• Avenue Princesse Lalla Amina - Inviting participants to experience Moroccan culture and tradition in an authentic setting.

The day’s agenda is introduced alongside delightful Moroccan pastries and mint tea, with insights into their preparation secrets.

Overview of the recipes and spices.

Introduction to the chosen recipes (tagine, couscous, pastilla, Moroccan salads, etc.).

Explanation of traditional spices and condiments, highlighting their significance in Moroccan cuisine (ras el hanout, cumin, saffron, cinnamon, preserved lemon, olives, etc.).

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

Specific cooking techniques based on the recipe: slow-cooked tagine, steamed couscous, crispy pastilla.

Preparation of Moroccan salads: Crafting classic salads such as carrot salad with chermoula, eggplant zaalouk, or taktouka.

Participants gather to savor the dish they have created together.

Conversation 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.