Moroccan gastronomy is first of all a variety of dishes,

starters, main dishes, desserts, dishes specific to the holly events,

for breakfast, at the ramadan fast breaking meal,

ultra refined dishes of the imperial cities, rustic and rural,

but with equally subtle flavours,

Moroccan cuisine is also the variety of ingredients,

according to the region, according to the cook,

according to the season,

according to the degree of refinement of the dish,

Moroccan cuisine, made of spices used in a thousand ways

that only expert cooks, mother to daughter,

know how to dose, use, assemble,

Finally, Moroccan cuisine is the sobriety of dishes and utensils.

Moroccan cuisine is mostly moments of gatherings,

family, friends. 

A tajine, a pastilla and even more a couscous

are dishes of sharing and conviviality,

where one finds all the Moroccan culture of the reception,

of hospitality and sharing.