Chef Mohamed Amine

Private Chef In Marrakesh

Young Moroccan Sous Chef, I am ambitious and talented, with talents in French, Oriental, and Mediterranean culinary arts. I aspire to evolve in an internationally renowned establishment that allows me to flourish both on a culinary level and in terms of objectives, organization, profitability, and customer satisfaction.

For me, cooking is...

Knowledge of speciality recipes for complete meals, sauces, soups, pastries, meat, vegetables, salads, fish and poultry dishes.

I learned to cook at...

I've been working in the restaurant industry for several years now. It was a really frantic process of learning to cook without being explained

A cooking secret...

Through trial and error, and more than 13 years of experience, I have collected tips and tricks to make you more efficient in the kitchen

My menus

Menu Lebanese

STARTER

Choose 1 dish

Labneh bel zaater :(fresh creamy-yogurt-zaater- olives oil-garlic

Hummus with pin :(hummus-frued pin nut-olive oil)

Hommos lahmé: Purée de pois chiche garnie de viande et de pignons de pin

Fatayer Rissoles aux épinards

Falafel: Boulettes de fèves et de pois chiche en beignets, crème de sésame

FIRST COURSE

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Shirbet dajaj:(shicken soup)

Shorbet feter:(mashroom creamy soup)

Tabouleh Persil, tomate, blé concassé, menthe, hulle d'olive, ail

Salade libanaise :Tomate, laitue, concombre, radis, jus de citron, huile d'olive, ail

Loubieh Bzeit: Haricots verts cuits à l'huile d'olive, ornés de sauce tomate

MAIN COURSE

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Shish -tawouk : Brochettes de poulet marinées et grillées

Mixed grilled:(lamb-chicken-beef kabab and kofta

Kafta mechwy: Steack haché, persil, oignons grillés

Mix grilled: Assortiment de 2 brochettes: poulet, kefta

Chawarma dajaj: Lamelles de poulet marinées puls grillées

Chawarme lahmé: Lamelles de viande marinées aux herbes puls grillées

DESSERT

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Mahalabiya: Crème au lait et à la fleur d'oranger et soupoudrée de pistache

Baklawa :Diverses patisseries libanaises

Halwa :Pate de nougat au pistaches

Loucoume

French Menu

STARTER

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The Parisian salad:(potatoes, beans, cooked eggs, tomatoes, olives and tuna)

The “niçoise” salad: ( potato, beans, tomato, lettuce, and olives, and finished with a lemon dressing)

The “landaise” salad:( duck breast, gizzards or confit, lettuce leaves, bacon, cherry tomatoes, walnuts, and croutons)

FIRST COURSE

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Crème de lentilles vertes du Berry: ( lentilles du Berry - carottes - oignons- poitrine fumée - crème fleurette - bouquet garni - butter )

Potage de topinambours crémés et petite tartine de chèvre chaud

Soupe au Saint-Nectaire: ( oignons - pain de seigle - Saint-Nectaire - beurre demi-sel - bouillon de boeuf)

MAIN COURSE

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Bœuf bourguignon: ( morceaux de bœuf mijotés - vin rouge - légumes racines et des champignons)

Poulet basquaise

DESSERT

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Fondant chocolat typique français

Mousse au chocolat

Soufflé au fromage

Crème brûlée

Tarte au citron meringué

Asian Menu

STARTER

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Muek kratiem prik thai: (Calamar frit, ail, sauce poivree)

Goong sarong: (Gambas à la papillote de phuket, sauce chili et mangue)

FIRST COURSE

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Salad Larb ped: (Salad thai de bœuf ep ice)

Sushi and sashimi: Dragan roll : (Asperge, gambas et avocat)

MAIN COURSE

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Wok de poulet aux legumes : (Blanc de poulet, poivron et coriander)

Wok de boeuf epice: (Fillet de bœuf, brocoli et poivre)

Kuma wok fruit de mer:( fruit de mer, carrot, pomme et basilc)

Wok de legumes: (legumes de marche)

DESSERT

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Banana spring roll with nut ice cream

Exotic cheese cake served with coli rouge

Fruits de blad shasimi aroma with basil sorbet

Mexican Menu

STARTER

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Mexican Chopped Salad: ( beans, avocados, corn, tomatoes, cilantro, and spices)

Chicken Quesadilla Salad: ( crisp garden veggies, warm, soft chicken, and hot gooey quesadillas)

FIRST COURSE

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Caldo de Res :(Mexican Beef & Vegetable Soup)

MAIN COURSE

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Kahlúa-Marinated Grilled Flank Steak: ( coffee liqueur - dried oregano - flank steak - shallot, minced - garlic - low-sodium beef broth - butter ) ( chili powder - black pepper, divided )

Shrimp Tacos with Cilantro-Lime Crema

Veracruz-Style Whitefish : (olive oil - onion - garlic - dried oregano - dry white wine - diced tomatoes - skinless whitefish fillets)

DESSERT

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Cinco de Mayo

Italian menu

STARTER

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Brushetta:( tomatoes, basil, garlic and olive oil)

Focaccia

FIRST COURSE

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Minestrone soup chicken

MAIN COURSE

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One-pan spaghetti and meatballs:(Ground beaf - Pasta - parmesan cheese - marinara sauce)

Slow- cooker Lasagna:( Italian sausage or ground beef - Italian pasta sauce - lasagna noodles - ricotta cheese - mozzarella cheese - Parmesan cheese - fresh basil))

Riccota gnocchi: ( riccota cheese- parmesan - black pepper - butter - sage leaves - pasta)

DESSERT

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Canestrelli : ( Italian egg yolk cookies)

Tiramisu

Chocolate vanilla berry panna cotta tart

Moroccan menu

STARTER

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Moroccan salad assortment : (Cold Mezzeh - Zalouk - Taktouka - Potato salad - Bakoula - Tomato cucumber - salad Lentil salad Liver salad)

TRADITIONAL HARIRA SOUP a zesty, fragrant tomato-based soup with chickpeas and lentils

CREAMY PARMESAN MOUSSE drizzled with truffle oil and served with poached egg

HUMMUS served with sweet potato fries

FIRST COURSE

Choose 1 dish

Moroccan Harira (soup) and Bastilla : (chicken or seafood or vegetarian)

QUINOA SALAD avocado and quinoa salad with an argan oil vinaigrette

BRIOUATES a selection of five crispy Moroccan filo pastries stuffed with a variety of ingredients such as vegetables, chicken, cheese, and beef

MAIN COURSE

Choose 1 dish

Chicken Tagine with Olives and Lemon, Couscous Veg or chicken

BERBER TAJINE slow cooked vegetables in argan oil

BEEF TAJINE slow cooked beef with a choice of dried apricots and sesame or dried prunes and almonds *served with a side of rosemary infused couscous and sauteed vegetables

LAMB TAJINE slow cooked lamb with a choice of figues and walnuts or caramelized onions *served with a side of rosemary infused couscous and sauted vegetables

CHICKEN PASTILLA sweet-savoury chicken stuffing is enveloped in a thin, crispy filo pastry called “warqa”

FISH PASTILLA seafood stuffing is enveloped in a thin, crispy pastry called “warqa”

M’ROUZIA LAMB SHANK prepared with argan oil-infused sweet paste, served with figs and nuts

CAMEL KEFTA TAJINE ground camel meatballs in homemade tomato sauce with eggs *served with a side of rosemary infused couscous and sauteed vegetables

COUSCOUS steamed semolina, served with vegetables (you can also substitute Semolina with Barley)

CHICKEN TAJINE slow cooked chicken with preserved lemon and olives *served with a side of rosemary infused couscous and sauteed vegetables

SEFFA steamed and sweetened vermicelli infused in orange blossom water garnished with cinnamon & fried almonds

DESSERT

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Bastilla with milk,( Almond, Orange Blossom) Moroccan pastry with mint tea

MOROCCAN PASTRIES a selection of traditional pastries

SAIKOUK sweetened semolina in buttermilk infuses in orange blossom served with Amlou (argan butter) slow cooked chicken with preserved lemon and olives *served with a side of rosemary infused couscous and sauteed vegetables steamed and sweetened vermicelli infused in orange blossom water garnished with cinnamon & fried almonds. Add Chicken (+30) s

JAWHARA Moroccan pastry with orange blossom infused creme anglaise served with seasonal fruits and almonds

TARTE TATIN upside-down tarte with apples and moroccan cinnamon

EGGPLANT CRUMBLE honey glazed eggplant crumble served with lemon mousse sorbet