Beachcomber Hotels logo


The Beachcomber Resorts & Hotels website employs cookies to improve your user experience. We have updated our cookie policy to reflect changes in the law on cookies and tracking technologies used on websites. By clicking “I accept”, you agree to the storing of cookies on your device to enhance site navigation and analyse site usage.

Cookies List

Cookies Settings

Privacy Preference Center

Whenever you use our online services, including our applications, cookies and other tracking technologies can be used in various ways, like making the website work, to analyze traffic, or for advertisement purposes. These technologies are either used by us directly, or by our business partners, including third-party service providers and advertisers we work with.

Because we respect your right to privacy, you can choose not to allow some types of cookies. Click on the different category headings to find out more and change our default settings. However, blocking some types of cookies may impact your experience of the site and the services we are able to offer.

Strictly Necessary Cookies:

We try to give our visitors an advanced, user-friendly website that adapt automatically to their needs and wishes. 

View Details
Functional Cookies:

We use functional cookies to remember your preferences and help you use our website efficiently and effectively. 

View Details
Analytics Cookies:

We use these cookies to gain insight into how our visitors use

View Details
Commercial Cookies:

We use third-party cookies to display personalized advertisements on our websites and on other websites. 

View Details

Royal Palm’s second address is scheduled to open its doors this December. The four fine dining restaurants guarantee that this address will become a reference for gastronomy in Marrakech. Philippe Jourdin, “Meilleur ouvrier de France” (MOF) 1993, will be in charge of the hotel’s four restaurants.



Beachcomber Hotels has gone all out for its first hotel outside of the Indian Ocean, setting its project at the heart of a 231-hectare natural landscape offering 135 villas and suites, a golf and country club, fine dining restaurants and service akin to that of a palace, taking its example from its older brother – Royal Palm Mauritius. To head its four restaurants, Royal Palm Marrakech has appointed Philippe Jourdin, MOF and multi-starred chef.


Originally from Normandy, Philippe Jourdin has evolved in a world of fine gastronomy. He joined the team at Royal Palm Marrakech from the Pigonnet Hotel in Aix en Provence before which has was at Relais Louis XIII (2 Michelin stars) as second. Before that he worked at Tour d’Argent (3 Michelin stars). It was here that he met Michel de Matteis, Executive Chef at Royal Palm Mauritius for the past ten years, where they worked together for three years.


In 1993 Philippe Jourdin moved to Geneva where he managed the kitchens of Le Cygne restaurant for seven years. After this, Roger Vergé recruited to head the kitchens of Moulin des Mougins (who obtained their second Michelin star in 2002). In 2003, Four Seasons head hunted Chef Jourdin for the opening of Terre Blanche Resort in the Var region. He became the Executive Chef of its five restaurants, including its gastronomic restaurant Le Faventia, until 2010 (which obtained its first Michelin star in 2005 and its second in 2009).


Today Philippe Jourdin is set to conquer Morocco with his new challenge at Royal Palm Marrakech. Chef Jourdin will be in charge of its four restaurants, creating the menus in time for the opening this December. Royal Palm Marrakech will offer four distinct restaurants: Al Ain, the gastronomic Moroccan restaurant (seats 50), Le Caravane (seats 100), the hotel’s main restaurant, L’Olivier (seat 120) and Le Palm (seats 40), the hotel’s fine dining restaurant.