It is as a simple kitchen hand that Rachid Agouray intègres La Mamounia in 1988. Since it is 24 years that have elapsed during which he received and perfected his training. Today, Rachid Agouray is the Executive Sous Chef of La Mamounia.
The Chef has been trained for international cuisine in diverse establishment such as the Palais hotel in Barritz, Cipriani hotel in Venise and Martinez hotel in Cannes.
Attracted by cooking since his childhood, it was from his mother that he learned the rudiments of this particularly feminine style of preparing food, Rachid Agouray reminds « In all kitchens it is women who play a major role, but here it in my team, I have included four men »
If the dishes on offer are in the purest Moroccan tradition, nonetheless the kitchen is not less hierarchical and professional in the line of the greatest restaurants.
This discreet Chef revisits the national gastronomy. Thus, the restaurant provides classical and traditional dishes and extends to a modern menu.
Rachid Agouray highlights his experiences and offers a revisited Moroccan cuisine. Traditional foods are revised based on contemporary and unique products like the famous pastilla with lobster and spinach.
A Chef who never ceases to surprise with its originality and creativity.
Languages spoken: French and Arab
Photo credit: La Mamounia