Acclaimed chef Yannick Alléno has created 60 new recipes for Le Jardin’s menu, all in celebration of the world’s greatest culinary accomplishments. He found inspiration in the writings of Ibn Battuta, a great 14th-century traveller who brought coal back to Morocco and introduced slow cooking to the region. The method and the interchange between raw and cooked ingredients are the basis of the cuisine here.

Utilising Alléno’s specialist preparation and sourcing techniques, the ingredients are transformed into delightful dishes. Particular highlights include rolled king prawns, sage, sea bream and avocado, and the apple sun with cinnamon, all served against the backdrop of the Royal Mansour's gardens.

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