Casablanca Modern Moroccan Fusion

Casablanca is the beating heart of modern Morocco, and its dining scene is undergoing a thrilling renaissance as a new generation of chefs reinterprets traditional recipes through a contemporary lens. This three-and-a-half-hour fusion cooking class places you at the centre of that culinary revolution, working alongside a young Casablanci chef who trained at prestigious kitchens in Paris and Dubai before returning home to champion the next chapter of Moroccan cuisine. The class takes place in a sleek, professionally equipped studio kitchen in the Art Deco Habous Quarter, where the energy of the city pulses through the open windows. You begin with a modern take on the classic Moroccan salad course -- deconstructed zaalouk with smoked aubergine mousse, harissa gel, and micro herbs; a beetroot and goat cheese pastilla reimagined as a delicate tartlet with argan oil drizzle. For the main course, you prepare a sous-vide lamb shoulder with saffron jus, pomegranate reduction, and root vegetable puree spiced with ras el hanout. Dessert is an orange blossom panna cotta with pistachio crumble and rosewater syrup. Throughout the class, the chef discusses the philosophy of fusion cooking: respecting the depth of tradition while embracing innovation, and understanding that the best modern Moroccan food tastes unmistakably Moroccan at its core. You plate each course with the precision and artistry expected at a fine-dining restaurant, photograph your creations, and then sit down to enjoy every bite.