Travel Reference
In-Depth Information
( 0522 29 47 40; 16 Rue Rouget de l'Isle, off Blvd Moulay Hassan I; mains Dh200; lunch Mon-Fri,
dinner Mon-Sat)
One of Casa's top eateries, Le Rouget is set in a glorious 1930s villa and
has a wonderful garden redolent with night-blooming jasmine. Sleek, stylish and charm-
ing, it's renowned for its simple but delicious and light French food. The owner's contem-
porary artworks grace the walls. The impeccable food is reasonably priced; book in ad-
vance.
MEDITERRANEAN
€€€
Rick's Cafe
( 0522 27 42 07;
www.rickscafe.ma
; 248 Blvd Sour Jdid; mains Dh160; lunch & dinner)
Cashing
in on the Hollywood classic
Casablanca,
the bar, lounge and restaurant is run by a former
American diplomat. It's not remotely authentic, but great fun nevertheless. The menu fea-
tures excellent French and Moroccan specialities, concentrating on fresh fish. At lunch-
time, the Obama family's chilli con carne is on offer. The pianist, Issam, will play 'As
Time Goes By', and there's a Sunday jam session and the inevitable souvenir T-shirts.
You can watch the film again and again on the 1st floor.
La Brasserie la Bavaroise
( 0522 31 17 60; 129 Rue Allah ben Abdellah; mains Dh150-200; dinner)
Locals and expats like
to hang out in this upmarket brasserie behind the Marché Central, partly for the French
cuisine, partly to see and be seen. It offers a good selection of fish as well as French clas-
sics such as veal, steak and pheasant cooked to perfection. Meat is grilled on a wood fire.
It has a pleasant atmosphere and a friendly welcome. Every month the menu features spe-
cialities from a different region of France. The same owners also run La Bodéga next
door.
FRENCH
€€€
La Maison du Gourmet
FRENCH, MOROCCAN
€€€
( 0522 48 48 46; Rue Taha Houcine, Maarif; meals Dh400-500; lunch Mon-Fri, dinner Mon-Sat)
This upmarket gourmet restaurant serves an inventive menu of the finest of French and
Moroccan cuisine; it's run by a couple, he French, she Moroccan, both trained by Paul
Bocuse. Specialities include a heavenly
pastilla
with confit of duck and foie gras. The el-
