Moroccan awards 2022

Since 1954, this family-run institution, emblematic of Moroccan patisserie, has been delighting palates in Casablanca. Founded by Mohamed Serraj, whose passion for food was awakened as a child by the cooking pots of his mother, an excellent cook. His home in the neighborhood was the starting point for this pastry success. The next generation brought an innovative spirit and boundless creativity, giving a contemporary twist to traditional Moroccan and French pastries. To preserve the authenticity of its traditional cakes, Maison Serraj favors the finest Moroccan ingredients: organic almonds and wheat, pure honey, dried fruits and the finest orange blossoms. Each cake is handmade.

Aya Belkahia, who has had a passion for cooking and pastry-making since childhood, has created this warm and welcoming tea room. After training with some of France's top chefs, she now offers fine, delicious pastries. The concept of this patisserie is to demystify the idea that a cake has to be too sweet or rich in cream. The emphasis here is on good products, with a mastery of artisanal patisserie. Few but good, that's Aya's motto. La Madeleine de Proust offers a variety of modern pastries, but the Russian cake, Aya’s own personal favorite, is not to be missed. A succession of Dacquoise biscuit discs, a Piedmont hazelnut & fleur de sel crème papillote; a true delicacy. A must for pastry lovers.

At Sir Richard Branson's luxury hotel, Executive Chef Yassine Khalal not only prepares delicious dishes, he also helps support local farmers and producers. With 18 years of experience and inspiration from culinary greats such as Alain Ducasse and Yannick Aleno, his passion is infectious and evident on every plate. What makes his cuisine unique is his willingness to combine local and international flavors. He is particularly fond of Mediterranean and Moroccan cuisine. For him, the local garden and orchard are essential tools in the kitchen. These resources provide seasonal fruits, vegetables and herbs throughout the year, which he uses in all his menus.

The ultimate asset of Hyatt Regency Tamazhout is its organic vegetable garden, tended by Executive Chef Hicham Annaddam. An eco-friendly, healthy approach is the watchword here, with cultivation that respects the seasons and the environment. In the heart of the Hyatt's gardens, an incredible variety of vegetables are grown, providing the chef with a dream pantry. Cherry tomatoes, radishes, broccoli, lettuce, cabbage, peppers, herbs and, soon, fruit trees are all carefully harvested and brought to the restaurant's tables.

Welcome to the Moroccan foie gras showroom. At F. Kabbaj in Casablanca, foie gras is the star of the menu. Let yourself be tempted by foie gras medallions served with fresh salads and warm artichokes, foie gras schnitzel with apples or lentils in balsamic vinegar, foie gras lasagna, foie gras risotto and, of course, duck dishes such as duck breast lacquered with honey and spices accompanied by a green pepper sauce or confit leg with sautéed potatoes. All F. Kabbaj products - including terrines, poultry charcuterie, oils, vinegars and chutneys - are halal, natural and handmade.

The jewel in the crown of Casablanca's Gauthier district, Bistrot Chic has a brasserie atmosphere. Chef Ramzi El Bouab, who trained with Grégoire Ferrandi in Paris and has worked with French greats such as Joel Robuchon, delights the palate with subtle, refined dishes. The tantalizing menu includes red tuna tartare, entrecote, gratin dauphinois, Robuchon-style beef cheek, sea bream a la plancha, beurre blanc vegetables, and risotto with paella-style seafood or linguine. For dessert: profiteroles or sablé Breton with pistachio and raspberry cream. The wine bar on the second floor features live music. Not to be missed in Casablanca.

For bakery and pastry lovers. Pure butter viennoiseries and lightly sweetened pastries are a delight for the palate. The different varieties of baguettes, sandwich breads, rghayef, beghrir, briwates, pastilla, savory, sweet, ice cream, gazelle horns, the choice is vast and everything is appetizing. In addition to sweets, Dada Anbar also offers ready-made dishes such as chicken or seafood pastilla, zaalouk (a caviar of grilled eggplant mixed with tomatoes and seasoned with garlic and spices) or bakoula (mallow salad). Christmas logs are a seasonal must, and for weddings, their magnificent personalized cakes are a must. Marshmallows, lemon tarts and other French pastries will delight gourmets. A reference in Tangier.

Chef Jawad Rahali is a culinary prodigy. A native of El Jadida, his passion for cooking took root at an early age, inspired by his father's talents behind the family stove. His path to fame was paved by a rigorous training at the Institut de l'hôtellerie et de la restauration in Marrakech, followed by invaluable experience alongside true chefs such as Lahcen Hafid, formerly of the Ritz in Paris, and the master of Japanese gastronomy, Masaharu Morimoto. His cuisine is a skillful blend of tastes and influences, boldly combining Moroccan, French, Mediterranean and Asian inspirations. The result is a culinary voyage of discovery where savory-sweet and sweet-sour flavors mix, without forgetting the famous fifth taste, umami. Proud of his cuisine, Chef Jawad combines passion and perfection in each of his creations. He recently moved to another restaurant and now works at Domaine Villate Limoune in Agadir.