The 4 restaurants of La Mamounia
A sharing experience
The 4 bars of La Mamounia
Unique hospitality
The 2 tea rooms of La Mamounia
A world of indulgence
Enjoy three pop-up dinners inspired by the worlds of Michelin-starred chefs Emmanuel Renaut and Olivier Nasti, taking place on October 6, 7, and 8 in the exceptional setting of our gardens. The desserts for all three starred menus will be signed by Pierre Hermé.
Three one-of-a-kind evenings promising to be unforgettable!
As seating is limited to 50 guests, early booking is strongly recommended.
Price per person: 2,800 MAD.
Designed to be a moment suspended in time, these exclusive evenings will be orchestrated by Gérard Boyer, a loyal customer of La Mamounia and an iconic figure in French haute cuisine. Formerly the three-Michelin-starred chef at the legendary Les Crayères restaurant in Reims, he embodies a signature style of cooking that is both sincere and timeless, in which the ingredients are always at the heart of the emotion.
Black truffles, the common thread running through an outstanding menu
A true gastronomic gem, the black truffle is revealed here in all its splendour, brought to life in a menu designed as a tribute to its aromatic power and innate finesse. Each creation celebrates this culinary treasure in refined yet bountiful interpretations.
To accompany this experience, a selection of fine wines and champagnes has been chosen with the utmost of care to harmoniously complement each dish.
The evening of 10 February is already fully booked, a reflection of the excitement generated by this unique event. A few places are still available for the dinner on 11 February, offering a rare last chance to enjoy this exceptional gastronomic experience.
Through these unique dinners, La Mamounia stays true to its tradition of hospitality and passion for excellence, bringing together renowned chefs, exceptional ingredients, and an intimate setting to create memories that are as precious as they are unforgettable.
All prices are indicative and based on current rates.
