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
Coffees
Teas
Chocolate
Well being
Freshly squeezed
Our home-made bread
Our pastries
Sweet delights
Cereals
Our Chef’s signature
Soups
Tagines
Sweets
Fresh fruits
-
Cesar salad with sucrine lettuce, free range chicken and Cantabrian anchovies, Parmiggiano Reggiano MAD 320
-
Green bean salad with kiwi from Les Domaines, amlou, toasted hazelnuts MAD 240
-
Marinated zucchini with flower vinegar, Parmigiano Reggiano, toasted pumpkin seeds MAD 220
-
Chicken and duck pâté en croûte, mustard cream, sweet and sour zucchini with herbs MAD 350
-
Beefsteak tomato, confit tuna belly, tonnato sauce, garden purslane MAD 380
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Salmorejo, cecina de Léon, confit egg yolk, country bread rubbed with garlic MAD 280
-
Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Large raviolo with runny egg-yolk, barbecue-roasted eggplant, golden raisins and pine nuts, brown butter, Roquefort emulsion MAD 300
-
Blue lobster in its shell, tarragon and lime mayonnaise MAD 950
-
Oysters from Oualidia, pickled shallots, pearls of Barolo vinegar and argan oil MAD 280
-
Wild prawns with sucrine lettuce, cocktail sauce, shellfish cream MAD 320
-
Spider crab flavored with lime and lampong pepper, cucumber emulsion and Kristal caviar MAD 550
-
The great shellfish platter MAD 1250
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
-
Lamb shoulder from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Golden creamy rice with Taliouine saffron pistils, wild prawns carpaccio style, herb salad from our garden 410 MAD
-
Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
-
Safi John Dory fillet baked in fig leaf-infused salt crust, virgin sauce 800 MAD
-
our french cheese selection 250 MAD
-
Chocolate profiteroles, cocoa nibs praline, Earl Grey tea ice cream, Dominican Republic chocolate sauce 200 MAD
-
millefeuille with madagascar vanilla 200 MAD
-
Peaches and nectarine pavlova from « Les Domaines », honey chantilly cream 200 MAD
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream 240 MAD
-
Melted Venezuelan Araguani chocolate and raspberries biscuit, raspberry sorbet 200 MAD
-
Crispy fig tart, shortbread and geranium sorbet 200 MAD
-
Baked Alaska with Tahitian vanilla and apricot
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Starter / Main course or Main course / Starter, water and coffee included at MAD 500/Pers.
Starter, main course and dessert, water and coffee included at MAD 650/PERS.
SANDWICHES
Pastries
A new perspective on culinary traditions at La Grande Table Marocaine
Coffees
Teas
Chocolate
Well being
Freshly squeezed
Our home-made bread
Our pastries
Sweet delights
Cereals
Our Chef’s signature
Soups
Tagines
Sweets
Fresh fruits
-
Cesar salad with sucrine lettuce, free range chicken and Cantabrian anchovies, Parmiggiano Reggiano MAD 320
-
Green bean salad with kiwi from Les Domaines, amlou, toasted hazelnuts MAD 240
-
Marinated zucchini with flower vinegar, Parmigiano Reggiano, toasted pumpkin seeds MAD 220
-
Chicken and duck pâté en croûte, mustard cream, sweet and sour zucchini with herbs MAD 350
-
Beefsteak tomato, confit tuna belly, tonnato sauce, garden purslane MAD 380
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Salmorejo, cecina de Léon, confit egg yolk, country bread rubbed with garlic MAD 280
-
Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Large raviolo with runny egg-yolk, barbecue-roasted eggplant, golden raisins and pine nuts, brown butter, Roquefort emulsion MAD 300
-
Blue lobster in its shell, tarragon and lime mayonnaise MAD 950
-
Oysters from Oualidia, pickled shallots, pearls of Barolo vinegar and argan oil MAD 280
-
Wild prawns with sucrine lettuce, cocktail sauce, shellfish cream MAD 320
-
Spider crab flavored with lime and lampong pepper, cucumber emulsion and Kristal caviar MAD 550
-
The great shellfish platter MAD 1250
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
-
Lamb shoulder from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Golden creamy rice with Taliouine saffron pistils, wild prawns carpaccio style, herb salad from our garden 410 MAD
-
Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
-
Safi John Dory fillet baked in fig leaf-infused salt crust, virgin sauce 800 MAD
-
our french cheese selection 250 MAD
-
Chocolate profiteroles, cocoa nibs praline, Earl Grey tea ice cream, Dominican Republic chocolate sauce 200 MAD
-
millefeuille with madagascar vanilla 200 MAD
-
Peaches and nectarine pavlova from « Les Domaines », honey chantilly cream 200 MAD
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream 240 MAD
-
Melted Venezuelan Araguani chocolate and raspberries biscuit, raspberry sorbet 200 MAD
-
Crispy fig tart, shortbread and geranium sorbet 200 MAD
-
Baked Alaska with Tahitian vanilla and apricot
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Starter / Main course or Main course / Starter, water and coffee included at MAD 500/Pers.
Starter, main course and dessert, water and coffee included at MAD 650/PERS.
SANDWICHES
Pastries
