Le M Restaurant Lounge
On this Thursday, March 19th, we met at the restaurant of Palais Mehdi for the first installment of 'Good / Goût de France', an international event aimed at promoting French gastronomy worldwide. Chef Ayyoud Elouadi crafted a menu that already had us drooling on paper. Starting with an aperitif, we moved on to taste the various dishes.
The meal began with marinated foie gras and smoked potatoes, followed by fish: a turbot heightened by argan oil and a monkfish served with leeks and salicornia. The young chef's innovation was quickly apparent in his compositions, highlighting creative mixtures and emphasizing the presentation of his dishes.
The dinner continued with a beef fillet and anchovy sauce, followed by a piece of brie with saffron and honey. This delightful culinary moment concluded with a carrot-based dessert. A surprising but delicious choice that epitomizes the chef's mindset. For a first attempt, Ayyoub successfully magnified French gastronomy and promises a bright future behind the stoves.
[GALLERY]
ES Saadi Gourmet Restaurant
Focusing on the classics of French brasserie cuisine, ES Saadi Gourmet Restaurant is well poised to promote French regional flavors. Once seated, we were quick to appreciate the refined decor and the captivating notes of a violinist, marking the start of our enchanted interlude. 'A menu blending local and international flavors,' is how chef Arnaud Boissier describes his menu concocted for the occasion, a successful mix right from the start! The confit tomato and Essaouira goat cheese with a Parmesan tile was a true delight, topped off with a tasty chicken consommé with porcini mushrooms.
As our taste buds were awakened, we moved on to the main course. A Saint-Pierre seasoned with Oualidia sea salt, accompanied by a vegetable barigoule with cilantro. After the fish, it was time for meat with a tender nut of lamb in a walnut crust and a cromesquis of trotter, paired with black trumpet mushrooms and a fragrant squash. What would a French meal be without cheese? Our wish was granted with the delicious Roquefort briouates.
The dinner culminated with a decadent traditional chocolate soufflé.
Arnaud Boissier successfully drew us into French terroir while maintaining a local twist that made the menu truly unique.
Questions for the chefs
Made in Marrakech : How were you selected?
Ayyoub Elouadi : I was contacted by the French Consulate for this event 'Good / Goût de France'. I then submitted my menu to the Alain Ducasse association which was accepted. It's a great honor for me to participate in this culinary rendezvous.
Arnaud Boissier : Following our preselection by the French Embassy, I created a menu last December, taking into account the criteria demanded by the 'Goût de France / Good France' event committee.
MIM : How did the menu creation go?
A.E : I cook by instinct, by feel. It was the first time I created these particular recipes. What I love most about cooking is combining ingredients that, at first glance, do not seem to go together like beef fillet and anchovy sauce. According to the feedback I received, the customers were pleased with my choices and for me that's the most important thing because cooking is above all about sharing.
A.B : I am passionate about my profession and challenges sharpen my imagination and creativity. I started with the menu I usually offer, which is imbued with French tradition. I was able to rework it by integrating the mandatory elements.
Photos : M Restaurant Lounge