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 500/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
-
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 210
-
Soufflé with aged comté cheese, mixed herbs salad with fennel MAD 260
-
Chicken pie with duck foie gras and pistachios, pickled seasonal vegetables MAD 320
-
Charred leeks mimosa, gribiche sauce MAD 190
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Chilled pea velouté with mint, smoked duck breast and fresh goat cheese MAD 210
-
Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Zucchini raviolo with Tan-Tan shrimps, runny egg yolk, shellfish bisque, basil emulsion MAD 460
THE SEAFOOD COUNTER
-
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 650
-
The great shellfish platter MAD 1250
CAVIARS
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
Cocottes
-
Pearled spelt with peas, zucchini and green asparagus MAD 290
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc, MAD 780
-
Free-range chicken with brioche and foie gras under the skin, stewed fava beans with poultry jus, spring onions and baby potatoes MAD 460
-
Fish of the day cooked "en papillotte", zucchini with garlic, black olives, sauce vierge MAD 540
Over the grill or the plancha
Signatures
-
Lamb shoulder from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Black and creamy Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano 410 MAD
-
Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
-
Sole from Safi "à la meunière", Grenobloise condiments, capers 800 MAD
Desserts
-
our french cheese selection 250 MAD
-
Chocolate profiteroles, cocoa nib ice cream 200 MAD
-
millefeuille with madagascar vanilla 200 MAD
-
Pavlova aux framboises, chantilly parfumée au thym de notre jardin 200 MAD
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream 240 MAD
-
Soft and crunchy Venezuelan Araguani chocolate biscuit, coffee pralin and Arabica coffee ice cream 200 MAD
-
Caramelised apple, geranium from our garden, Beldi apple sorbet, buckwheat shortbread 200 MAD
Locally sourced products
Gluten-free
Vegan
Dairy-free
MON. TO SAT. 12.30pm to 2.30pm
Le Semainier
MAD 500 or MAD 650
-
monday
-
Beef cheek daube "à la provençal", glazed pearl onions, mashed potatoes with brown butter
-
Tuesday
-
Salted cod brandade, toasted country bread with garlic, poached egg
-
wednesday
-
Savoy cabbage stuffed with Oualidia blue lobster, tarragon-infused bisque
-
Thursday
-
Veal chuck blanquette, leek sifflets, glazed carrots, pilaf rice
-
Friday
-
Traditional bouillabaisse, rouille with pimientos del piquillo
-
Saturday
-
Coquelet "poule au pot" style, stewed new potatoes, suprême sauce
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.
MON. TO SUN. 03.00PM TO 06.00PM
Afternoon tea
MAD 550/PERS.
SANDWICHES
Pastries
Teas selection
Our hot chocolates
Freshly squeezed juices
Sun. 12pm to 4pm
Le Brunch d'Hélène
MAD 1250/PERS.*
Buffet
Shellfish bar
Salads
-
Cesar salad with sucrine lettuce and free-range chicken
-
Red and yellow endive, salt crust cooked beetroot, toasted walnuts, pomogrenate and Roquefort cheese
-
Candied baby potato salad, chimichurri and herbs from the garden, capers and caperberries
-
Niçoise salad, taggiasca olives, confit tuna belly and cherry tomatoes
-
Mimosa eggs with Cantabrian anchovies, lettuce heart and baby greens
-
Flame-grilled zucchini and eggplant, gremolata with olive oil from the Atlas
Charcuterie board
Cheese
Table side
-
Comté and veal ham croque-madame, poached-egg, baby spinach salad
-
Or
-
Roasted free-range chicken from Les Landes, brioche and foie gras under the skin
-
Or
-
Macaroni gratin with Emmental, mushrooms and veal ham
-
Or
-
Line-caught John Dory fillet, Meunière style, Grenobloise sauce
-
Or
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc
Sweet corner
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 500/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
-
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 210
-
Soufflé with aged comté cheese, mixed herbs salad with fennel MAD 260
-
Chicken pie with duck foie gras and pistachios, pickled seasonal vegetables MAD 320
-
Charred leeks mimosa, gribiche sauce MAD 190
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Chilled pea velouté with mint, smoked duck breast and fresh goat cheese MAD 210
-
Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Zucchini raviolo with Tan-Tan shrimps, runny egg yolk, shellfish bisque, basil emulsion MAD 460
THE SEAFOOD COUNTER
-
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 650
-
The great shellfish platter MAD 1250
CAVIARS
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
Cocottes
-
Pearled spelt with peas, zucchini and green asparagus MAD 290
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc, MAD 780
-
Free-range chicken with brioche and foie gras under the skin, stewed fava beans with poultry jus, spring onions and baby potatoes MAD 460
-
Fish of the day cooked "en papillotte", zucchini with garlic, black olives, sauce vierge MAD 540
Over the grill or the plancha
Signatures
-
Lamb shoulder from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Black and creamy Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano 410 MAD
-
Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
-
Sole from Safi "à la meunière", Grenobloise condiments, capers 800 MAD
Desserts
-
our french cheese selection 250 MAD
-
Chocolate profiteroles, cocoa nib ice cream 200 MAD
-
millefeuille with madagascar vanilla 200 MAD
-
Pavlova aux framboises, chantilly parfumée au thym de notre jardin 200 MAD
-
The true baba soaked in Darroze Armagnac of your choice, cooked and raw peaches, green cardamome cream 240 MAD
-
Soft and crunchy Venezuelan Araguani chocolate biscuit, coffee pralin and Arabica coffee ice cream 200 MAD
-
Caramelised apple, geranium from our garden, Beldi apple sorbet, buckwheat shortbread 200 MAD
Locally sourced products
Gluten-free
Vegan
Dairy-free
MON. TO SAT. 12.30pm to 2.30pm
Le Semainier
MAD 500 or MAD 650
-
monday
-
Beef cheek daube "à la provençal", glazed pearl onions, mashed potatoes with brown butter
-
Tuesday
-
Salted cod brandade, toasted country bread with garlic, poached egg
-
wednesday
-
Savoy cabbage stuffed with Oualidia blue lobster, tarragon-infused bisque
-
Thursday
-
Veal chuck blanquette, leek sifflets, glazed carrots, pilaf rice
-
Friday
-
Traditional bouillabaisse, rouille with pimientos del piquillo
-
Saturday
-
Coquelet "poule au pot" style, stewed new potatoes, suprême sauce
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.
MON. TO SUN. 03.00PM TO 06.00PM
Afternoon tea
MAD 550/PERS.
SANDWICHES
Pastries
Teas selection
Our hot chocolates
Freshly squeezed juices
Sun. 12pm to 4pm
Le Brunch d'Hélène
MAD 1250/PERS.*
Buffet
Shellfish bar
Salads
-
Cesar salad with sucrine lettuce and free-range chicken
-
Red and yellow endive, salt crust cooked beetroot, toasted walnuts, pomogrenate and Roquefort cheese
-
Candied baby potato salad, chimichurri and herbs from the garden, capers and caperberries
-
Niçoise salad, taggiasca olives, confit tuna belly and cherry tomatoes
-
Mimosa eggs with Cantabrian anchovies, lettuce heart and baby greens
-
Flame-grilled zucchini and eggplant, gremolata with olive oil from the Atlas
Charcuterie board
Cheese
Table side
-
Comté and veal ham croque-madame, poached-egg, baby spinach salad
-
Or
-
Roasted free-range chicken from Les Landes, brioche and foie gras under the skin
-
Or
-
Macaroni gratin with Emmental, mushrooms and veal ham
-
Or
-
Line-caught John Dory fillet, Meunière style, Grenobloise sauce
-
Or
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc
Sweet corner
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!