Drink and Dine
Laying the table.
Asia and the Mediterranean, outdoors
Le Jardin restaurant
Restaurant · Daily
The sashimi and nigiri use salmon trout from the Azrou Valley, sea bass and royal sea bream from Doukkala, and wild Atlantic shrimp.
The grill takes Atlantic king prawns, spiny lobster and a Wagyu ribeye, and the vegetables are done over the wood fire. The dumplings are steamed, and the woks run from prawns in a spicy sauce to Doukkala beef with black pepper.
Thursday lunch is Sushi Jeudi, a Japanese tasting menu with shiso-leaf tempura, sea bream sashimi and kombu nigiri.
Kismet Recommends
- Black cod marinated in miso
- King crab tempura
- Prawn and king crab dumplings with lemongrass
- Gharb chicken with cashew nuts and mild chili pepper
- Chocolate soufflé with Tonka bean
Thursday lunch is Sushi Jeudi, a Japanese tasting menu with shiso-leaf tempura, sea bream sashimi and kombu nigiri.
