"Originally from Beni Mellal (Morocco), I'm extremely proud of traditional Moroccan cuisine, and it inspires me every day. My cooking, which could be called inventive and innovative, enables me to highlight local products such as argan oil, Essaouira lobster, and sardines, and enhance them. Because passion is above all about sharing, every week I offer Heure Bleue's guests the chance to discover my recipes and secrets through cooking workshops."
Menus 450-770 MAD s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: lunch from Monday to Thursday and dinner from Sunday to Wednesday (from August 31st to September 30th). Main Restaurant: lunch and dinner from Sunday to Wednesday (from August 31st to September 30th). “Le Grill de La Terrasse”: dîners and lunch from Monday to Wednesday (from August 31st to September 30th).
Exemplary loyalty to local suppliers mean they can maintain their businesses whilst offering dishes full of taste and the traditions of Essaouira.
Giving guests the best of the region is the daily preoccupation. This property has built up a local network of suppliers, with co-operative cheese farms, fishermen, livestock and vegetable farmers. It advises them, as well as promoting them enthusiastically. A faithful champion of their work, the property provides economic stability and allows long term planning. Furthermore, the Heure Bleue devotes significant resources to providing staff with ongoing professional training, and eliminating illiteracy.