Residencies are for a period of between one and four months during which time chefs get to interact with local farmers and producers, and interpret moroccan cuisine through their own culinary philosophy .
the medina is filled with local markets offering a cornucopia of seasonal flavours. from tiny, thin-skinned dduk lemons to sumptuous white mulberries, wild thistle hearts and salted, pickled plums, bunches of sage, mint and coriander, live Beldi chickens and camel meat, it is a feast for senses on every level.