Usual flavours of Moroccan cuisine
Each of these cuisines brings its own culture to the table, creating culinary encounters that subtly combine sweet and savory. This is achieved by using all kinds of spices and condiments, such as cumin, coriander, pepper and sweet chilli, as well as cinnamon, honey and orange blossom, not forgetting the different flavours of olive oil, depending on the recipe.
Noor Fes, golden olive oil
The Noor Fes estate is nestled in the heart of the Saïss plain, 30 minutes from the Palais Faraj. Commitment to the land and sustainable agriculture is at the heart of its identity. It practices regenerative agriculture, attentive to soil health and environmental impact.
This commitment is reflected in international recognition for the quality of their extra virgin olive oil and their eco-responsible practices.
On the menu of L’Amandier : this oil goes well with all our dishes and is available for every meal.
Aghbalou’s duck, 100% Moroccan
Domaine d’Aghbalou is located 50 minutes from Fès. Founded in 2009, it produces Moroccan foie gras and a whole range of products derived from duck. Its stringent hygiene and traceability policies ensure that the quality of its products is beyond reproach.
Concerned about their image, they take particular care to respect the environment by treating their products with the utmost care.
On the menu of L’Amandier : Duck confit, foie gras and duck bacon
Goat’s cheeses from Domaine de la Pommeraie
Domaine de la Pommeraie is rooted in the heart of the terroir, around 30 km from Fès. It produces several varieties of farmhouse goat’s and ewe’s cheeses on a human scale, using traditional methods and respecting sustainable development.
On the menu of L’Amandier : Warm goat’s cheese salad and our selection of breakfast cheeses
