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Advices & adresses for a great stay in Marrakech

Must Sees & Dos

Posted by on 25 Jul 2011 in Must Sees & Dos | 0 comments

Must Sees & Dos

Visits, tours, treks, balloon trips, skiing (yes, skiing!), golf, … there’s no lack in activities in Marrakech and, whatever your desires, it is likely that you will find something here to satisfy them. We will offer you some ideas in this section that – we hope – will contribute to help you make your selection and ideally compose your stay in Marrakech. Please note that the desk of the hotel is able to arrange for you most of the activities – starting, of course, with the classic excursions – and it is...

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2010 Christmas’ Eve Menu

Posted by on 19 Jul 2011 in Events | 0 comments

2010 Christmas’ Eve Menu

We are proud and pleased to present our 2010/2011 Christmas’ Eve special menu. Christmas’ Eve is only once in a year, Marrakech is definitely the perfect place to celebrate and, as far as Restaurant Riad Monceau is concerned, we have a very small seating capacity (about 50 people) so please make your table reservation well in advance to make sure we have space for you. Enjoy!           Pre-dinner drinks Blackcurrant or Wild Strawberry Royal Kir Entrees Fine Safroned Broad Bean Cream Soup Fresh Goat’s...

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2010 New Year’s Eve Menu

Posted by on 19 Jul 2011 in Events | 0 comments

2010 New Year’s Eve Menu

We are proud and pleased to present our 2010/2011 New Year’s Eve special menu. New Year’s Eve is only once a year, Marrakech is definitely the perfect place to celebrate and, as far as Restaurant Riad Monceau is concerned, we have a very small seating capacity (about 50 people) so please make your table reservation well in advance to make sure we have space for you. Enjoy!           Pre-dinner drinks Blackcurrant or Wild Strawberry Royal Kir Apetizers Fine Moroccan Fassia Style Salads and Moroccan...

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Marrakchia Harira

Posted by on 13 Jul 2011 in Moroccan recipes | 0 comments

Marrakchia Harira

Marrakchia Harira Marrakchia Harira 200 gr lamb’s kebab meat 100 gr chickpeas 100 gr lens 100 gr vermicelli ½ onion 500 gr tomatoes 1 tbs tomato purée 1 cs pepper, ginger and salt Pitch of clarified butter 1 glass of sunflower oil 2 tbs celery Fresh Parsley and coriander 2 litres of water 150 gr wheat flour Put the lamb meat in a pressure cooker Mince onion finely and spread it over the meat Add parsley, coriander and celery (finely minced) Add spices Water with 1 glass of sunflower oil Put the cooker on fire and cook uncovered...

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