Four messages on WhatsApp, one 24-hour confirmation, one quiet evening. That’s the whole booking flow. Here it is in detail.
Step 1 · Send the brief
Message the chef on +212 721 354 757. Tell us:
- The date (or a window of two or three).
- The number of guests — we work from 2 to 30+.
- The address, or just the neighbourhood (Palmeraie, Hivernage, medina riad, Atlas).
- Any dietary needs — vegetarian, vegan, gluten-free, halal (default), kosher, allergies.
- The vibe — intimate dinner, family feast, anniversary, birthday, business.
That’s the whole brief. Reply usually inside an hour during Moroccan working hours; up to 12 hours overnight.
Step 2 · Receive the menu
Within 24 hours, you receive a written menu over WhatsApp. Five courses unless you ask for more or fewer:
- Mezze and Moroccan salads
- Pastilla (or another starter, if you prefer)
- Tagine, royal couscous, mechoui, or fish — one main, often two for larger groups
- Dessert (semolina, almond pastry, fruit)
- Mint tea, poured at the table
You edit, we adjust. Vegetarian and vegan menus run in parallel where needed. The menu is yours to sign off on.
Step 3 · Confirm with deposit
Once the menu is agreed, we send a payment link. 50% deposit on confirmation, balance on the night. Stripe, wire transfer in EUR or USD, Apple Pay, Visa, Mastercard, or local cash in MAD if you prefer.
For corporate bookings we invoice with VAT-compliant documentation suitable for EU/UK/US accounting; net-30 terms available for repeat clients. More on the corporate page.
Step 4 · The night
The morning of, the chef walks the medina souk for ingredients. Around 4–5pm, they arrive at your villa with everything — tagines, knives, plating, charcoal, the lot. They cook. They serve. They clean every surface and pack up. By 11pm the kitchen is spotless and they are gone.
What you do: nothing. Sit at the table. Drink your wine. Talk. The job tonight is to be the guest at your own dinner.
What you need to provide
- A working oven and gas hob (4 burners ideal).
- A working sink with hot water.
- A fridge with at least one shelf empty.
- Plates, glasses and a serving table for the headcount — most villas have these.
- If you want wine, buy your own (Carrefour or Atac — Moroccan wine is good).
What we bring
- All ingredients, fresh from the souk that morning.
- All cookware — tagines, knives, our own plating if your villa is light-equipped.
- Charcoal and grill setup if you want outdoor cooking.
- The chef and, for groups over 6, additional service staff.
Last-minute — how late is too late?
Standard booking window is 72 hours. Last-minute bookings under 48 hours are regularly possible — message us with the date and we’ll let you know if a chef is free that night. No surcharge for last-minute.
Cancellation
Cancellation more than 7 days before the dinner: 50% deposit refunded. 2–7 days: deposit non-refundable but credited to a future booking. Under 48 hours: deposit non-refundable. Force majeure (illness, flight cancellation) handled case by case — we’re reasonable.
Ready?
The full pricing breakdown is on the pricing page. The villa & riad guide is here. Wedding and corporate booking is on the wedding page and corporate page respectively. Any other questions, the FAQ covers most of them.