"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
From November 9th to December 16th.
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 establishment 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. Heure Bleue raises awareness among local children by focusing on meaningful, fun activities. Planting strawberries, learning to sort trash, and not wasting – all speak directly to them and help instill a green mentality.