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La Grande Brasserie by Hélène Darroze

Marrakech

A Parisian culinary jewel in the heart of Marrakech

On the Pass

Hélène Darroze

Pastry Chef

Kevin Dentraygues

A royal welcome: Head into the palatial Royal Mansour Marrakech hotel to find La Grande Brasserie by Hélène Darroze. With French-style service, in-room carving, flambéing, a scaling bench, bread trolley and signature crockery, it’s like being transported back to the spirit of the great Parisian brasseries.

Parisian chic and Moroccan opulence: The interiors strike a balance between sleek Parisian design and Moroccan craftsmanship. High ceilings and gilded details evoke an Art Deco charm, while touches of local zellige tiles and plush fabrics anchor it firmly in its setting. On the terrace, the ambiance softens with lush greenery and the calming sound of bubbling fountains.

Tradition and seasonality: Darroze’s menu is a happy marriage of French culinary heritage and Moroccan flavours, with a spotlight on seasonal produce. Classic brasserie staples are given Darroze’s signature spin: vol au vent with lobster, chicken, veal sweetbread and Albuféra sauce; rack of lamb with tandoori spices, carrot mousseline and jus; burger with braised beef cheek bourguignon-style and roasted foie gras, and large sole à la meunière with black truffle and brown butter.

All-day dining: It’s not just about dinner though – you’ll find Le Grande Brasserie is always bustling. Pop in for a coffee and eggs bénédicte à la royale at breakfast; a bowl of French-style sweet onion soup with Comté cheese and lemon thyme at lunch; and take time out in the afternoon to indulge in a decadent tea with delicate sandwiches and signature pastries including Darroze’s iconic galette des rois.

Perfect poulet: Sunday lunchtimes are for roast chicken. Le poulet du Dimanche is a nod to Darroze’s childhood – a true Madeleine de Proust (a memory triggered by a smell, taste, or sound). Expect large gougère with Basque cheese, mimosa egg, roast chicken from France with perfectly golden skin and caramel custard with local oranges.

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