In the vibrant city of Casablanca, the scents of spices and the values of French haute cuisine intertwined during three intense days of celebration and transmission. On the occasion of fifth chapter of Disciples of Escoffier Morocco, the chosen theme, “The road of flavors”, has become an obvious choice. A port and cosmopolitan, the Moroccan metropolis has become a crossroads of culinary influences, where local traditions and international ambitions interact seamlessly.
Between solemn banquets, gourmet strolls and inspiring exchanges, this 5th chapter in Casablanca did not only highlight exceptional products or renowned chefs: it gave substance to a vision, a momentum, almost a culinary renaissance. An ode to Moroccan hospitality, to sincere sharing, to openness to other cultures, in the humanist and demanding spirit ofAuguste Escoffier.
Moroccan gastronomy faces the mirror of its future
A highlight of this edition was a round table discussion with the right tone, orchestrated by the culinary journalist Guillaume Erblang, brought together figures from the world of gastronomy, tourism experts and renowned chefs around a burning question:
How can Moroccan cuisine be permanently placed on the world stage?
William Gomez, former chef at the Élysée and now ambassador of French gastronomy, delivers a lucid observation:
“Morocco has an immense culinary treasure, but it lacks a structured strategy.”
Hamid Bentaher, an expert in luxury tourism, highlights a glaring paradox:
“It’s a cuisine present in every home, but still too absent from professional radars.”
Noëlle Bouayad, chef and consultant, advocates a lively and contemporary approach:
"We must stop freezing it in folklore. Pass it on, yes, but also make it evolve."
For its part, Eric Briffard, executive chef at Le Cordon Bleu Paris, advocates for rigorous codification, like a language: clear, structured, teachable.
Fouzia Eddassouki, a chef and entrepreneur based in Paris, reminds us that: “Without storytelling, there is no influence. Moroccan cuisine must know how to tell its story in order to exist.”
One conclusion is clear: to shine internationally, Moroccan gastronomy must become readable, desirable, and above all, supported collectively.
A sensory immersion in the heart of Casablanca
The program highlighted the gastronomic and cultural riches from Morocco: a memorable dinner in Dar El Kaid, in the Medina of Bab Marrakech, lulled by the captivating notes of traditional music; an immersion in Central Market, kingdom of seafood; or the discovery of the imposing Hassan II Mosque, an architectural masterpiece and symbol of a Morocco looking to the future.
More than a celebration, this chapter was a strong act of solidarity. Taroudant association House of Happiness, founded by Patricia Frangioni, works for the reintegration of young people in precarious situations. Supported by the Disciples Escoffier Morocco, this structure offers apprentices the opportunity to train through cooking, to rebuild themselves through collective work and to dream bigger.
Highlight of the chapter: a solidarity gala dinner, developed hand in hand by young people trained at Maison Bonheur and renowned chefs. A moment of emotion and transmission, faithful to Escoffier's values.
Under the impetus of private Lahcen Hafid, president of the Moroccan delegation of the Disciples Escoffier since 2019, the local culinary scene is taking on new dimensions. Trained in Ritz Paris, this chef combines French rigor and Moroccan depth. In Casablanca, he has inducted new disciples, among whom Ahmed Bensemlali, yard, and Yassine Bogdad, finalist of the Bocuse d'Or 2025A promising new generation, firmly rooted in its region and resolutely looking to the world.
Auguste Escoffier: the visionary of modern cuisine
Born in 1846, Auguste Escoffier is one of the founding fathers of contemporary gastronomy. He structured the kitchen brigade, imposed rigorous discipline, defended respect for produce, and banished the superfluous flourishes of the 19th century.
His philosophy? Cuisine as a universal language, a tool for communication and a lever for social advancement.
His flagship work, Le Guide Culinaire (1903), lists more than 5 recipes and lays the foundations of modern professional cooking. Still studied today, it establishes Escoffier as a timeless master, at once a technician, educator, and humanist.
Escoffier Morocco: a community committed to a common ideal
Membership in the brotherhood of the Disciples Escoffier is materialized by a colorful scarf, reflecting the diversity of professions: red for cooks, green for producers, wine-colored for service, orange for young talents, blue for ambassadors.
De Tangier to Rabat, Via Marrakech and Agadir, the Moroccan delegation works to codify, transmit and promote the Kingdom's gastronomy. By paying homage to local produce, supporting young people, and building bridges between tradition and innovation, it does more than just cook: it builds a future.
In Casablanca, Moroccan cuisine spoke with sincerity, ambition, and pride. It recognized its strengths, its shortcomings, and, above all, its immense potential. But as an African proverb quoted during the closing ceremony so aptly summed up:
“Alone we go faster, together we go further.”
And it is together, united by the spirit of Escoffier, that Moroccan chefs intend to showcase their flavors on the world stage.
Patrick Koune
