Drink and Dine
Laying the table.
Tea in the French style
Afternoon tea
Restaurant · Daily
The sandwiches are cucumber with fresh goat cheese and mint, quail egg on brioche, home-smoked salmon on a nori brioche, and chicken Caesar.
Scones come plain or with raisins and Earl Grey, with homemade jam, and with amlou and honey from the hotel's gardens. The ice cream comes with a trolley of toppings.
The teas run from Sencha to a traditional mint tea. The Nights of Fez is an infusion of verbena, cinnamon, orange blossom and black pepper.
Kismet Recommends
- Paris-Brest with Araguani chocolate from Venezuela and Piedmont hazelnut praliné
- Orange blossom Tropézienne brioche
- Pear and Ecuadorian chocolate Basque cake
- Sultan's Orchard
- The Gardens of Marrakech
The kitchen
Jean Lachenal
The hotel's pastry chef. The pastries at tea are his.
The ice cream comes with a trolley of toppings.
