Chef Aurélien Poirot, award-winning executive chef overseeing the four restaurants of La Mamounia, is a Parisian by birth and French chef by pedigree but he found his “terroir” here in Marrakech.Every morning, Chef Poirot begins his day foraging the property’s organic culinary garden for the day’s specials. Not to be overshadowed by the decorative areas of the garden, this impressive patch contains a wide variety of edibles including 12 varieties of tomatoes and over 50 types of herbs. From what’s sown to the presentation on the plate, he works alongside the garden’s farmers to plan for the upcoming season’s menus.The salad pictured was made entirely from a fresh harvest of purple and yellow carrot, radish, beets, red cabbage, bell pepper, arugula and garlic flower.
Uncommon Perspectives | Leading Hotels Of The World
With a unique perspective, even travel clichés take on new meaning.
March 10, 2015