The story
Gare aux Gorilles anchors modern French cuisine in Casablanca's Gauthier quarter, where Chef Amine Chraïbi applies lessons from Paris's most rigorous kitchens. After training at the Institut Paul Bocuse and working alongside Pascal Barbot and Jérôme Banctel, Amine focuses on precision and character. His menu stays short and seasonal, favoring frank products handled with finesse rather than unnecessary complexity.
This dedication to clear flavors earned the table a Gault&Millau score of 13 for 2026, highlighting a kitchen that offers invention without alienating the guest. Marion guides guests through the service with a warmth that grounds the technical approach of the kitchen. The couple developed their partnership while working at William Ledeuil's Kitchen Galerie Bis before moving to Morocco to open their own space.
The kitchen builds its reputation around a signature octopus dish that balances texture and flavor while preserving the ingredient's distinct nature. Roasted meats receive careful treatment, cooked to highlight natural richness while maintaining structural integrity. Desserts venture into uncharted territory with combinations like cacao-miso or dulcey paired with coconut milk, providing sweet finishes that surprise without disrupting the meal's rhythm.
The dining room feels elegant yet convivial, reflecting the shared vision behind the venue. A bar program signed Moroccan Mixology complements the food, adding layers of local inspiration to classic cocktail structures. Animal-inspired dressage appears on plates, reinforcing the creative energy and bold spirit implied by the restaurant's name.
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