The prestigious 2025 ranking of La Liste 1000, a global benchmark in gastronomy, once again highlights the culinary excellence of the Royal Mansour Collection. Three of its restaurants are listed among the finest in the world: La Grande Table Marocaine and Sesamo at Royal Mansour Marrakech, as well as La Grande Table Marocaine at Royal Mansour Casablanca. This accolade illustrates the Collection’s commitment to elevating the art of fine dining and culinary mastery.
La Grande Table Marocaine in Marrakech: a masterpiece among the world’s best
With an exceptional score of 97 points, La Grande Table Marocaine at Royal Mansour Marrakech ranks 6th globally and has been named the best restaurant in Morocco. Under the leadership of Chef Hélène Darroze, alongside Chef Karim Ben Baba, this iconic restaurant reinterprets ancestral traditions with bold creativity and exceptional finesse. Offering a cuisine that is both generous and full of emotion, it combines passion and expertise to deliver an extraordinarily sophisticated gastronomic experience.
La Grande Table Marocaine in Casablanca: elegance in the service of tradition
Ranked 18th globally with 91 points, La Grande Table Marocaine at Royal Mansour Casablanca has been recognised as the second-best restaurant in Morocco. Staying true to the spirit of the Royal Mansour Collection, Chef Karim Ben Baba delivers refined Moroccan cuisine that seamlessly blends authenticity with modernity. This essential dining destination invites guests to a delicate immersion in the culinary arts of the Kingdom, right in the heart of Casablanca.
Sesamo at Royal Mansour Marrakech: a star-studded journey to the heart of Italy
With 87.5 points, Sesamo secures the 25th spot globally and the title of third-best restaurant in Morocco. Created by the renowned Alajmo brothers, this Italian restaurant at Royal Mansour Marrakech presents a generous, creative, and refined cuisine in an exceptional setting. From the simplicity of its flavours to the audacity of modern techniques, Sesamo embodies the culinary elegance that defines the Royal Mansour Collection.
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
-
French style Rif onion soup with Comté cheese and lemon thyme MAD 260
-
Soufflé with aged comté and black truffle, mixed herbs salad with fennel MAD 320
-
Chicken pie with duck foie gras and pistachios, pickled seasonal vegetables MAD 290
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Pumpkin velouté, fresh goat cheese and smoked duck breast, black truffle shavings MAD 320
-
Hand-cut beef tartare, candied egg, Périgord truffle MAD 440/MAD 680
as a starter 100g ; as a main-course 160g
-
Black and creamy Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano MAD 290
-
Sablé tart with Espelette pepper, mashed Jerusalem artichoke and confit egg yolk, clack truffle purée, Arbois yellow wine emulsion MAD 430
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
-
Squash stuffed with candied chestnuts and durum wheat, cocotte-cooked, roasted squash jus MAD 290
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc, Périgord black truffle MAD 970
-
Free-range chicken with brioche and foie gras under the skin, cooked Chasseur-style, with mushrooms and garrigue herbs MAD 460
-
Fish of the day cooked "en papillotte", zucchini with garlic, black olives, sauce vierge MAD 540
Over the grill or the plancha
-
Burger, crispy beef brisket like bacon, beef tomato, 24 months Comté cheese, homemade piquillo peppers ketchup 400 MAD
-
Roasted octopus with chipotle, confit lemon, Moroccan olives, chimichurri condiments 380 MAD
-
Our selection of beef, matured in our aging fridges, cooked over the fire, served with Béarnaise sauce and black truffle shavings 900 MAD
Signatures
-
Rack of lamb from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Butter squash raviolo, wild prawns from Tan-Tan, bisque and ginger emulsion 480 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
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
Herbals 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
The Royal Mansour Collection: a celebration of culinary excellence
These prestigious distinctions honour the talent and passion of the teams within the Collection, highlighting their relentless pursuit of excellence. Whether through reimagined Moroccan traditions or elevated Italian flavours, each table reflects a commitment to the art of hosting and fine dining at the highest level. With three restaurants among the world’s finest, the Royal Mansour Collection affirms its status as an essential reference in the world of haute cuisine.
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
-
French style Rif onion soup with Comté cheese and lemon thyme MAD 260
-
Soufflé with aged comté and black truffle, mixed herbs salad with fennel MAD 320
-
Chicken pie with duck foie gras and pistachios, pickled seasonal vegetables MAD 290
-
Duck foie gras terrine seasoned with baby beetroots, Moroccan orange and red onion chutney, Timut pepper, toasted country bread MAD 450
-
Pumpkin velouté, fresh goat cheese and smoked duck breast, black truffle shavings MAD 320
-
Hand-cut beef tartare, candied egg, Périgord truffle MAD 440/MAD 680
as a starter 100g ; as a main-course 160g
-
Black and creamy Acquerello rice, sautéed squid with duck chorizo, Parmigiano Reggiano MAD 290
-
Sablé tart with Espelette pepper, mashed Jerusalem artichoke and confit egg yolk, clack truffle purée, Arbois yellow wine emulsion MAD 430
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
-
Squash stuffed with candied chestnuts and durum wheat, cocotte-cooked, roasted squash jus MAD 290
-
Pontoise cabbage stuffed with lobster, glazed with bisque, lemon and tarragon beurre blanc, Périgord black truffle MAD 970
-
Free-range chicken with brioche and foie gras under the skin, cooked Chasseur-style, with mushrooms and garrigue herbs MAD 460
-
Fish of the day cooked "en papillotte", zucchini with garlic, black olives, sauce vierge MAD 540
Over the grill or the plancha
-
Burger, crispy beef brisket like bacon, beef tomato, 24 months Comté cheese, homemade piquillo peppers ketchup 400 MAD
-
Roasted octopus with chipotle, confit lemon, Moroccan olives, chimichurri condiments 380 MAD
-
Our selection of beef, matured in our aging fridges, cooked over the fire, served with Béarnaise sauce and black truffle shavings 900 MAD
Signatures
-
Rack of lamb from Béni Mellal roasted with Tandoori spices, carrot mousseline with citrus, jus with fresh coriander 580 MAD
-
Butter squash raviolo, wild prawns from Tan-Tan, bisque and ginger emulsion 480 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
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
Herbals 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