A wedding menu that tastes of Marrakech
I cook weddings in Marrakech at villas and estates in the Palmeraie, riads in the Medina, kasbahs in the Atlas foothills and desert camps in Agafay, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Marrakech gives me a pantry I love: Medjool dates, argan oil, preserved lemons, saffron from Taliouine, and wild thyme and mint from the Atlas foothills. Tangia is the city’s own dish, slow-cooked in a clay urn in the embers of the hammam fire, and I cook in that spirit with lamb over coals, smoke and slow heat, served with restaurant precision. Mint tea, fresh juices and Moroccan wines from the Meknès region can all sit at the table.
Guests often arrive a day or two ahead for a welcome dinner, the ceremony is timed for the soft late afternoon light over the Atlas, and dinner follows under lanterns as the air cools quickly after dark. I like to open with a long Moroccan aperitif of small dishes, move to a seated feast, and keep mint tea and sweets going once the dancing starts.
A menu idea: Mechoui lamb from the coals, Moroccan salads with argan oil and preserved lemon, and orange blossom pastries with mint tea.
Season and logistics
The main wedding season in Marrakech runs March to May and September to November. Riads in the Medina can only be reached on foot through narrow lanes, so ingredients and equipment arrive by handcart and I plan the kitchen around that. In Agafay, water, power and cold storage all have to be brought in. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Marrakech for villa stays and dinners.
Weddings in Marrakech: good to know
When is wedding season in Marrakech?
The main season runs March to May and September to November. Popular dates book early, so secure yours as soon as the venue is confirmed.
Will it be cold at night for an outdoor wedding?
Spring and autumn evenings can turn cool, especially in Agafay, so I favour warm dishes from the fire and plan service so food reaches the table hot.
Can you cater a large wedding in Marrakech?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.