Morocco’s culinary heritage embraces the deep-rooted traditions and cultural variety of the country. Couscous, Tajine, Pastilla, Mrouzia and R’fissa are emblematic dishes. Composed of a wide variety of striking flavours and scents, Moroccan cuisine draws its originality from a combination of Berber, Arab-Andalusian and Jewish culinary traditions. Au Parc restaurant serves couscous on Thursdays.
Informations and Morocco’s culinary recipes :
Thanks to its rich cultural heritage specific to each region, Morocco has built an undisputed culinary reputation worldwide.
Spices with captivating scents
Cinnamon, Coriander, Saffron, Cumin, or Ras El-Hanout (the “couscous spice”), Morocco takes you on a journey of colours, scents, flavours and perfumes. Available in the specialised markets of the medinas, these spices are also part of the Souk culture. Besides cooking, they are used for their therapeutic virtues.
The spice sellers’ stalls form a striking picture full of colors: red for paprika, beige for cumin, yellow for turmeric, green for aniseed. These natural products are presented in woven baskets. A sensory feast to complement the pleasure of their sight.
At Au Parc Saigon, we get travellers to hand carry back cinnamon, cumin and ras El-Hanout from Marrakech for us so that our recipes are as authentic as possible.
We are serious about Mediterranean cuisine here!