COOKERY CLASS WITH THE SANSSOUCI COLLECTION
AT LES CIGOGNES HOTEL,
MARRAKECH – TRAVEL
REVIEW – 16TH JUNE 2016
During our stay in Marrakech, my husband Steve and I were invited to
take part in a cookery class with The Sanssouci Collection at
Les Cigognes Hotel, which has been the leading Moroccan cookery school for the last
15 years. The Sanssouci Collection have also acted as food consultants for The
Hairy Bikers and were the location for Ottolenghi’s Mediterranean Feast, so we
were excited to be learning about Moroccan cuisine with them.
We
arrived at small boutique hotel Les Cigognes, which is opposite Palais
El Badiî, and were given a fresh mint tea whilst we were seated
in the central courtyard. We were then introduced to our host for the day,
culinary expert and general manager Pierre, who we immediately found to be
warm, interesting and fun. Pierre asked us what we would particularly like to
learn about on the course and I mentioned I would like to learn how to make
couscous and some of the Morroccan Salads I’d been ordering each night and Steve
had enjoyed the Pastilla’s he had eaten so asked to know how to make
those.
After
showing us the kitchen and introducing us to their cook and kitchen assistant,
Pierre told us he would be taking us around the local markets to show us where
they source their food and spices and also to get some ingredients for our
dishes. He jokily advised us that he is a bit of a celebrity around the markets
so not to be surprised if his name was called a lot. He wasn’t joking – a local
culinary celebrity was exactly what he was, with locals calling his name,
shaking his hand and happily chatting away to him.
Firstly
Pierre took us down a little alley, which led into a small room where we found
three people making local bread. Pierre told us this bread only sells for pence and that it is the best local bread and also where he buys the bread for the hotel and cookery
class. We tried the bread later that night and it was delicious.
Next
we went into the local food market, which is somewhere we would never have
discovered without Pierre, and here there were chickens, fish, vegetables,
fruit, flowers and much more. It was a visual feast for the eyes and I
particularly liked a stall that was full of food goods, such as jars of preserved lemons and olives, that looked so delicious and so much better (and cheaper) than a lot of similar
products in the UK.
Finally
we visited the spice shop where Pierre buys all of his spices. We were informed
that spices should always be bought whole and ground in front of you so you see
exactly what goes in them. It was a good fact to learn and we took his advice
and chose some Ras el hanout, Moroccan Cumin and Moroccan Chicken Spice and the
smells from each of them were just fantastic. Spices aren’t cheap in Morocco
but you’re probably not going to get as good quality back home or need to buy
such spices again so we thought they were worth the money and I was already
excited to get home and cook with them!
We
then headed back to Les Cigognes and into the kitchen – it was time to don our
aprons and cook!
First
off we were learning how to make the Pastilla. This was in three parts; making
our meat mixture, which was done in a pan, our nut filling, which we made in a
bowl after blanching and frying almonds, and then our pastry, which was the
final and tricky part! The pastry mixture had to be ladeled into a large frying
pan and immediately pushed right to the edges as soon as went in and we had to brush the mixture with
a wide pastry brush so there were no gaps and it was the same thickness all
over. Then we had to slowly peel the mixture away from the edges of the pan and
lift it up quickly onto a plate. I was actually not bad at this but Steve’s was
more holes than pastry!
Since
it was mid-afternoon, Pierre asked us if we’d like some Moroccan wine whilst
cooking – of course we didn’t refuse! It was a Gris wine, which I’d come to
know and enjoy over my time in Morocco, and it was delicious. He joined us for a tipple and
made us laugh when his glass was almost empty and he shouted “Emergency!” in
his wonderful French accent!
We
then got onto making Couscous with Seven Vegetables and the Moroccan Salads. I
was intrigued to make couscous and it is made from scratch simply with cracked
barley, salt, butter and water but is not as simple as getting it out of a
packet and adding some water as we do at home though. Moroccan couscous is a
long process of steaming the grains three times, each for 20 minutes, and
forking the grains with your fingers each time to prevent clumping – which was
tricky work when it was steaming hot! This was like second nature to our
fantastic cook however and she didn’t even seem to notice the heat. It tasted
better than any couscous I’d ever eaten and it made me want to never use packet
couscous again!
For
the Moroccan salads we were trying an Aubergine salad, a Pepper salad and a
Carrot Salad, which we’d particularly asked to make as it was so delicious when
we’d tried it in restaurants. It was simply made with cooked carrots, orange
blossom, cinnamon, ras el hanout, lemon, olive oil and sesame seeds and it didn’t disappoint!
After
finishing our final salad, we were taken through to a private dining area to a
table for two which was lit with candles and adorned with petals. Here we were to
enjoy the fruits of our labor and it was nice eating the meal we’d spent the
day learning how to cook. The pastilla was so big that we took some away with
us as it was too good to leave!
During
our stay in Marrakech it was Ramadan and whilst we were having our meal, the sun set and the daily fast broke meaning locals could enjoy their first meal of
the day. We took our wine to the hotel’s roof terrace and looked out onto the
palace as we saw the kitchen assistant we’d spent the day with carry trays of
food out to the guards. Here they all sat, chatted and enjoyed an array of
delicious Moroccan food whilst the sun continued to set above and there was an air of
complete calmness while people all over the city enjoyed their meal.
It was an incredible sight to see and something truly memorable.
We
had a fantastic day taking part in the cookery course and the team at Les
Cigognes are talented, friendly and true experts. It’s a very personal cookery
course that is hands on whilst being taught throughout and a special thanks has
to go to Pierre who is a burst of fun, energy and knowledge and spending a day
with him really was something to remember. Make this a must do on your list
when visiting Marrakech.
Dotty
Dishes was a guest of The Sanssouci Collection.
Les
Cigognes, Rue de Berrima, Marrakech, Morocco.
http://www.lescigognes.com/cooking.php