CHEF LEE KWIEZ

He has been acknowledged by industry for his fine dining creations but for multi award-winning Darleys Restaurant executive chef Lee Kwiez, “it’s all about the yum’’. Continue reading “CHEF LEE KWIEZ”

LEMON POSSET

This is Fresh, Easy and Delicious. Continue reading “LEMON POSSET”

CHICKEN ROULADE

With cauliflower puree, mushrooms and chicken jus.

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KOFFER FISH

Made by chef Timothy Goddard, from Six Senses Ziggy Bay.

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SOUS CHEF RICHID AGOURAY

It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.

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LOBSTER TAGINE WITH VEGETABLES AND CHICKPEAS

Serve 4 

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CHEF RAHERIVELO CLAUDE WING

Chef Raherivelo Claude Wing is originally from Madagascar with an Asian background. He’s been with us since the beginning, spanning 20 years! With time, Raherivelo has climbed up the hierarchy.

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ROYAL ROMAZAVA

History of the dish: Romazava is an emblematic dish of traditional Madagascan cuisine.  At the Tsarabanjina, its preparation is similar to a ritual, and no one is supposed to distract Claude, the chef, when he is getting it ready.  A dish full of generosity, to be shared and enjoyed with friends.

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CARABINERO RISOTTO

Made By Head Chef Aitor Jeronimo Orive from Iggy’s Restaurant Singapore.

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VEAL CHOP WITH PISTACHIO GREEN OLIVE PESTO | MICHELIN-STARRED CHEF RICHARD EKKEBUS AT MANDARIN ORIENTAL PUDONG, SHANGHAI | FIFTY 8° GRILL

Continue reading “VEAL CHOP WITH PISTACHIO GREEN OLIVE PESTO | MICHELIN-STARRED CHEF RICHARD EKKEBUS AT MANDARIN ORIENTAL PUDONG, SHANGHAI | FIFTY 8° GRILL”