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
Cold hors-d'œuvre
-
Chicken pie with duck foie gras and pistachios, seasonal vegetables pickled MAD 300
-
les domaines green beans salad and kiwi, nuts amlou, herbs and flowers from the garden MAD 220
-
duck foie gras confit with timut berries, orange chutney and red onion MAD 420
-
oualidia crab seasoned with lime and long pepper, cucumber emulsion, kristal caviar from quidao lake from thousand islands lake MAD 850
-
Melon, Casablanca burrata, smoked duck breast, verbena pesto MAD 200
Hot hors-d'œuvre
Kaviari caviar, traditional garnish, potatoes blinis
-
Essaouira seabass cooked in “cocotte lutée”, white beans, pimientos del piquillo and clams MAD 480
-
seasonal vegetable tian « cocotte » roasted vegetables jus MAD 280
-
Yellow chicken from Les Landes, potatoes roasted in duck fat , traditional mustard sauce MAD 400
-
duck parmentier with green olives and confits citrons MAD 320
-
Big sole from Safi, cooked "à la plancha", grenobloise condiments with capers MAD 550
-
Grilled Dakhla pink spiny lobster and gem lettuce, white yuzu butter, tarragon MAD 950
-
Rock octopuss brushed with chipotle, roasted whole with preserved lemon, piminentos del piquillo and olives MAD 360
-
Aubrac beef fillet cooked on the grill, Sarawak pepper sauce MAD 650
-
« vol au vent » with lobster, poultry, sweetbread and green asparagus, suprême sauce MAD 750
-
fish of the day from sidi ifni calamaris and seasonal vegetables mousseline, roasted in a bouillabaisse jus MAD 420
-
Rack of lamb roasted with Tandoori spices, carrot mousseline with citrus, jus with coriander MAD 450
-
our burger with braised beef cheek bourguignon style, roasted foie gras MAD 360
-
baked alaska with citrus and fresh ginger, flambéed with grand marnier (for two) MAD 400
-
millefeuille with madagascar vanilla MAD 190
-
blueberry and strawberry pavlova, chantilly perfumed with basil from the garden MAD 190
-
the true baba soaked in Darroze armagnac of your choice, raspberries, two peppers whipped cream MAD 240
-
soft and crunchy venezuelian araguani chocolate biscuit, peanut pralin, peanut ice-cream MAD 190
-
pear, olive oil shortbread, almond milk and marjoram MAD 190
-
medjool date sponge cake, lemongrass ice-cream MAD 190
-
our french cheese selection MAD 250
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Finger sandwiches
Pastries
Our sweet’s trolley
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
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
Cold hors-d'œuvre
-
Chicken pie with duck foie gras and pistachios, seasonal vegetables pickled MAD 300
-
les domaines green beans salad and kiwi, nuts amlou, herbs and flowers from the garden MAD 220
-
duck foie gras confit with timut berries, orange chutney and red onion MAD 420
-
oualidia crab seasoned with lime and long pepper, cucumber emulsion, kristal caviar from quidao lake from thousand islands lake MAD 850
-
Melon, Casablanca burrata, smoked duck breast, verbena pesto MAD 200
Hot hors-d'œuvre
Kaviari caviar, traditional garnish, potatoes blinis
-
Essaouira seabass cooked in “cocotte lutée”, white beans, pimientos del piquillo and clams MAD 480
-
seasonal vegetable tian « cocotte » roasted vegetables jus MAD 280
-
Yellow chicken from Les Landes, potatoes roasted in duck fat , traditional mustard sauce MAD 400
-
duck parmentier with green olives and confits citrons MAD 320
-
Big sole from Safi, cooked "à la plancha", grenobloise condiments with capers MAD 550
-
Grilled Dakhla pink spiny lobster and gem lettuce, white yuzu butter, tarragon MAD 950
-
Rock octopuss brushed with chipotle, roasted whole with preserved lemon, piminentos del piquillo and olives MAD 360
-
Aubrac beef fillet cooked on the grill, Sarawak pepper sauce MAD 650
-
« vol au vent » with lobster, poultry, sweetbread and green asparagus, suprême sauce MAD 750
-
fish of the day from sidi ifni calamaris and seasonal vegetables mousseline, roasted in a bouillabaisse jus MAD 420
-
Rack of lamb roasted with Tandoori spices, carrot mousseline with citrus, jus with coriander MAD 450
-
our burger with braised beef cheek bourguignon style, roasted foie gras MAD 360
-
baked alaska with citrus and fresh ginger, flambéed with grand marnier (for two) MAD 400
-
millefeuille with madagascar vanilla MAD 190
-
blueberry and strawberry pavlova, chantilly perfumed with basil from the garden MAD 190
-
the true baba soaked in Darroze armagnac of your choice, raspberries, two peppers whipped cream MAD 240
-
soft and crunchy venezuelian araguani chocolate biscuit, peanut pralin, peanut ice-cream MAD 190
-
pear, olive oil shortbread, almond milk and marjoram MAD 190
-
medjool date sponge cake, lemongrass ice-cream MAD 190
-
our french cheese selection MAD 250
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Finger sandwiches
Pastries
Our sweet’s trolley
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
