Blog Details

• Jan 26, 2025 |

An atmosphere that begins on the plate

At the Moulay Abdellah Moussem, aromas sometimes precede the shows. In every alley, around the tents and at the heart of the grand souk, the smells of grilled meat, warm spices, and freshly baked bread float in the air. Gastronomy is not accessory: it is an integral part of the experience. Eating here means immersing oneself in a terroir, a heritage, a Moroccan way of life.

Simple dishes, ancestral gestures

One savors a crispy msemen, a bowl of steaming harira, a tender mechoui, or even a mint tea served high, with a smile. The recipes are passed down between generations, the dishes prepared on site, sometimes right on the ground. No menu or card: everything is instinctive, oral, living. Behind each dish lies regional expertise, a cooking rhythm, a precise hand.

Sharing to better celebrate

Here, one never eats alone. Food brings together, unites, creates exchange between visitors. It is an extension of the Moussem in its most intimate form: sharing. Through gastronomy, these are stories of families, seasons, tribes, and millennial gestures that are told. A tradition that one does not watch, but tastes, together