Moroccan chef from Agadir serves signature dessert alongside Spain’s Michelin-starred greats
Originally from Agadir, Moroccan chef Lahcen Hafid prepared the dessert for a prestigious gourmet dinner held Monday evening in Córdoba, Spain. A former member of the kitchen teams at the Ritz in Paris, he shared the bill with several top Michelin-starred chefs before an audience of around 100 diners who paid 200 euros per seat.
At 200 euros a dinner, the evening brought together some of the biggest names in Spanish gastronomy. On Monday, October 19, at Bodegas Campos restaurant in Córdoba, Moroccan chef Lahcen Hafid had a special mission: to create the dessert for this exceptional meal. His participation was confirmed by the daily newspaper El Día de Córdoba, which covered the evening, held as part of the Córdoba Califato Gourmet festival.
Among those joining him were Paco Morales, chef at the three-Michelin-starred Noor restaurant; Elena Arzak, whose family restaurant also has three stars; and Kisko García, who heads a Michelin-starred restaurant. Chef Celia Jiménez and master baker José Roldán also took part in the evening, which brought together more than 100 guests.
For the occasion, Lahcen Hafid created a dish called “Brioua Signature,” combining almonds, amlou and orange blossom. The dessert, inspired by Moroccan pastry-making, had been announced by specialist outlet Gastronomía y Moda. Morocco was this year’s guest country at the Spanish food festival, held on October 19 and 20.
From his mother’s kitchen to Parisian luxury hotels
Behind the invitation lies a long career. Born in Agadir, Lahcen Hafid discovered cooking at a young age alongside his mother. He trained in hospitality in Morocco, began his career in his hometown, then continued his training in Casablanca. His ambition was already to one day work in the kitchens of the Ritz in Paris.
That dream eventually came true. After several stints in Europe, he worked at prestigious Paris establishments, including the Sofitel Paris Le Faubourg, the Park Hyatt and the Ritz. He held senior roles there and worked with leading figures in French cuisine, including Yannick Alléno.
His career has also brought him back to Morocco. He now runs the Magnolia brasserie at the Waldorf Astoria Rabat-Salé, located in the Mohammed VI Tower. There, he develops Mediterranean cuisine blending Moroccan influences with flavors of the Levant.
On Bladi.net : Waldorf Astoria Luxury Tower Rabat Morocco 2024
As president of Disciples d’Escoffier Maroc, Lahcen Hafid is also committed to training young professionals and passing on culinary expertise. In Córdoba, he chose three iconic Moroccan ingredients to represent the country’s gastronomy to guests at an evening featuring seven Michelin stars.
