Yannick Alléno has invented 60 new recipes celebrating the great cuisines of the world.
The much-respected chef always manages to amaze with his creativity. On this occasion, he finds inspiration in the writings of the great Ibn Battuta. The 14th century voyager travelled the Spice and Silk Roads and traced his own Fire Road, bringing coal back to Morocco. He also introduced the new technique of slow cooking to Marrakech. Yannick Alléno, fascinated by cooking techniques old and new, was thus inspired to revisit the ancient interplay between the raw and the cooked.
Guests are introduced to these influences via Chef Alléno's brilliant methods of sourcing and preparing meat, handling shellfish, slow cooked garden vegetables, preparing sushi, sashimi and ceviche, and marrying sweet and savoury flavours.
A glimpse of the menu reveals royal sea bream ceviche with yuzu juice, chicory and shiso ; rolls King prawns, sage, sea bream and avocado; tiger prawns brochettes with spicy honey ; celery served in a pot with seaweed jam and crunchy rice ; and apple sun with cinnamon .
The elegant scene in the Bar evolves as the day wears on. In the mornings, a bountiful larder, an orchard, a cornucopia laid out for breakfast. Later, as the sun sets, the elegance of this classis bar provides a backdrop to a lively "happy hour" atmosphere. Resident DJ three times a week on thursday, friday and saturday nights.
Le Jardin is open every day:
Poolside sunbeds available from 9:00am to 6:30pm.
To make a reservation:
By phone: +212 (0) 5 29 80 82 82
Or email: firstname.lastname@example.org
Sunbeds and swimming pool access: 700 MAD per person.
Day Pass: 1500 MAD per person including a sunbed & a discovery lunch at Le Jardin restaurant.
Pavilion: 3500 MAD including a lunch for two.
Grand Pavilion: 5500 MAD including a lunch for four.