Fez — French chef and the 17 Michelin Star holder, Alain Ducasse, is turning his attention to Morocco’s culinary traditions following the opening of Aldabaran, his new restaurant on the 33rd floor of the Mohammed VI Tower in Rabat-Salé.
The restaurant, which opened on September 28, marks Ducasse’s first establishment on the African continent and introduces his approach to Mediterranean fine dining to Morocco’s capital region.
In an interview published by The National on October 19, the chef discussed his admiration for Moroccan cuisine and his ambition to develop a culinary identity that responds to the country’s ingredients and traditions.
Discovering Morocco through its ingredients
Rather than merely attempting to reproduce traditional Moroccan dishes, Ducasse has chosen to approach the country’s food culture gradually.
He recalled a memorable Moroccan meal prepared by a local woman, an experience that reinforced his appreciation for the depth of traditional cooking.
He also acknowledged the difficulty of matching the flavors achieved by cooks whose knowledge comes from generations of practice.
For now, Aldabaran focuses on Mediterranean cuisine, incorporating ingredients sourced from Morocco’s agricultural regions and coastal waters.
According to Ducasse, approximately 85% of the restaurant’s products come from local suppliers.
The menu includes chickpea panisse inspired by Mediterranean street food, lamb caponata, and blue lobster with spicy accents.
Although Ducasse does not describe these dishes as traditionally Moroccan, he sees the country’s ingredients and culinary knowledge as important influences on the restaurant’s development.
A new destination for fine dining
Located within Waldorf Astoria Rabat-Sale, Aldabaran occupies a prominent position overlooking the Bouregreg River and the surrounding urban landscape.
The hotel’s official description presents the restaurant as a celebration of Mediterranean cuisine, emphasizing seasonal ingredients, refined techniques, and produce inspired by the French Riviera.
Chef Morgan Perrigaud leads the kitchen, bringing experience from Ducasse’s restaurant operations in Doha, Qatar.
That background includes working with culinary influences from Lebanon, North Africa, and the wider Middle East, which could gradually inform Aldabaran’s evolving menu.
The restaurant joins a growing collection of international hospitality and dining experiences in Rabat-Sale, where luxury developments are attracting established culinary brands.
