Sketch the menu together
Within 24 hours of your enquiry, we set a video call to taste the wedding with you. Tell us your story, your venue, your guests, your dietary map. We sketch the menu in front of you.
A private chef and full service brigade for your wedding in Marrakech — at riads, villas, palmeraie estates and desert camps. Souk-fresh Moroccan menus, mint-tea ceremony, table styling and cleanup included. From €1,200 for 20 guests, scaling to celebrations of 200+.
The most memorable Marrakech weddings we cook are the ones where the food doesn't feel like catering. There is no buffet line. There is no banquet menu. There is a chef who walked the souk that morning, and a table where each course is paced like a private dinner — only with eighty of your favourite people around it.
We arrive the day before. We meet your wedding planner, your florist, your venue manager. We taste with you. By the morning of the wedding, the kitchen of your riad or villa is ours — charcoal lit, warqa pastry rolling, lamb on slow heat for seven hours.
By dusk, the cocktail-hour mezze is on the table: zaalouk, taktouka, briouates still warm. Then the long table is lit. Pastilla, slow-cooked lamb tagine, royal couscous with seven vegetables, a saffron-citrus sea bass for the pescatarians. Mint tea poured from height. Almond-and-orange-flower pastries with the speeches.
And then we disappear. Kitchen spotless. Plates packed. Linens folded. The only thing left in the morning is the conversation everyone is still having about the pastilla.
Every wedding is custom — these are starting points, not menus. We design the final menu with you on a tasting call after booking.
Up to 20 guests · 5 courses
Mezze · pastilla · tagine · dessert · mint tea
Chef + 2 service staff
Up to 60 guests · 7 courses
Live couscous station · mechoui carving
Chef brigade + 6 service staff
100+ guests · bespoke menu
Two cooking stations · pastry chef
Brigade + 12 service staff
Included at every tier: tasting call, souk sourcing the morning of, full cookware and charcoal, plating and table styling, mint-tea ceremony, complete kitchen cleanup. Beverage packages, late-night street-food stations and pastry trolleys are optional add-ons.
Within 24 hours of your enquiry, we set a video call to taste the wedding with you. Tell us your story, your venue, your guests, your dietary map. We sketch the menu in front of you.
The morning of, the chef walks the medina souk — tomatoes still warm from the sun, fish in from Essaouira overnight. Charcoal is lit by 2pm. Kitchen is fully ours by 4pm.
Cocktail hour, paced courses through the night, a mint-tea ceremony with the speeches. After the last guest leaves, we clean every surface and pack every plate. You wake up to a quiet kitchen.
From €1,200 for 20 guests at La Table Marrakech, scaling per guest beyond that. The price covers menu design, souk sourcing, cooking, service team and full cleanup — no per-course or per-guest add-ons. Beverage packages and live stations are optional.
4–8 weeks for peak season (October–April). 8–12 weeks for weddings of 80+ guests or for desert-camp setups. Last-minute (under 14 days) is sometimes possible — message us.
Yes. We work at riads in the medina, villas in the palmeraie, estates in the Ourika and Ouirgane valleys, and Agafay desert camps. We bring our own cookware, charcoal and team.
Yes. All meat is halal by default. We design parallel vegetarian and vegan tasting menus where required, and handle gluten-free, nut-free and shellfish-free constraints. The full menu is shared in writing for you to approve.
Beverages, table linen and floral styling, and venue rental. Everything food, service and kitchen-related is in the price.
A reply on WhatsApp inside 24 hours. A draft menu inside 72.
WhatsApp the chef