Mohammedia – When I arrived at The View Bouznika for the second day of its Wellness Days program, I expected a schedule filled with movement, mindfulness, and the usual wellness buzzwords. What I didn’t anticipate was how central food would be to the experience — not as an afterthought, but as a language of its own, one that shaped the rhythm of the day as much as any Pilates class or conference.
The morning began quietly. I missed the Qi Gong session, but the calm in the room suggested it had done its job. My first real activity was Dr. Valérie Espinasse’s conference on the microbiome — a simple, clear reminder that our gut is a living ecosystem shaped by daily habits. It reframed the rest of the day’s food-focused program, making the culinary elements feel less like indulgence and more like intention.
The highlight came right after: a cooking workshop designed to make nutrition feel tangible rather than theoretical. Two chefs — one Italian, one Moroccan — led the hands-on session, joined by a nutritionist who explained how to optimize the benefits of each ingredient. Plates, she reminded us, should be colorful and complete; vegetables each bring their own purpose; and even the texture of rice or pasta matters — al dente keeps glucose levels steadier.
Our group was led by the Italian chef, whose straightforward approach made the class feel relaxed rather than instructional. We stirred, adjusted, tasted, and talked about ingredients: why certain choices matter, how small substitutions can shift the balance of a dish, and how mindful cooking can be both accessible and enjoyable.
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Lunch at Restaurant Le V extended that philosophy into a full meal. Guests sat in small groups, creating an atmosphere that encouraged easy conversation. The four-course menu showcased what wellness cuisine can look like when it’s guided by flavor rather than restriction.
The first course — a quinoa salad with citrus, mint, avocado, and a gamba — was bright and refreshing, a clean beginning that matched the morning’s tone.
Then came the star: the saffron risotto. This time, it was prepared by the Moroccan chef. Creamy, fragrant, and deeply satisfying, it elevated the simplicity of the workshop dish into something far more refined.
The main course featured a slow-cooked chicken escalope served with carrot purée and cumin. The chicken was remarkably tender, and the purée brought a subtle warmth that made the plate feel both comforting and light.
Dessert followed the same balance: a yogurt base topped with lemon, grapefruit, and hazelnut — a combination that managed to be fresh, lightly sweet, and texturally interesting without overwhelming the palate.
The afternoon unfolded with a series of optional wellness sessions — microbiome education, sound healing, alignment workshops — but by then, the day’s culinary thread had already shaped my experience.
The food wasn’t simply fuel between activities; it was an integral part of the retreat’s message: that well-being is built through habits, choices, and small acts of care, many of which happen at the table.
I left The View feeling nourished in more ways than one. Not transformed, but steadier — as if a single day of paying attention to what I cook, what I eat, and how I feed myself had quietly recalibrated something essential.
