Jasper Conran opened his first hotel in the heart of the Medina in Marrakech in Autumn 2016. L'Hôtel Marrakech, a historic 19th Century Riad originally the central part of a Caidal palace, comprises five spacious suites surrounding a courtyard garden and swimming pool. This charming retreat combines delicious food, great comfort and service whilst capturing the elegance of hotels of the 1930s.
L’Hôtel Marrakech prides itself on its approach to serving delicious traditional Moroccan home cooking in the manner Italians would describe as ‘cucina della nonna’ (Grandmother’s cooking). The emphasis on dining at L’Hôtel is the use of fresh local produce, attentive service and comfortable relaxed surroundings.
At the centre of the culinary culture of Morocco is the tagine. Those served at L’Hôtel Marrakech are prepared in the traditional way, cooked slowly in earthenware pots, bringing out naturally bright flavours and delicate aromas. This method of slow cooking results in cuisine of great succulence and depth of flavour. Among the many types of tagines prepared at L’Hôtel Marrakech is chicken with prunes and almonds. The chicken is marinated in cumin which imparts warmth and richness. The dish is then gently spiced with ginger and cinnamon. Prunes and almonds are added to create a subtle sweetness that plays against the savoury and slightly bitter golden hued turmeric.
A wonderful array of fresh herbs, aromatics and spices, such as the legendary ‘Ras el Hanout’ blend found in Marrakech, impart their special and unique flavours upon the dishes prepared by our chef Bouchra. Other key ingredients in the kitchen’s larder are preserved lemons, with their unique taste, texture and aroma and locally sourced olives in every flavour, colour and size, cured and treated in many ways with an array of seasonings. An abundance of seasonal well-known local vegetables, sun-drenched tomatoes and lesser known varieties such as cardoons enable the kitchen to create delicious vegetarian dishes. One of the most famous being couscous with ‘Sept Legumes.’ Traditionally, courgettes, potatoes, pumpkin, carrots, turnips, cabbage and onions are used. The couscous is flavoured with fresh coriander, parsley, spiced with turmeric and cinnamon. Finally, an infusion of saffron gently perfumes this classic Moroccan dish which is served with the hot aromatic paste, harissa.
Dining for guests and non-residents* at L’Hôtel Marrakech is a truly memorable experience that celebrates the seductive nature of Moroccan cooking.