INVC NEWS
paris ,
Mandarin Oriental, Paris will host a pioneering Chef from its sister hotel in Marrakech for an exclusive Moroccan Gastronomic 
Week. As head of Mes’Lalla restaurant at Mandarin Oriental, Marrakech, Chef Salim Ait Ezzine is renowned for his inspired reinterpretations of Moroccan classics, which he will recreate for Paris diners from 17 – 21 September 2018.
Using seasonal ingredients, Chef Ait Ezzine will present flavoursome Moroccan dishes at Camelia, the all-day dining restaurant at Mandarin Oriental, Paris headed by Chef Thierry Marx.
Included as options on the daily Camelia lunch menu and presented as a special four-course tasting dinner menu, Chef Ait Ezzine’s Moroccan delights will feature Mes’Lalla specialties, such as ‘Artichoke poivrade Moroccan style eggplant caviar with purple olives and coriander foam’. Also served will be ‘Turbot fish m’quali, radish and turnip cooked with meslalla olives’ and ‘Cockerel m’hamer with preserved lemon, Couscous with caramelized onions and Muscat grapes’. Desserts include a selection of thin Moroccan pastries, ‘Sliced fresh orange with cinnamon’ and ‘Jawhara pastilla with light cream’.
To celebrate Chef Ait Ezzine’s week at Camelia, the Head Barman at Mandarin Oriental, Paris’s bar 8, Judicaël Noël, has created the ‘Marrakech Nassim’ cocktail, made from eau de vie infused with fresh mint and figs, honey syrup with sesame seed, date bitter, Aloe Vera juice and lemon juice.
Born to a family of cooks, Chef Ait Ezzine began his career at the hotel Relais & Châteaux Ksar Char-Bagh in Marrakech before heading to the Middle East where he perfected his knowledge of French gastronomy alongside Chef Taiffour. Eager to explore different culinary styles, Chef Ait Ezzine mastered Italian cuisine at Hôtel Delano in Marrakech before becoming Head Chef at Royal Palm. A meticulous perfectionist, who places considerable importance on discipline and sharing know-how, Chef Ait Ezzine joined Mandarin Oriental, Marrakech in September 2017.
