A COUNTRY WITH THOUSANDS OF FLAVOURS
The Moroccan cuisine is one of the most varied and refined cuisines in the world. This variety of food reflects the history of the country and the people that lived there over time.
Its gourmet secrets were transmitted from mother to daughter and testify to the authenticity, originality and ancestral expertise of the Moroccan gastronomy that was underlined by Byzantine, Phoenician, Andalusian, Berber, Jewish, Arab peoples ... since the ancient times.
The Moroccan culinary art offers as many meals preparations and presentations as there are regions, events and circumstances: Meals that are hot, tasty, spicy and with various tastes, mixing sweet and salty which reveal the legendary hospitality of Moroccan people. The Moroccan meals are flavored with herbs and spices of all kinds that enhance the taste: thyme, anise, oregano, parsley, coriander, saffron, ginger, paprika, turmeric, clove, pepper, cumin...
The Moroccan table is warm and friendly. This conviviality is traditionally marked by the sharing of a main meal, prepared mostly with meat or fish.
The Moroccan cuisine uses all fish and seafood, whose variety contributes to the richness and diversity of meals. Eaten in all occasions, the Moroccan fish and seafood can be tasted in various forms: grilled, cooked in foil, fried, tagine, stuffed, dumpling, in a soup, in pastry sheets, marinated.
