Morocco's KASBAH TAMADOT tempts with culinary delights (9-14-22)

 Our last two nights in Morocco are at the luxurious KASBAH TAMADOT, a magnificent mountain retreat developed by Richard Branson in an old kasbah once owned by a wealthy Italian. The grounds are full of gardens where spices and ingredients used in the kitchen are grown and many ingredients are brought from near and far in Morocco to offer up local cuisine and also a wide array of international dishes which could satisfy anyone, even on a longer stay.

As our meals have been mostly meat in Morocco, we both opted to head in the seafood direction and started with the Seafood Pastry with vegetable and saffron sauce. Moroccans know pastry and this was a huge purse chunk full of all kinds of fish and shellfish that easily could have been a main course. The sauce was divine and leaned French, but with saffron infused retaining its Moroccan flair. Our wine was another Vin Gris (have to shop for wine at the airport tomorrow) called simply Le Gris, Terres Gris La Ferme from Zaer made from Syrah and Tempranillo. It was perfect with the starter and even better with the main. I had the Rolled Fillets of Sole with Creamed Leeks and Spinach in Saffron. Rich, but simple and I yearned for those yummy veggies underneath. Will had the gorgeous Grilled Sea Bream Fillet with peas, celery and EVOO.

Completely full, we skipped dessert and knew we had to order less so we could try the desserts the next night. Cookies and apricots and fruit were in the suite anyway. Be sure to check out all the fotos on FB...today we are off to ARMD, the highest Berber village in the Atlas Mountains for a visit with a local family for lunch!

Casablanca's LE CABESTAN: super seafood cuisine and a view that can't be beat (9-5-22)

 

Our second and final night here in Casablanca found us at the very chic restaurant and club LE CABESTAN located right next to the famous lighthouse overlooking the Atlantic Ocean. We arrived and the place was fairly empty at 7pm, but they insisted we be seated at a table for two right on top of another, albeit empty table. We asked if we could move, but they were adamant. As it happened, that table never had anyone and the one the other side only had one person for barely 20 minutes at one point. Our initial feel that the staff were condescending were washed away as the evening wore on.

We knew this place was for seafood, although the menu seemed to also push steaks. We decided to order a dozen oysters from DAKHLA, a peninsula on Morocco's southwestern most coast, hundreds and hundreds of miles away.  A bottle of Eclipse rose from Meknes 2020 made from Syrah, Grenache and Mourverdre was ideal, dry and divine. The oysters were large, plump and briny and we loved them.

We asked for our menus back and ordered the appetizers, as we figured if we ordered course by course, they would or could not rush us.

The sun set and it was a magnificent moment of amazing colors looking out the windows(fotos on FB). There was also a huge crowded outdoor terrace and the whole wall on that side of the restaurant was open. There was one table with eight or so men smoking huge cigars, so we were glad we were far away.

Will chose the Caramelized Octopus with Hummus and Tapenade which was very nice, but my Truffled Tuna Tartare on avocado with capers, cherry tomatoes and balsamic was a dream. It came with an adorable rocket (arugula) salad sitting atop the tuna in a cylindrical crouton holder. The bread(three rolls) was dry and would win no prizes; one roll I tried tasting like it was several days old!

We switched to a yummy Domaine Jirry 2021 Chardonnay which reminded me of Oregon chards that are very crisp and fruit forward. We just love Moroccan wines and the prices are so reasonable at $25-45 for many of them at restaurants.

We both ordered fish and the mains were excellent with my Crispy Royal Sea Bream(dorado or daurade) with the most fabulous slightly spicy zucchini spaghetti, red peppers, squid and a rustic style sauce vierge on the side. Will chose the Grilled line-caught Sea Bass Niçoise which was another gorgeous piece of fish in a slightly richer sauce. 

we decided to order the Fig Tarte tatin and were devasted when they said they were all gone and settled for a superb Apple Tart with Madagascar Vanilla Ice cream that was indeed superb.

We left very happy and very full and thrilled that the food was so delicious after the slightly off-setting start to the evening.

Casablanca's Brasserie La Tour took us on a local food tour (9-4-22)

 For our first night at the Sofitel Tour Blanche here in Casablanca, Morocco, we had decided to eat the highly regarded Moroccan in the hotel called Atelier Original, but we discovered it had been closed and ended up trying the Brasserie La Tour, basically an breakfast, lunch and dinner spot in the lobby. It was cozy enough and pretty deserted for a Sunday evening, but the manager Fayçal (we would write Faisal) was most welcoming and we were thrilled when he handed us the tiny Moroccan menu so we could skip the fish, steak, chops and burger!

First came a bowl of spiced green olives that were simply addictive and perhaps the best ever anywhere. A bottle of superb local Sauvignon Blanc from Medaillon (from Domaines des Ouled Thaleb Benslimane) had a yummy creaminess to it and we knew that the local wines would be a treat this trip, especially at just around $30-40 a bottle!

We ordered the Selection of cold mezze which was about $15 and was four huge plates that were out of this world. Fettoush salad was cucumber, tomato, onion, green pepper all in a super balsamic dressing and oddly I loved the peppers as they had so much flavor (and no after effects!). My favorite was the beautiful white Labneh, a middle eastern cross between yogurt and sour cream that has a tang and was drizzled with olive oil. The pita-like Lebanese flatbreads were ideal and not thick here, so you did not fear carb overdose. Mouttabal is very similar to baba ghanoush but sometimes may or may not have yogurt in it...we never did find out. The hummus was the fourth plate and was a dream--thick and rich ad drizzled with oil and a hint of paprika. There are fotos on my FB page and you will see that this could have fed four people!!

We moved on to a bottle of Terre Rouges 2020 red from Cotes du Rommani which was a nice red but we could not ascertain the grapes. It paired well with Will's Machaoui, a plate of grilled meats (chicken, beef and ground beef) with fries as well as my delightful Chicken Tagine with Lemon. The tagine, of course, came to the table in the traditional domed clay pot and the meat fell off the bone but was not dry at all due to the beautifully spiced and lemony sauce. Oddly it is served with fries on top here!!

We were stuffed and took the second half of the red bottle to our room to have with some macaroons and treats the hotel had sent up earlier. Off to bed after a first exhausting day!

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