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
-
Caesar salad with batavia, free-range chicken and Cantabrian anchovies, Parmigiano Reggiano MAD 320
-
Green bean salad from Les Domaines, fresh raspberries, smoked sardines from Essaouira, pistachio and basil pesto MAD 240
-
Kale salad, pomegranate and flame-grilled avocado, herb shoots and toasted sunflower seeds MAD 240
-
Beetroots preserved in their jus, grated bottarga, smoked fresh cream with pike roe MAD 280
-
Ifrane garlic tourin, lightly poached free-range egg, smoked eel and toasted hazelnuts MAD 280
-
Duck foie gras terrine with Sarawak pepper, pressed endive with Merlot vinegar, roasted fig, toasted country bread MAD 450
-
Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Poultry pâté en croûte, red onions from Fez confit with porto, mustard cream MAD 380
-
Butternut squash raviolo, wild prawns from Tan-Tan, bisque and saffron emulsion MAD 380
-
Soufflé with aged Comté and roasted mushrooms MAD 350
-
Blue lobster in its shell, tarragon and lime mayonnaise MAD 950
-
Oysters from Oualidia, cucumber, Chardonnay vinegar shallots, Timut pepper MAD 280
-
Wild prawns with sucrine lettuce, cocktail sauce, shellfish cream MAD 380
-
White and brown crab meat scented with verbena, fresh yogurt foam, Kristal caviar MAD 580
-
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
-
Rack of lamb from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Creamy black Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano 410 MAD
-
Sea bass fillet from Agadir coast, baked in a salt crust, flame-grilled confit fennel, anchovy sauce 560 MAD
-
Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
-
our french cheese selection 250 MAD
-
Chocolate profiteroles, salted caramel ice cream, Madagascar Manjari chocolate sauce 200 MAD
-
Millefeuille with madagascar vanilla 200 MAD
-
Raspberry pavlova from « Les Domaines », rose chantilly cream 200 MAD
-
The true baba soaked in Darroze Armagnac of your choice, blackcurrant and blueberry marmelade, long pepper whipped cream 240 MAD
-
Melted Venezuelan Araguani chocolate biscuit with pear, bitter chocolatesorbet 200 MAD
-
Golden "rustic" apple tart, Beldi apple sorbet 200 MAD
-
Traditional Suzette crêpes, rolled in orange butter and flambéed with Grand Marnier 240 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
1st act
The savory corner
2nd act
The signature dish
-
One dish from the Chef’s signature creations
-
Ifrane garlic tourin
Lightly poached free-range egg, smoked eel, toasted hazelnuts and chive oil
-
Croque-madame with cloth-cooked veal ham
Runny free-range egg and baby spinach salad
-
Lobster eggs Benedict
Hollandaise sauce
-
Green zucchini frittata
Fresh goat’s cheese, marjoram from our gardens and black olives
-
Egg tagine
Spinach and tomatoes
-
Autumn vegetables
Chestnuts and confit onions, thyme-infused portobello jus
-
A skewer buffet is also available alongside our brunch selection.
3rd act
The sweet corner
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
-
Caesar salad with batavia, free-range chicken and Cantabrian anchovies, Parmigiano Reggiano MAD 320
-
Green bean salad from Les Domaines, fresh raspberries, smoked sardines from Essaouira, pistachio and basil pesto MAD 240
-
Kale salad, pomegranate and flame-grilled avocado, herb shoots and toasted sunflower seeds MAD 240
-
Beetroots preserved in their jus, grated bottarga, smoked fresh cream with pike roe MAD 280
-
Ifrane garlic tourin, lightly poached free-range egg, smoked eel and toasted hazelnuts MAD 280
-
Duck foie gras terrine with Sarawak pepper, pressed endive with Merlot vinegar, roasted fig, toasted country bread MAD 450
-
Hand-cut beef tartare, candied egg MAD 360/MAD 550
as a starter 100g ; as a main-course 160g
-
Poultry pâté en croûte, red onions from Fez confit with porto, mustard cream MAD 380
-
Butternut squash raviolo, wild prawns from Tan-Tan, bisque and saffron emulsion MAD 380
-
Soufflé with aged Comté and roasted mushrooms MAD 350
-
Blue lobster in its shell, tarragon and lime mayonnaise MAD 950
-
Oysters from Oualidia, cucumber, Chardonnay vinegar shallots, Timut pepper MAD 280
-
Wild prawns with sucrine lettuce, cocktail sauce, shellfish cream MAD 380
-
White and brown crab meat scented with verbena, fresh yogurt foam, Kristal caviar MAD 580
-
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
-
Rack of lamb from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Creamy black Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano 410 MAD
-
Sea bass fillet from Agadir coast, baked in a salt crust, flame-grilled confit fennel, anchovy sauce 560 MAD
-
Normand prime beef rib sautéed in a pan, compote of shallots confit in red wine (2 pers.) 1950 MAD
-
our french cheese selection 250 MAD
-
Chocolate profiteroles, salted caramel ice cream, Madagascar Manjari chocolate sauce 200 MAD
-
Millefeuille with madagascar vanilla 200 MAD
-
Raspberry pavlova from « Les Domaines », rose chantilly cream 200 MAD
-
The true baba soaked in Darroze Armagnac of your choice, blackcurrant and blueberry marmelade, long pepper whipped cream 240 MAD
-
Melted Venezuelan Araguani chocolate biscuit with pear, bitter chocolatesorbet 200 MAD
-
Golden "rustic" apple tart, Beldi apple sorbet 200 MAD
-
Traditional Suzette crêpes, rolled in orange butter and flambéed with Grand Marnier 240 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
1st act
The savory corner
2nd act
The signature dish
-
One dish from the Chef’s signature creations
-
Ifrane garlic tourin
Lightly poached free-range egg, smoked eel, toasted hazelnuts and chive oil
-
Croque-madame with cloth-cooked veal ham
Runny free-range egg and baby spinach salad
-
Lobster eggs Benedict
Hollandaise sauce
-
Green zucchini frittata
Fresh goat’s cheese, marjoram from our gardens and black olives
-
Egg tagine
Spinach and tomatoes
-
Autumn vegetables
Chestnuts and confit onions, thyme-infused portobello jus
-
A skewer buffet is also available alongside our brunch selection.
3rd act
The sweet corner