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 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
-
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
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
-
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
-
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
-
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
-
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.
SANDWICHES
Pastries
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
-
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
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 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
-
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
Our caviars are selected from maison Kaviari and come with a traditional garnish of shives and hard-boiled eggs
-
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
-
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
-
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
-
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.
SANDWICHES
Pastries
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
-
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