• Avenue Princesse Lalla Amina - Participants are warmly welcomed into a Moroccan ambiance, offering an immersive experience in Moroccan tradition and culture.

The day’s program is introduced with Moroccan cupcakes and mint tea, where the secrets of their preparation are shared.

Introduction to recipes and spices

Selected recipes are presented (such as tajine, couscous, pastilla, Moroccan salads, etc.).

Traditional spices and condiments are showcased, with explanations of their significance in Moroccan cuisine (including ras el hanout, cumin, saffron, cinnamon, candied lemon, olives, etc.).

Preparation of the main course: Participants engage in every step of the preparation, from chopping ingredients to seasoning.

Specific cooking techniques are demonstrated according to the recipe: simmered tagine, steamed couscous, crispy pastilla.

Preparation of Moroccan salads: Classic salads are prepared, such as carrot salad with chermoula, eggplant zaalouk, or taktouka.

Participants gather to savor the dish they have collaboratively prepared.

A discussion follows about the recipes and Moroccan culture.

• Bottled water
• French and English recipes sent after the course
• Tea and coffee
• Snacks
• Wifi access

• Private transportation

• Vegetarian tajine - Dish made with seasonal vegetables with Moroccan spices and olive oil.
• Vegetarian or meat couscous (chicken or lamb) - Wheat semolina couscous with seven vegetables: squash, carrots, zucchini, onions, tomatoes, green cabbage, turnips, chickpeas, with or without chicken.
• Tajine DE boulettes DE sardines - A tasty tagine based DE tomato sauce and DE sardines EN pellets, picked up with Moroccan spices.
• Moroccan soup (Lahrira) - A complete traditional dish with or without meat, chickpeas, lentils, celery, parsley, coriander, tomatoes, faeces, vermicelli, etc.
• Tajine DE chicken with candied lemon and olives
• Tajine DE chicken with prunes and almonds
• Zaalouk: grilled eggplant puree
• Shlada machwiya: Moroccan DE tomatoes and roasted peppers salad
• Carrots and courgettes with chermoula
• Tajine DE kefta: meatballs DE with tomato sauce

Proficient in French, English, Arabic, and Berber, the operator enjoys sharing and promoting the values of Moroccan culture, which emphasize sharing and respect. The operator provides diverse menus featuring fresh or prepared starters, main courses, and homemade desserts. By using fresh, high-quality ingredients, primarily sourced locally, the operator aims to minimize the carbon footprint.

The operator’s main goals are to delight customers, offer a delightful culinary experience, and create unforgettable moments in an authentically Moroccan setting. Special attention is given to cleanliness and hygiene throughout the cooking classes.

For a full refund, cancel at least 24 hours before the scheduled departure time.