Le Cordon Bleu Paris and Dar Society Bring a Culinary Dialogue to Marrakech
On 14 September 2026, Dar Society will welcome three chefs from Le Cordon Bleu Paris to the Musée de l’Art Culinaire Marocain. The one-day programme will connect French technique with Moroccan produce, culinary heritage and hospitality. Together, the two houses propose a refined exchange shaped by knowledge, place and taste.
Cordon Bleu Paris Arrives in Marrakech
At its heart, the project centres on transmission. The chefs will not present French gastronomy in isolation. Instead, they will work with local ingredients and reinterpret them through precise contemporary methods. Therefore, the programme creates a dialogue between two traditions while preserving the identity of each.
Dar Society, Culture Through Hospitality
Founded by Laila Skalli, Réda Berrehili and Javier Cedillo-Espin, Dar Society connects Paris and Marrakech through culturally rooted hospitality. Its projects include MIDA in Paris, Riad Dar des Arts, Café Ben Ali and SEPTEM. Moreover, the latter was developed with two-Michelin-starred chef David Toutain, enriching the house’s distinctive culinary perspective.
A Museum Made for the Encounter
The Musée de l’Art Culinaire Marocain occupies a restored historic palace in the heart of Marrakech’s medina. Its patios, zellige and carved cedar frame a journey through local culinary history, rituals and knowledge. Here, the architecture does more than provide a setting. It anchors each masterclass within Morocco’s living cultural heritage.
Savoury Precision With Éric Briffard and Yann Morel
From 1pm to 3pm, Meilleur Ouvrier de France Éric Briffard will lead the cuisine session alongside chef Yann Morel. Focusing on precision, creativity and respect for produce, they will prepare an Arborio risotto with preserved lemon. Royal prawns and a Tom Kha broth will complete the dish. Thus, Moroccan citrus enters a contemporary and cross-cultural culinary composition.
Moroccan Flavours Meet French Pâtisserie
From 4pm to 6pm, pastry chef Emanuele Martelli will explore the elegance of contemporary French pâtisserie. His creation pairs pan-seared apricots with honey and rosemary, raspberry compote, chantilly and crisp pistachios. In addition, the recipe places Moroccan flavours within a precise and modern presentation.
From Masterclass to Tasting
Each session will conclude with a tasting inside the museum. Participants will discover the finished creations and exchange directly with the visiting chefs. Beyond the demonstrations, these moments will transform technical learning into a generous and convivial experience.
A Shared Language at the Table
By uniting Le Cordon Bleu Paris, Dar Society and the Musée de l’Art Culinaire Marocain, the event presents gastronomy as a cultural conversation. Ultimately, Marrakech provides more than a backdrop. It becomes the meeting point where French savoir-faire and Moroccan terroir connect through flavour, craft and transmission.
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