From January 8 to 16, 2025, La Grande Table Marocaine of the Royal Mansour Marrakech will take up residence at Les Airelles Courchevel offering a truly unique gastronomic experience. This exclusive occasion invites fine dining enthusiasts to discover the subtle harmony between Moroccan culinary art and Alpine refinement.
A world-class dining experience in the Alps
The beating heart of one of the world’s most beautiful palaces, La Grande Table Marocaine at the Royal Mansour Marrakech brings its flavours to the snowy peaks of Courchevel. Under the guidance of Chef Hélène Darroze, along with Chef Karim Benbaba, this iconic table celebrates the richness of Morocco’s heritage, enhanced by bold creativity and unrivalled generosity.
A Signature menu celebrating Moroccan gastronomy
During this exclusive residence at Les Airelles Courchevel, guests will have the pleasure of enjoying an à la carte choice of emblematic dishes from La Grande Table Marocaine: royal pastilla, lobster tajine, lamb shoulder mechoui, or medjoul dates from Zagora and orange salad with Taliouine saffron. For an even more immersive experience, the five-act tasting menu, dubbed Rihla – « journey » in Arabic – will offer a selection of Signature dishes, a tribute to Moroccan flavours, from amuse-bouche to dessert.
An Alpine setting to embrace the Moroccan art of living
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 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
-
Melted Venezuelan Araguani chocolate and raspberries biscuit, raspberry sorbet 200 MAD
-
Cantaloup melon, light almond milk cream, lemon and maple syrup sorbet 200 MAD
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
When two iconic Maisons meet
A unique rendez-vous where Morocco and the Alps come together to offer a gastronomic journey of unparalleled finesse. More information and bookings available on the Airelles Courchevel website.
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 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
-
Melted Venezuelan Araguani chocolate and raspberries biscuit, raspberry sorbet 200 MAD
-
Cantaloup melon, light almond milk cream, lemon and maple syrup sorbet 200 MAD
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