At La Mamounia in Marrakech, restaurant Le Marocain turns the traditional tagine into a haute cuisine icon and presents lobster tagine.
La Mamounia and Moroccan culinary heritage
World-renowned for its luxurious setting and hospitality, La Mamounia in Marrakech also stands out for its cuisine. Across different venues, the hotel serves specialties from Italian, Asian and Moroccan traditions. Thus, it offers refined gastronomic experiences to guests and visitors.
Within this context, restaurant Le Marocain plays a central role by celebrating Moroccan gastronomy. Led by chef Rachid Agouray for nearly four decades, the restaurant highlights local ingredients and traditional techniques. The result is a menu that balances intense flavors and creative presentations.
Tagine as a symbol of hospitality
One of the menu’s highlights is tagine, a signature dish of Moroccan cuisine with international recognition. The preparation carries centuries of history from North African native peoples, such as the Berbers. At Le Marocain, the recipe gains contemporary interpretations that place it in the realm of haute cuisine.
In the country’s arid and desert regions, slow cooking in clay pots emerged as a clever way to use little water. The dish takes its name from the tagine pot, which features a conical lid that condenses steam and returns it to the food. This process preserves nutrients and intensifies flavors while keeping the preparation juicy.
A true symbol of Moroccan hospitality, tagine is traditionally served in the pot, reinforcing the communal nature of the meal. It can be prepared with meats, such as chicken or lamb, or in vegetarian versions, showing versatility across regions and customs. In every variation, however, the aroma of spices like cumin, ginger and saffron stands out.
Signature dish: lobster tagine from Agadir
Reinventing local classics, chef Rachid Agouray signs contemporary tagine creations at Le Marocain. Among them is the Lobster Tagine from Agadir, inspired by the Atlantic coastal city in southern Morocco. The dish brings together tradition, local seafood and a sophisticated approach to flavors.
During the meal, violin and oud music provide the soundtrack to the gastronomic experience. In addition, the dining rooms impress with their refined decor and Arab-Andalusian architecture. This environment reinforces the cultural immersion proposed by La Mamounia.
Lobster tagine from Agadir recipe
The chef shares the recipe for the Lobster Tagine from Agadir, created to serve four people. The preparation combines red lobster, vegetables and a seafood bisque enriched with fresh cream. Below are the ingredients and method of preparation.
Ingredients for 4 people (in grams)
Red lobster: 1600 g
Potato: 150 g
Fennel: 300 g
Green asparagus: 400 g
Cherry tomato: 100 g
Bisque (seafood stock with fresh cream): 400 g
Butter: 80 g
Olive oil: 20 g
Salt: 2 g
Pepper: 1 g
Saffron: 1 g
Garlic: 20 g
Fresh coriander: 30 g
Fresh thyme: 10 g
Cayenne pepper: 2 g
Baby carrots: 100 g
Turnip: 100 g
Chickpeas: 50 g
Preparation method
Cut the lobster in half and fry it in a pan with olive oil, garlic and thyme. Then add the partially cooked vegetables, salt, saffron and peppers. Let it cook for a few minutes, pour in the bisque and continue cooking for about ten minutes.
After this step, add the fresh coriander and chickpeas. Finish cooking and serve the tagine hot, directly in the pot. This presentation preserves the Moroccan identity of the dish and the shared spirit of the meal.
Chef Rachid Agouray’s journey
Chef Rachid Agouray built an international career dedicated to showcasing Moroccan cuisine. A member of the prestigious Club des Chefs des Chefs, which gathers chefs who cook for heads of state, he carries the country’s flavors to high-profile tables. His first lessons came from his mother, who introduced him to a culinary tradition strongly rooted in women’s knowledge.
Over time, Agouray honed his skills in renowned establishments and collaborations abroad. He worked at Hôtel du Palais in Biarritz, Hôtel Cipriani in Venice and Hôtel Martinez in Cannes. Before taking over Le Marocain, he also led restaurant L’Italien and the Pavillon de la Piscine buffet.
La Mamounia: an icon of luxury in Marrakech
Opened in 1923, La Mamounia is a global symbol of luxury hospitality in Marrakech. Located in the heart of the city and surrounded by century-old gardens, the hotel embodies Moroccan elegance with modern comfort. Over the years, it has accumulated numerous international awards.
La Mamounia was named the number one hotel in North Africa by the Condé Nast Traveler Reader’s Choice Awards for 2024 and 2025. It also received 3 Michelin Keys, the highest distinction granted by the French guide focused on gastronomy and hospitality. As a result, the property consolidates its status as a worldwide reference in luxury, service and fine dining.
