Csaablancook

Morocco is full of traditional local products and gastronomic delights.

Casablancacook represents the fruit of my untiring research,

across Morocco, marked by my passion for cooking : a selection of products for which

I have a particular fondness and that I use on a regular basis.

These are high quality and responsible products,

from local cooperatives and craftsmen, harvested, developed and packaged in unfailing respect for the ancestral Moroccan tradition and from unparalleled raw materials.

Through my Casablanca Cook selection,

my desire is to share with you a range of flavors that will astonish you,

entice you and will add some luster to your dishes.

Meryem Cherkaoui

Born in Rabat, the capital of Morocco,

Meryem Cherkaoui studied at the Paul Bocuse Institute in Lyon, France.

In 2002, after having worked for the most prestigious French luxury hotels,

from the Majestic in Cannes to the Crillon in Paris,

she decided to take a leap and move back home to Morocco to open her own restaurant, "La Maison du Gourmet".

This establishment, which became a must, was very soon regarded as the gastronomic reference in Morocco.

There, she presented her own cuisine: A fusion of French know-how and Moroccan flavors, enriched by her dual culture.

In 2009, she was awarded the “Bocuse & Co Entrepreneurial Spirit” award,

and joined “France’s Master Cooks” the following year.

At the same time, she received several awards including the prestigious

“Foie gras master”. She went on to take part in in various culinary events around the world, from Paris to Osaka, Singapore, Hanoi, São Paulo, Mauritius, Amsterdam, Montreal, and Reunion… to name a few.

That same year, she created “Saveurs des Chefs”, her cooking workshop,

through which she passes on her know-how and her love for cooking to passionate amateurs, as well as to professionals seeking to perfect their skills.

In 2015, the “Mandarin Oriental Marrakech Hotel”

opened its signature restaurant, “Mes’Lalla - Meryem Cherkaoui”.

 

Today, she dedicates her time to culinary consulting and training to professionals through her consulting firm, as well as discovering exceptional local Moroccan products via "Casablanca Cook", with an eco-friendly approach.

 
 
 

the selection

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