Drink and Dine
Laying the table.
French, all day, with a seafood counter
La Grande Brasserie
Restaurant · Daily
Breakfast runs from 7 until 10.30 and sets a French table beside a Moroccan one: croissants, pain perdu and eggs Benedict on brioche, or harira, msemen and baghrir with butter and thyme honey.
At lunch and dinner, start at the seafood counter, with oysters from Oualidia, blue lobster in its shell and the great shellfish platter, or caviar from Maison Kaviari. From Monday to Saturday, Le Semainier puts one dish on at lunch: beef cheek daube on Monday, bouillabaisse on Friday. Keep room for the baba, soaked in the Darroze Armagnac of your choice.
Sunday is Darroze's brunch, in 3 acts: a seafood buffet laid out in Le Patio des Bars, a signature dish at the table, then pastries. Children under 4 eat free, and those of 4 to 12 pay half.
Kismet Recommends
- Spider crab flavored with lime and lampong pepper
- Duck foie gras terrine seasoned with baby beetroots
- Golden creamy rice with Taliouine saffron pistils
- Lamb shoulder from Béni Mellal roasted with Tandoori spices
- Chocolate profiteroles
The kitchen
Hélène Darroze
She designed the menus in this room, and the afternoon tea served in it.
Keep room for the baba, soaked in the Darroze Armagnac of your choice.
