Prix Maroc 2024

Khadija Bensdira is a stalwart ambassador of traditional Moroccan cuisine, having dedicated nearly thirty years to leading the kitchens at the Ecole Hôtelière et Touristique de Touarga in Rabat—a prestigious institution founded by King Hassan II to celebrate and honor Moroccan culinary heritage. In her role, she passionately imparts her vast knowledge and culinary philosophy to aspiring chefs, focusing on the nuanced rituals of Moroccan cooking. Renowned for her “brain cigars,” tagine with beans and artichokes, and tagine Mdarbal, her expertise and unique approach to these classic dishes exemplify the rich, familial art of Moroccan cuisine. An energetic and kind figure, Bensdira flourishes in her teaching role, stating, "I fully blossom when I teach. I love to share my knowledge with the youth but also strive to instill a culinary philosophy in them." Fluent in English, French, Arabic, German, and Spanish, her international acclaim includes receiving the first title of 'Ambassador of Moroccan Cuisine' by the Culinary Academy of France in 2000, and her couscous won the first global cooking trophy in Italy in 2002 . Bensdira continues to split her time between teaching and participating in global culinary events, spreading the flavors of Morocco worldwide.

Hisham Lalou's pastry shop in Casablanca is a sweet gem nestled in the bustling streets of Morocco's largest city. Trained at the prestigious Glion Institute and the Institut Paul Bocuse, Lalou brings a wealth of expertise to his craft. He has honed his skills as a pastry chef at the renowned Royal Mansour Hotel, blending traditional Moroccan flavors with modern French techniques. His shop features an exquisite array of pastries, from delicate corne de gazelle to rich, fluffy brioche, each a masterpiece of culinary art. The warm aroma of baking spices and the display of colorful confections make Lalou's shop a beloved destination for locals and tourists alike, celebrating his passion for pastry perfection.

Restaurant Gare aux Gorilles, located in Casablanca, Morocco, is a casual yet trendy dining spot helmed by chef Amine Chraibi and his wife Marion. Known for its creative culinary approach, the restaurant serves standout dishes such as "Le poireau vinaigrette" featuring tartare of oysters with aromatic herbs, and "Le poulpe" where grilled octopus is complemented by a velvety parmentier velouté and tender leeks. Guests can indulge in “La trout de l’Atlas,” artfully prepared with flame-seared trout and confit bell peppers, or savor the “Le magret de canard,” paired with a mousseline of celery and tangy red fruit condiment. Alongside these exquisite offerings, the restaurant also prides itself on its "Moroccan mixology" cocktails, blending local flavors with modern twists to craft truly unique beverages. Watch out for the gorillas.

L'Olivier, located in the luxurious Hilton Tanger Al Houara, is overseen by the talented Chef Mohammed Zai. This venue presents an elegant dining room that pairs beautifully with its gourmet Mediterranean-inspired menu. Signature dishes to savor include the bar baked in clay crust with fennel and clams, and the Black Angus entrecôte with béarnaise sauce. Other specialties include the Waldorf salad with smoked duck breast and Granny Smith apples, and the octopus ravioli enhanced by leek mousseline and black garlic chicken jus. The experience is elevated by Chef Zai's expert use of local ingredients and innovative culinary techniques, making L'Olivier a standout destination for fine dining in Tangier.

Located in the city of Marrakech, Restaurant Kôya, under the guidance of Chef Mouhssine Nouni, offers a unique dining experience with its exotic decor and an exotic atmosphere that comes alive each evening. Chef Mouhssine is renowned for his Asian fusion cuisine, incorporating global influences into dishes such as Chirashi salmon, Tuna tacos with organic maize, and Avocado volcano with spicy mayo. The restaurant features a colorful dining room, a central counter, and a beautiful terrace perfect for enjoying their signature cocktails accompanied by the sounds of a resident DJ and live performances. Notably, Chef Mouhssine is also recognized for his open engagement with the chef community, fostering a collaborative culinary environment.

Nestled in the historic city of Essaouira, the Oriental Restaurant at Heure Bleue Palais offers a unique gastronomic experience under the expert guidance of Chef Ahmed Handour. This luxurious dining venue is set within a beautifully restored riad that boasts elegant decor and a serene roof-top swimming pool. Chef Handour skillfully prepares Moroccan culinary delights, such as Tajine du Pêcheur and Couscous royal, using the freshest ingredients to enhance the traditional flavors. Guests can enjoy their meals in various settings within the palace, including a large shaded patio or a private room, making it ideal for both intimate dinners and larger gatherings. The refined atmosphere and Chef Handour's exquisite dishes make Restaurant Oriental a must-visit destination for discerning diners seeking authentic Moroccan cuisine.

Explore the culinary offerings of Le Deli Robuchon, where casual dining meets French-inspired flavors. Located within Aeria Mall, Casablanca, Morocco, this deli presents a variety of freshly prepared coffee, pastries, salads, sandwiches, and hot dishes. There's a thoughtfully curated selection of wines, teas, cheeses, and artisanal breads, with many items endorsed by the Robuchon brand. One can enjoy a meal on-site or take home favorites.

At Conrad Hilton Rabat, La Brise stands out for its exquisite menu crafted under the expertise of Chef Aissam Ait Ouakrim. This restaurant elegantly marries French and Moroccan culinary traditions with dishes like Sea Scallop Carpaccio enhanced with grapefruit and vanilla olive oil, and Octopus with herbs from the hotel's garden. Main courses feature the richness of Blue Lobster in a creamy bisque, and the delicate flavors of Seabass with gratinated zucchini. For meat lovers, the Grilled Beef Tenderloin served with truffle cream gnocchi represents the pinnacle of La Brise's offering. Set against a backdrop of scenic Atlantic views, the restaurant provides a sophisticated yet welcoming atmosphere for all guests.

Le Petit Cornichon, located in the heart of Guéliz, Marrakech, is a boutique restaurant that brings a refined touch to bistronomic dining. The restaurant is run by Erwann Lance, a man with a rich background in prestigious hotels like the Royal Mansour where he was in charge of room service. The menu at Le Petit Cornichon features a vibrant mix of French and international cuisine using the freshest ingredients sourced from the Medina, curated to offer a luxurious yet approachable dining experience. Diners can enjoy a range of meticulously crafted dishes. The menu highlights include the “Tarte à chute,” a savory tarte Tatin of shallots with sour cream, and “Les surprisinges,” which are ravioli filled with gorgonzola and butternut squash. Seafood lovers can delight in the "Subtile freshness," a carpaccio of sea bream with tangy vegetables, or indulge in the "Pasta all'arragosta," a luxurious lobster macaroni gratin. Meat dishes are equally enticing with options like the "So British," a classic beef Wellington served with potato mousseline. Le Petit Cornichon is not only celebrated for its food but also its vibrant ambiance and stylish decor, providing an ideal backdrop for both casual and special occasions.

Terra Mia pastry shop, led by Chef Daoud Essadiq in Marrakech, is renowned for its inventive and exquisitely crafted pastries that blend traditional flavors with modern culinary techniques. The shop's offerings include a diverse range of reinventions of French classics, breakfast pastry plus, during holiday season. Several logs (Yule logs) such as the Bûche Fouet, which is a standout with its milk chocolate mousse, Sacher biscuit, dark chocolate insert, and almond crisp with a touch of fleur de sel. This dessert is celebrated for not being overly sweet, showcasing Chef Daoud's expertise in creating balanced and refined flavors.

At the Hilton Taghazout Bay Beach Resort & Spa, Chef Yassine Bogdad helms the signature restaurant, offering a culinary journey that marries Southern Mediterranean and North African seafood flavors. The restaurant, known for its vibrant and fresh atmosphere, provides guests with a variety of dining options that reflect the local culture and Chef Bogdad's innovative approach to cuisine. Among the highlights are contemporary Moroccan and Southern European tapas, showcasing the rich gastronomic traditions of the region complemented by an expert selection of wines from Moroccan vineyards.

Akira Back Marrakech, situated in the chic M Avenue Hivernage, is a culinary haven where Chef Akira Back, a Korean native, showcases his mastery of modern Japanese cuisine infused with global influences. This internationally acclaimed chef brings a creative menu that features his signature dish, the 'AB Tuna Pizza,' known for its unique umami taste. The restaurant's luxurious setting complements its innovative menu, making it a must-visit for gourmands in Marrakech. Chef Back's global success is reflected in his diverse culinary empire, which includes over 25 locations worldwide, where he continuously blends his Korean heritage with international flavors to create unforgettable taste.

Located facing the Atlantic Ocean near Rabat, this new Conrad hotel, the first of its kind in Morocco, offers modern luxury with stunning views and the vibrant sound of the waves. The hotel features an oceanfront terrace with infinity pools, surrounded by four restaurants, various rooms and suites, a spa, and event spaces. The rooms, in shades of gray and white, evoke the ocean and incorporate elements of Moroccan heritage. Each room has a balcony or terrace; some suites include gardens with private pools.