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Destinations
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At Royal Palm Marrakech, summer has found its way into the dishes served at L’Olivier Restaurant with a varied new menu of delicious food prepared using organic products coming straight out of Chef Yann MeinseL’s vegetable garden.





Inventiveness blends with refinement to create fresh and healthy light meals for guests to enjoy in the idyllic setting of L’Olivier Restaurant. Overlooking the main pool of the hotel, the restaurant combines modernity and authenticity with an unobstructed view over the Atlas Mountains.


Recipes that beam with sunshine and the flavours of summer complement the breathtaking views. The new menu features entrées such as the ‘Spider crab with avocado like a cannelloni, spiced cream condiment’, salads, signature dishes, as well as the tasty ‘Royal Palm Burger, French fries and crunchy onion’ the ‘Thick salmon steak, green peppercorns, coriander, anise, pink berries, coffee and sesame seeds’ or the ‘Catch of the day’ with rosemary.







There are also plenty of tempting desserts for sweet lovers, such as the ‘Cinnamon iced parfait, orange blossom tapioca’, the ‘Melba style-strawberries, lemon and basil sorbet and almonds crumble’ as well as the ‘Grand cru chocolate pots, orange tuile’.

A true feast for all tastes and appetites!


The Chef’s recipe

Thick salmon steak, green peppercorns, coriander, anise, pink berries, coffee and sesame seeds










Ingredients

2 fresh salmon steaks

20g long pepper

20g green pepper

20g coriander

20g green anise

20g pink pepper

20g coffee beans

20g white sesame seeds

20g black sesame seeds

20g Fleur de sel

20g whole black pepper


Garnish

100g Venere rice

20g tomato

10 mint leaves

Salt and pepper



Raita sauce

40g yogurt

20g diced cucumber

20g diced red pepper

Espelette pepper



Preparation

1. Grind the spices in a mortar and pestle, oven-roast them and place the salmon steaks with the spices. Cook in a tandoor oven for 6 minutes at 240° C.

2. Cook the shallots in butter, then add the rice and increase the heat.

3. Add the white stock in 3 parts until the rice absorbs the stock. Then add the diced tomato and the snipped mint.

4. Adjust the seasoning.


Raita sauce

Mix the yogurt, diced cucumber and red pepper, snipped mint and Espelette pepper.

Bon appetit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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