The aim of our restaurant, Le Jasmin, is to provide a range of high quality, light and refined dishes with a distinctly French influence imbued with the unmistakeable influences of Moroccan herbs and spices. The evening meal is based on a series of daily-changing set menus and two gastronomic à la carte menus featuring a varied range of sophisticated dishes, including vegetarian options. All dishes are prepared from fresh local produce by our young Moroccan chef and his team.
A few examples of dishes from our current menu are featured opposite.
Our à la carte menus work out at around 300 dh for 3 courses, excluding the cost of inexpensive Moroccan wines. In addition to these two à la carte menus, offering French and Moroccan specialities, we also offer a daily-changing, 3-course table d'hote menu (200 dh), with more limited choice, comprising our dishes of the day. Vegetarian options are included in both a la carte menus.
Moroccan evenings: subject to numbers, these are organised on a regular basis, usually in the dining patio between bar and restaurant, and include a traditional Morocan menu with entertainment provided by local musicians and dancers.
Included in room prices, this will usually take the form of a varied, generous buffet including fruit, freshly squeezed local oranges, home-made yoghurts, bread, viennoiseries and pastries. Eggs and home-made pancakes are cooked to order, the latter being a local speciality served with honey. Continental breakfasts may be taken in bedrooms or, where possible, on adjoining terraces.
We should point out that while smoking is permitted in the open areas of the hotel, such as the main patio and leisure area, a no-smoking policy applies in the restaurant, both the closed dining room and its adjoining patio, and also in the bar.
Two of the best-known specialities of Moroccan cuisine are tagine and couscous, both of which can be presented in many different ways:
Tagine - deriving its name from the eponymous conical cooking pot in which it is served, tagine is the classic Moroccan dish consisting, most commonly, of slowly simmered fish, lamb or chicken prepared with herbs and spices and cooked with prunes, apricots, almonds, olives or preserved lemons.
Couscous - a north African dish of Berber origin, fluffy couscous (steamed semolina) is the highlight of the traditional Moroccan meal, served with an assortment of stewed vegetables and pieces of succulent meat.
Here are a few examples of dishes from our two à la carte menus:
Tagines: Beef with artichokes, Chicken with red onions and raisins, Fès style; Lamb Tangia with saffron flavoured corn semolina; Seabass with vegetables and olive m’charmal, Berber style
Desserts: Pastilla mille feuilles with pineapple and honey cream; Salad of dried fruits (fig, apricot, and almonds) with fruit juice and cinnamon
and from our current French menu: Prawn & shrimp timbale with purée of lemon infused avocado and pear-almond salsa; oven cooked Seabass filet marinated ‘à l’indienne’ with charmoula sauce; Clove-flavoured duck breast garnished with young vegetables
Desserts: Tulip glass of chocolate parfait with caramel fondant; fresh fruit gratin