20 November 2022
Gastronomy, Royal Mansour news

Royal Mansour Marrakech takes over 114 Faubourg at le Bristol Paris

To mark its tenth year as a Michelin starred establishment, Le Bristol Paris will host an exclusive weeklong residency at 114 Faubourg by Royal Mansour Marrakech’s signature restaurant, La Grande Table Marocaine. From November 21 to 25, 2022, Karim Ben Baba, the chef of La Grande Table Marocaine and his team will take over the kitchens of 114 Faubourg and promise an unforgettable experience.


The legendary traditions of French and Moroccan art de vivre are preparing to reach their fullest expression under the same roof at Le Bristol Paris come November. For the occasion, Karim Ben Baba has concocted a special menu, introducing guests at 114 Faubourg to his refined approach to Moroccan cuisine. Cinnamon, orange blossom and saffron will enhance the French restaurant’s cuisine, making it a real treat for gourmets.

With a décor rich in warm colours and featuring lavish, embroidery-trimmed banquettes, 114 Faubourg’s atmosphere lends itself perfectly to this takeover by Morocco’s most majestic restaurant to enhance the authenticity, the rhythms of a playlist specially curated for the week will coax diners further along the sensorial journey.

Throughout his five days as chef-in-residence at 114 Faubourg, Karim Ben Baba will present a comprehensive à la carte menu showcasing his refined approach to the nuances of Moroccan flavours and terroir through free-range chicken tagine with lemon confit and olives, blue lobster in chermoula and a ‘complete’ couscous with beef cheeks and seven vegetables, alongside many other emblematic dishes and desserts.


On Friday, as at la Grande Table Marocaine, Royal Mansour Marrakech, it’s couscous! This typical dish of Moroccan cuisine will be served at lunchtime. On the menu: Moroccan salads as a starter, followed by the star of the Friday table, couscous. You can choose between durum wheat couscous with chicken and vegetables, complete couscous with beef cheeks and seven vegetables, or complete couscous with tfaya vegetables and chickpeas. And to end on a sweet note, an orange salad and the Chef’s fantastic orange blossom-infused milk pastilla. A grandiose finale that will crown this Moroccan gastronomic week at the Bristol Paris!