The story
F. Kabbaj in Casablanca operates as a distinct French kitchen that balances a refined restaurant setting with an artisanal foie gras workshop. Gault&Millau recently awarded this establishment a 13 out of 20 rating alongside two toques for its consistent approach to classic cuisine. The team prepares every dish using ingredients that are entirely halal and produced by hand. This dedication to traditional French cuisine shows in how they handle premium proteins without relying on heavy sauces or modern gimmicks.
The menu turns duck and foie gras into the center of the dining experience. Guests can order warm foie gras medallions served over mesclun greens or placed atop gently warmed artichoke hearts. The kitchen also transforms duck into several distinct plates, including honey-glazed magret with green pepper sauce and slow-cooked thigh served with sautéed potatoes. These recipes change regularly depending on market availability, which keeps the offering grounded in seasonal reality.
Visitors step into a room designed to feel both polished and comfortably familiar. The layout encourages relaxed lunches and quiet dinners rather than stiff formalities. Staff members maintain a steady pace that matches the unhurried rhythm of the dining room. This balance between a gourmet destination and a trusted local pantry creates a space where guests return simply to enjoy well-executed meals and attentive service.
Recognition
Ambience
Details
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