One of the great cuisines of the world, Morocco’s delectable culinary offering is a phenomenon known far and wide. Es Saadi Marrakech Resort, the stunning oasis of Moroccan splendour in the heart of Marrakech’s Golden Triangle, has appointed seminal Parisian chef, Fatéma Hal to helm ‘Cour des Lions’, the resort’s world-class destination restaurant. Her inspiring cuisine is abundant with subtle spices and intriguing flavour combinations including rich, fruity tagines, delectable sweet pastries and memorable, aromatic oils.
Having spent the majority of her life in Marrakech, Fatéma Hal has always taken great delight in her native cuisine. Dedicating her career to reigniting the passion for Moroccan food, Fatéma opened her own restaurant ‘MANSOURIA’, in Paris in 1984 going on to secure itself a place on the prestigious Michelin guide. Describing her inspiration as being “to make people dream and to regain the sense of the journey”, she has allowed guests to delve into a slice of the Moroccan culture and gone about enhancing traditional but forgotten courses to make this beautiful restaurant a principle gastronomic delight in Marrakech.
With stunning Andalusian-Arabic decor including lace-like carved stone and sculpted plaster, the restaurant, situated on the penthouse floor of the Palace, offers a traditional feast for both the palate and the senses, including a panoramic view over the pool, the gardens and the city lights.
In addition to their range of four stylish eateries, is taking their food and beverage offering to a new level. From the gastronomic excesses of L’Épicurien and La Cour des Lions to informal pool-side snacks, and menus ranging through French, Moroccan and Mediterranean cuisine, there’s truly something for everyone.
One of Es Saadi’s main themes is wellness. Incorporating this into their gastronomy has been incredibly well-received, leading to the resort’s light filled and spacious ‘Lagon & Jardin’ facing the lagoon pool of the Palace and serving a specific SLOW (Sustainable, Local, Organic and Wellness) food menu which includes low calorie suggestions as well as gluten-intolerance alternatives. Described as the anti-fast-food, the SLOW food movement has gone about celebrating locally sourced organic foods and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. In addition, the restaurant offers a deliciously light salad bar each lunchtime. Consisting of both raw and cooked full-flavored vegetables, salads, nuts, and freshly gathered herbs from the family’s organic vegetable garden and orchard located in the Ourika Valley, this salad bar offers a truly healthy and energy-boosting gourmet meal.