Frames · Moments · Memory

Eighty years,
in every frame.

A wandering through the house, the dishes, the lanterns, the quiet mornings and the loud evenings. Scroll slowly. Stay as long as you like.

28 photographs 03 chapters Bab Doukkala · Since 1946
Chapter 01

Le Repas.

Tajines kissed by morning charcoal. Salads of preserved lemon and rose. Bread still warm from the neighbourhood oven. Ten plates, each one a sentence of a very long story.

Dessert pastilla decorated with a tuile and rose petals 01
The DessertCrispy Pastilla
Grilled lamb chops with fries and sauces 02
The GrillLamb Chops
Close-up of a steaming Moroccan dish 03
First TasteWarm · Aromatic
Orange salad with cinnamon, almonds, and mint 04
The FreshnessOrange Salad
Traditional Moroccan dish on zellige flooring 05
On ZelligeCulinary Geometry
Tanjia meat served in a traditional dish on zellige 06
The TanjiaSlow and Savory
Vibrant Moroccan salad with radishes, onions, and greens 07
The GardenFresh Greens
Rfissa dish with lentils, chicken, and quail eggs 08
The RfissaFamily Heritage
Meat tagine with prunes and almonds in a green ceramic dish 09
The TaginePrunes and Almonds
Plate of Moroccan pastries with tea and a candle 10
The EndPastries and Tea
Chapter 02

La Maison.

From the medina gate to the lantern-lit corridor. The house is older than any of us, it has its own way of welcoming people in. Walk the threshold slowly.

Bab Doukkala gate at golden hour
Bab Doukkala The gate, that gave the neighbourhood its name
Le Vrai Traditionnel facade in the Bab Doukkala medina — lush green wall, brass lanterns, and tagine tables at dusk
La façade The house, a living wall of green and light
Warm interior dining room with traditional Moroccan paintings
La salle The room, where every painting tells a story of the medina
Interior dining room glowing through glass, lanterns lit
Les lanternes The lanterns, bamboo and brass, lit by hand every evening
Chapter 03

À Table.

Seven small salads to begin. A tagine arrives with its lid still steaming. Hands reach. Bread is torn. Mint tea is poured from a height. This is how a meal becomes a memory.

A feast of Moroccan salads
Tagine lid lift - the big reveal
The golden sizzle of lamb
Mint tea poured from a height
Bread is torn, stories are shared
A finish of pastries and tea
The warmth of candlelight
Lamb tagine with prunes
The art of serving
Arrival of the Tanjia
Evening light on the table
The signature Pastilla
Cinnamon and icing sugar detail
Saffron and spices
Dinner under the Marrakech sky
Your Table Awaits

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