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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.

 

 

Olivier restaurant

 

 

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.

 

 

Olivier restaurant

 

 

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

 

 

Olivier restaurant

 

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 appétit!

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