroccan flavours, Hélène Darroze adds her own personal touch. Whether with a signature tight jus or the subtle addition of Landes chicken to a tajine, she reinvents without ever betraying the deep roots of this cuisine, rich in history and emotion. “I will create and innovate on the basis of Moroccan culinary tradition, for which I have the greatest respect.”, she explains.
La Grande Brasserie
MON. TO SUN. 07.00AM TO 11.00AM
Breakfast
MAD 450/PERS.
Hot drinks
Coffees
Teas
Chocolate
Juices
Well being
Freshly squeezed
Bakery
Our home-made bread
Our pastries
Sweet delights
Cereals
Organic eggs
Our Chef’s signature
Morrocan‘s tradition
Soups
Tagines
Sweets
Fresh fruits
MON. TO SUN. 12.30PM TO 10.30PM
HORS D'OEUVRE & SALADS
-
Ajo blanco with fresh almonds, cucumber marinated with coriander, gravlax sardines from Essaouira slightly smoked MAD 180
-
Like a niçoise salad... green beans from Les Domaines, Datterino tomatoes, quail eggs and candied tuna belly MAD 320
-
Cesar salad with romaine lettuce, free range chicken and Cantabrian anchovies, Parmiggiano Reggiano MAD 320
-
Cantaloupe melon and beef cecina de Leon, local burrata, basil and fresh almonds MAD 280
-
Eggplant "Milanese", smoked paprika yogurt, lemon and caper berries MAD 280
-
Duck foie gras terrine seasoned with Timut pepper, baby beetroots, Moroccan orange and red onion chutney, toasted country bread MAD 550
-
Beef tartare, candied egg, summer purslane as starter, 100g as main course, 160g MAD 360/MAD 550
-
Chilled pea velouté with fresh mint from our garden, smoked duck breast, goat cheese MAD 210
THE SEAFOOD COUNTER
Caviar
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
Cocottes
-
Petits farcis of seasonal vegetables stuffed with caponata, marjoram and pilaf rice MAD 280
-
Traditional "Bouillabaisse" with fish of the day, rouille flavored with piquillo peppers MAD 560
-
Free range chicken "à la Basquaise", piperade with sweet and fresh peppers, Liseta potatoes MAD 440
-
Lamb shoulder from Béni Mellal, confit with Tandoori spices, carrot and citrus mousseline, intense jus with fresh coriander (2 pers.) MAD 920
Over the grill or the plancha
-
Angled John Dory cooked on the bone with bay leaf, stuffed zucchini flower, yuzu Kosho beurre blanc sauce MAD 550
-
Roasted octopus with chipotle, confit lemon, Moroccan olives, chimichurri condiments MAD 380
-
Our selection of beef, matured in our aging fridges, cooked over the fire and served with Béarnaise sauce:
-
french beef filet, 220g MAD 800
-
local beef filet, 220g MAD 550
-
french rib-eye, 350g MAD 900
Signatures
-
Lobster raviolo with runny egg yolk, peppers cooked over the barbecue, lobster emuslion with saffron pistils from Tallouine MAD 600
-
Rack of lamb from Béni Mellal with ras el hanout, cooked over the barbecue, smoked eggplant, lamb jus MAD 480
-
Smash burger, crispy beef brisket like bacon, beef tomato, 24 months Comté cheese, homemade piquillo peppers ketchup MAD 380
Desserts
-
our french cheese selection MAD 250
-
Ice creams and sorbets, toppings selection MAD 190
-
Chocolate and sesame profiteroles MAD 190
-
millefeuille with madagascar vanilla MAD 190
-
Apricot Pavlova, chantilly flavored with verbena from our garden MAD 190
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream MAD 240
-
Soft and crunchy Venezuelan Araguani chocolate biscuit, coffee pralin and Arabica coffee ice cream MAD 190
-
Locale melon, almonds and fennel sorbet MAD 190
Locally sourced products
Gluten-free
Vegan
Dairy-free
MON. TO SAT. 12.30pm to 2.30pm
Le Menu du marché
MAD 650/PERS.
Starters
Main courses
Desserts
Starter, main course and dessert, water and coffee included at MAD 650/PERS.
MON. TO SUN. 03.00PM TO 06.00PM
Afternoon tea
MAD 500/PERS.
TOASTED BREAD
-
La Tomate : Pesto rosso, preserved tomatoes, parmesan shavings and cherry tomatoes
-
Le Concombre : Fresh goat cheese, slices of cucumber, lemon gel and mint of the garden
-
Le saumon : Horseradish cream, homemade smoked salmon
-
Légumes grillés : Spiced eggplant caviar, zucchini, Marinated and grilled tomatoes with marjoram
Pastries
Teas selection
Green teas
Black teas
-
Breakfast black tea
A black tea with wooded notes
-
Darjeeling black tea
A black tea from India with almond and vegetals notes
-
Ceylan black tea
Black tea from Sri Lanka with fruity aromas
-
Thé noir Earl Grey
Black tea with hints of white tea, bergamot essential oil
-
Black tea with 4 red fruits
A black tea with strawbery red fruits
-
Our traditionnal mint tea
Herbals teas selection
Our hot chocolates
Freshly squeezed juices
Sun. 12.30pm to 4pm - live music
Le Poulet du dimanche
MAD 950/PERS.
A Moroccan table full of surprise and emotion
Each dish at La Grande Table Marocaine is an invitation to discover a new story. Now, under the direction of Hélène Darroze, this iconic restaurant at Royal Mansour Marrakech becomes the stage for a unique culinary experience, where Moroccan traditions and innovation blend harmoniously. Through this contemporary reinterpretation, the Chef celebrates transmission and authenticity, paying tribute to a cuisine created by women, generous and full of sensivity.
Today, Hélène Darroze tells a new story at La Grande Table Marocaine, one filled with magic, refinement and generosity – just like the finest legends of the Kingdom!