No Moroccan wedding is complete without an extraordinary table. Pastilla, the legendary sweet-and-savory pigeon pie wrapped in delicate warqa pastry and dusted with cinnamon and powdered sugar, is often served at the start of the evening.

Then come the tagines: tender lamb with prunes and almonds, chicken with preserved lemons and olives, and the famous couscous prepared with seven vegetables. Seafood from the coast and mechoui (slow-roasted lamb) for larger celebrations complete the feast.

Our coordination team works closely with the finest caterers and riads to ensure the menu tells a story as beautiful as the couple themselves — seasonal, abundant, and unforgettable.