Jasper Conran opened his first hotel in the heart of the Medina in Marrakech in Autumn 2016.
L’Hôtel Marrakech, a historic 19th Century Riad originally the central part of a Caidal palace, comprises five spacious suites surrounding a courtyard garden and swimming pool. This charming retreat combines delicious food, great comfort and service whilst capturing the elegance of hotels of the 1930s.
L’Hôtel Marrakech prides itself on its approach to serving delicious traditional Moroccan home cooking in the manner Italians would describe as ‘cucina della nonna’ (Grandmother’s cooking). The emphasis on dining at L’Hôtel is the use of fresh local produce, attentive service and comfortable relaxed surroundings.
At the centre of the culinary culture of Morocco is the tagine. Those served at L’Hôtel Marrakech are prepared in the traditional way, cooked slowly in earthenware pots, bringing out naturally bright flavours and delicate aromas. This method of slow cooking results in cuisine of great succulence and depth of flavour. Among the many types of tagines prepared at L’Hôtel Marrakech is chicken with prunes and almonds. The chicken is marinated in cumin which imparts warmth and richness. The dish is then gently spiced with ginger and cinnamon. Prunes and almonds are added to create a subtle sweetness that plays against the savoury and slightly bitter golden hued turmeric.
A wonderful array of fresh herbs, aromatics and spices, such as the legendary ‘Ras el Hanout’ blend found in Marrakech, impart their special and unique flavours upon the dishes prepared by our chef Bouchra. Other key ingredients in the kitchen’s larder are preserved lemons, with their unique taste, texture and aroma and locally sourced olives in every flavour, colour and size, cured and treated in many ways with an array of seasonings. An abundance of seasonal well-known local vegetables, sun-drenched tomatoes and lesser known varieties such as cardoons enable the kitchen to create delicious vegetarian dishes. One of the most famous being couscous with ‘Sept Legumes.’ Traditionally, courgettes, potatoes, pumpkin, carrots, turnips, cabbage and onions are used. The couscous is flavoured with fresh coriander, parsley, spiced with turmeric and cinnamon. Finally, an infusion of saffron gently perfumes this classic Moroccan dish which is served with the hot aromatic paste, harissa.
Dining for guests and non-residents* at L’Hôtel Marrakech is a truly memorable experience that celebrates the seductive nature of Moroccan cooking.
Jasper Conran, OBE, is a British designer. Having trained at Parson’s School of Design in New York, Jasper Conran produced his first womenswear collection in 1978 and was a founding member of the London Designer Collections – subsequently renamed London Fashion Week – and was awarded Designer of the Year by the British Fashion Council in 1986. Jasper Conran continues to show his womenswear collection at London Fashion Week.
Jasper Conran has diversified from womenswear into menswear, fragrance, accessories, luggage, collections for the home, interiors and the performing arts. In 2008 Jasper Conran was appointed Officer of the Order of the British Empire (OBE) for his Services to Retail.
Throughout his career, Jasper Conran has pursued his passion for the performing arts. He has created costumes and sets for thirteen ballet, opera and theatre productions. In 1991 Jasper Conran won a Lawrence Olivier Award for Costume Design for Jean Anouilh’s ‘The Rehearsal’.
In 2007 Jasper Conran was appointed trustee of the Wallace collection a position that he held for 8 years. Jasper Conran was appointed the Chairman and Creative Director of The Conran Shop in 2012 where he spent three years conceiving and implementing a strategy to reinvigorate and reposition the business.
Jasper Conran opened his first hotel in 2016, L’Hôtel Marrakech.