10:00 Pick-up or welcome at the class location in Marrakech.
- Presentation of the chef/coach and the day’s menu (adaptable).
- Brief on hygiene, organization, and desired spice level.
- Departure for a visit to the market/traditional grocery stores.
- Selection of vegetables, herbs, preserved lemons/olives (depending on recipes).
- Explanations of key spices (cumin, paprika, ras el hanout, etc.).
- Return to the kitchen and set up workstations.
- Preparation of basics: cutting, marinades, spice mixes.
- Start cooking the tagine (or planned main dish).
- Preparation of 1–2 Moroccan salads (e.g., zaalouk, taktouka).
- Slow cooking technique + tips for successful sauce.
- Preparation of an accompaniment (bread/semolina/dessert depending on formula).
- 13:30 Plating and presentation.
- Lunch: tasting of the meal prepared together.
- Mint tea + recipe recap and ingredient alternatives.
- 15:00 End of class, return to hotel/riad if option included.
Tour Overview
Learn to cook Moroccan with a complete and practical experience. You start by choosing products (market/traditional grocery store), then you prepare a typical menu (tagine, salads, dessert depending on the season). The class is accessible to beginners and adapted to the group’s level. You will leave with techniques, spice tips, and recipes. Departure/return Marrakech.
Tour Highlights
100% hands-on workshop with a chef
Market visit + ingredient selection
Tajine/couscous cooking techniques (depending on the menu)
Focus on spices, preservation, and alternatives
Lunch included (what you cook)
Vegetarian option available on request
