After being appointed chef of La Brasserie, the French restaurant at the Royal Mansour Casablanca, Éric Frechon is opening a new restaurant in Morocco at the Royal Mansour Tamuda Bay.
Éric Frechon continues his establishment in Morocco, this time in the Royal Mansour Tamuda Bay. The starred chef will pilot La Table, the hotel’s new gourmet restaurant fusing Japanese cuisine and Moroccan flavors.
Last April, the Royal Mansour hotel group already enlisted French chef Éric Frechon to run its La Brasserie restaurant within its Casablanca hotel. La table tricolore offers classics of tricolor cuisine, from pâté en croute to Niçoise salad, including Burgundy snails and pigeon in duck fat, in a picturesque setting.
For its establishment on the Moroccan Mediterranean coast, the hotel group once again called on the legendary three-star chef and MOF in 1993. Éric Frechon took control of the kitchens at La Table, the restaurant at the Royal Mansour Tamuda Bay which has just opened. open its doors between Tetouan and Tangier.
“Being part of the Royal Mansour family is a great honor and an immense privilege. I thrive working with women and men whose only driving force is the excellence and passion or service of the guests of the Royal Mansour, reacted Éric Frechon.
The marriage of Japan and Morocco by Éric Frechon
The chef also said he was “very happy to have imagined this gastronomic ‘Table’ which was a real challenge, having the possibility of freeing myself from French cuisine to create a broader territory of expression by making “bringing together several cultures on plates and thus offering a unique cuisine”.
The setting faces this tourist and rapidly developing coastline, with a view of the sea and the Cabo Negro seaside resort. The gastronomy reveals dishes with Japanese nuances and Moroccan touches. A very interesting fusion cuisine which focuses on the product and seasonality.
We thus find a local lobster enhanced by a yuzu kosho mayonnaise, tuna marinated in soy, ginger and rice vinegar and a lamb carpaccio enhanced with sesame and cumin and accompanied by smoked eggplant. Another dish that tantalizes the taste buds is beef cheek simmered with red miso and carrot and ginger puree. As for desserts, the menu revolves around a chocolate soufflé or a lemon frosted with basil and fresh mint.
Enough to rediscover Japanese and Moroccan flavors under the leadership of a great chef of French gastronomy, who is starting a new adventure in Morocco after spending 25 years at Bristol Paris.
