IV Tradition, revisited
Gastronomy
Cooking rooted in ancestral food traditions, which the house reworks and revisits to create dishes of its own.
01
The Moroccan way
Buffets on gilded platters, seffa with almonds, lamb shanks, Moroccan-style fish.
02
From the sea
Oysters, langoustines, calamari and whole salmon, presented on stands.
03
Cocktail
Canapés, brioche mini burgers, slate tiers of oysters and bites.
04
Sweets
Pavlova, chocolate entremets, carved fruit, a sweets table in red roses.
Tea, poured from silver.
Engraved silver teapots, green tea, fresh mint and sugar: the welcoming gesture of every Moroccan reception.
Menus and proposals on request, depending on the occasion and the number of guests.
Albums published on the house’s former website (2015).
- A 100% beldi naming ceremony
Gastronomy
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