Like the country, it is rich in flavours, aromas, and colours. Its perfumes and sweet-and-savoury associations are renowned worldwide.
Usages and customs
A Moroccan meal is an experience that engages all the senses. To the conviviality are added the perfumes of saffron, cumin, and coriander. And each region will reveal its specialities, its traditions, its welcome.
The great classics
You will of course taste the international star: couscous, or rather couscous, so numerous are they according to the seasons and the region. You will taste the subtle balance between spices and the rich associations between meats and vegetables. You will savour the flagship of Moroccan cuisine: the pastilla. A fine pastry that mixes with happiness shredded pigeon, parsley, hard-boiled egg, almonds, and honey. All sprinkled with cinnamon and sugar. A true feast for the senses! You will find this art of pastry in briouats with minced beef or chicken. You will discover soups like harira, based on lentils and chickpeas. And how to resist the pleasures of the tajine! This meat, poultry, or fish stew, accompanied by vegetables and fruits, is traditionally cooked in the covered earthenware dish that gave it its name.
Sweets and tea
To finish, Moroccan pastries: pancakes with honey and sesame seeds, almond cakes, raisins... Accompanied, of course, by the traditional mint tea...

To remember
Moroccan gastronomy is one of the best in the world. Come and verify it on the spot!