Peter Brunel and his innovative cuisine. Born to be a Chef
Serves 4 People Cooking Time: 30 Minutes
Topped with baby root veg, surrounded by petit pois puree
Anyone who grows up in a muslim home will tell you that everything and I mean everything happens around the … Continue Reading IN THE KITCHEN WITH A MUSLIM DADI
There’s no better way to indulge your senses in a new destination than to step into the orderly chaos of … Continue Reading LEGENDARY FOOD MARKETS
With cauliflower puree, mushrooms and chicken jus.
Amagwinya can be eaten with anything from apricot jam curry mince, polony, fried potatoes chips (french fries), atchaar, snoek fish … Continue Reading AMAGWINYA – FOR WINTER
With an African Gogo
Typical African Dishes:
Made by Chef Lauren Lentz
It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.
Chef Raherivelo Claude Wing is originally from Madagascar with an Asian background. He’s been with us since the beginning, spanning … Continue Reading CHEF RAHERIVELO CLAUDE WING
History of the dish: Romazava is an emblematic dish of traditional Madagascan cuisine. At the Tsarabanjina, its preparation is similar … Continue Reading ROYAL ROMAZAVA