AN AFTERNOON AT THE ROYAL MANSOUR
If you're looking for the most photogenic place in all of Marrakech, well, there are many options to choose from, but I think I found it at The Royal Mansour.
The Royal Mansour opened back in 2010, after taking three years to build. Owned by King Mohammed VI of Morocco, you could say the property is 'fit for a King' with opulent touches from the minute you catch glimpse of the gates. As we didn't stay there (but is most certainly now on my bucket list), we weren't able to see inside the bedroom villas but are well-informed of their decadence.
If the lobby was anything to go by, well... we were in for a treat for lunch.
Lunch was to be held in Le Jardin - Mansour's beautiful garden restaurant, just a short stroll from what can only be described as the most beautiful pool we'd ever seen.
But back to Le Jardin - for now.
Inspired by cooking techniques old and new, Yannick's menu pays homage to both the raw and the cooked.
The most perfect spot for lunch, we began with some warm bread for nibbles and light refreshments all round...
And something a little more celebratory...
Because we were at The Royal Mansour after all.
I'll say this now - we couldn't fault one dish so at the risk of sounding repetitive, I'm going to swerve on the adjectives and just tell you what you need to order. Right, listen up:
Start with the royal sea bream ceviche with yuzu juice, chicory and shiso
Followed by the organic salmon, avocado cream, capers, “Philadelphia”, yuzu ponzu
Do not even think about leaving out the fried eggplant with orange tree honey - they're life changing
Accompany your starts with the lamb chops with kombu seaweed and the holy grail that was the beef picanha, teriyaki style.
And finally, vegetables from the garden in hay crust - worth it alone for the obligatory cutting ceremony done right at your seat!
We ended on a frozen note and lashings of fresh mint tea.
A blissful note to end on.
After lunch, all that was left to do was wander the grounds and hatch a plan that meant we never had to leave...
I'm still working on that one.