Le guide complet des cours de cuisine privés au Maroc — visite du marché, instruction par un chef maître, préparation du tagine, de la bastilla et du couscous dans une cuisine de riad.
Moroccan Cuisine: One of the World's Great Food Traditions
Moroccan cooking is the meeting point of Berber, Arabic, Andalusian, Ottoman and French traditions. Its complexity — preserved lemons, ras el hanout (a spice blend of up to 35 ingredients), argan oil, saffron from Taliouine, honey from the Atlas — makes it one of the most nuanced cuisines on earth. The best way to understand it is to cook it yourself.
Our Private Cooking Experience
Morning Souk Tour: Your chef meets you at the entrance to the medina. Together you walk through the spice souk, the fresh produce market and the olive traders. The chef explains the role of each ingredient, selects the morning's freshest produce, and negotiates in Arabic — a window into daily Marrakchi life.
The Riad Kitchen: You cook in a traditional Moroccan kitchen, equipped with a tangia clay pot, a tagine, a couscoussier and a wood-fired bread oven. Maximum six guests — this is not a demonstration, it is a hands-on class.
A Typical Menu
- Harira Soup: The national soup — lentils, chickpeas, tomato, fresh coriander and a squeeze of lemon - Chicken Bastilla: Layered pastry pie filled with spiced pigeon or chicken, almonds, cinnamon and powdered sugar — the showpiece of Fassi cuisine - Lamb Tagine with Preserved Lemon and Olives: 4 hours of slow cooking while other dishes are prepared - Couscous with Seven Vegetables: The traditional Friday dish of Morocco - Moroccan Mint Tea Ceremony: The three pours, the correct height, the ritual
Dessert: Chebakia (sesame pastry with honey) and m'hancha (almond snake pastry), made by hand.
Booking
Private classes for 2–8 guests. Duration: 4–5 hours. Available in Marrakech, Fes and Essaouira. Dietary requirements accommodated. Vegetarian menus available.