"Moroccan cuisine is above all a cuisine of love and patience". These are the words of Fatéma Hal, who crafted the new menu for the Court of Lions restaurant. As the founder of the famous Le Mansouria restaurant in Paris, Fatéma Hal is passionate about her country's gastronomy. Naturally, Palace Es Saadi approached her to rejuvenate forgotten traditional recipes: Bride's fingers stuffed with royal prawns from Essaouira, snail broth with dried orange peel "Boubouche", and the authentic Mourouzia with Ras El Hanout... These poetic dish names are truly mouthwatering.
We begin our meal with these intriguing Bride's Fingers, brick pastry filled with royal prawns, lightly spiced and flavored with coriander and preserved lemons. A delightful introduction. We eagerly await what comes next...
In the league of the best
For us, it will be the Mourouzia, a famous dish dating back to the 12th century, consisting of lamb shank simmered for a long time with raisins, pomegranate juice, and a sublime homemade Ras El Hanout. Good balance of flavors, quality seasoning, and local scents that please our palate; so far, the dinner is flawless!
Known for our sweet tooth, it's hard for us to resist the dessert menu. Between the almond heart, milk pastilla, and crispy dried fruit leaves, the choice is tough. Ultimately, we go for the first, a cake made from fine semolina and almonds. A decision we won't regret, as this sweet treat absolutely delights us.
Our dining experience at the Court of Lions is a resounding success, due to the quality of the dishes and also the refinement of their presentation.
Photo : Jean-Bernard Yaguiyan