A host of starred chefs and distinguished guests at the 2023 edition of the Taghazout Bay Gastronomic Meetings. A boost for the resorts of the destination…
Taghazout Bay is full of potential. By hosting the first edition of the local gastronomic meetings last week, the tourist destination now claims a new label, that of haute cuisine. For this first event of its kind in the seaside resort, there are 60 world-renowned Moroccan and French chefs and pastry chefs and their brigades, as well as many tableware and catering professionals representing several countries in sub-Saharan Africa. and Europe who were at the rendezvous. The event was indeed enhanced by the sponsorship of prestigious names in national and world gastronomy, such as Kamal Rahal Essoulami, president of the Moroccan Federation of Culinary Arts and General Manager of the Rahal group. Rachid Agouray, executive sous-chef of La Mamounia and officer of agricultural merit, Karim Benbaba, chef at La Grande table Marocaine du Royal Mansour Marrakech, and Khadija Bensdira, first ambassador of Moroccan cuisine, who also actively participated in these meetings.
Guillaume Gomez, best worker in France at the age of 25 and first chef promoted to ambassador of “Geographical Indications” by the United Nations, Nicolas Sale, international president of the Escoffier disciples, were also among the participants. We also note among the great figures present, Christian Garcia, president of the Club of Heads of State, and Davy Tissot, Bocuse d’Or 2021 and president of the jury of the Bocuse d’Or 2023. It was an opportunity to bring together the gastronomy of different nations through these renowned chefs. It is also about motivating start-ups and giving impetus to training establishments. For four days, culinary demonstrations, tastings, dinners in the purest tradition of haute cuisine took place in all the resort hotels of the seaside resort, bringing together visitors to the destination as well as many local residents.
Valuing human capital to motivate start-ups
For the budding young talents of the Taghazout Bay establishments, it was a great opportunity to meet in one place the great masters of the culinary arts and to be inspired by them, underlined Francis Desjardins General Manager of the Fairmont Taghazout hotel. Bay. Kamal Rahal Essoulami highlights precisely in this context the importance of these sharing meetings to enhance the human capital of the sector without which nothing can be done. In terms of promotion, our great Moroccan chefs are today a label and a weighty achievement of our culinary art throughout the world. It now remains to surf on this event by investing more in the art of the table in the region. The Fairmont Taghazout Bay, which houses four restaurants, has a range of gastronomic concepts. He succeeded through his marriage with the Morimoto brand to create a national culinary imprint. In a destination where the approach is new of its kind, the Japanese restaurant Morimoto is now frequented by both hotel guests and locals looking for new experiences. Today, the Fairmont Taghazout Bay wants to go further by investing in two new culinary projects.
In the meantime, the development of the gastronomy label of Taghazout Bay goes through the promotion of the local culinary heritage. Gourmet tourism is indeed in search of authenticity. Argan, saffron, honey, local market garden produce or even seafood from the region are, in this context, unquestionably assets to highlight.