Fes Cooking

“[Lahcen Beqqi] has been at the helm of the kitchens of some of the top restaurants in Fez’s expanding dining scene and now fills a niche as a culinary guide and guru to outsiders.”
Seth Sherwood, New York Times, April 8, 2007

Hands-on Cooking Classes in and Around the Fez Medina

Fez MedinaMoroccan cuisine is said to be one of the most important cuisines in the world and Fes is considered the capital of Moroccan cooking. Every visitor to Morocco can savor the delights of its gastronomy when they taste tagines (tajines), pastilla, couscous, harira, and a range of other traditional dishes in the various fine Moroccan restaurants. However, few tourists get the chance to experience the preparation of Moroccan cuisine; something that is essential to understanding the culture. We promise our clients a completely hands-on experience in the traditional process of food preparation that Moroccans perform every day.

* Our lessons in the Fez Medina start with a grocery trip to the local souk, where you will buy all of your fresh ingredients. Your cooking lesson will take place at a Riad, a traditional Moroccan home which has been restored to a beautiful guest house. Click here for a taste of the experience!

* Our newest course in Berber-style barbeque, otherwise known as meshwi, takes place 45 minutes outside of Fes, in a Berber town called Azrou. Spend the day in Azrou’s beautiful cedar woods learning how to grill in the traditional Berber style.

Take a look at our different course offerings, which accommodate everyone from the beginner cook to the experienced chef. Our goal is for all of our students to go home with new recipes and cooking techniques and especially great memories. Contact us

Testimonials from our clients

“Your cooking class was fantastic! It was one of our best experiences in Fes and one of the best cooking classes that we have taken anywhere in the world! … You also made sure that we really experienced Fez – which is exactly what we wanted to do!”
-Debra Dout, Monterey, CA

“Our sincere thanks for not only a wonderful lesson on Moroccan cuisine, but for a total Fes culinary experience. Your knowledge of the markets for just the right ingredients, outstanding culinary skills and great humor gave us a terrific experience that we relate to all our friends.”
– David Burns

“I wanted to thank you for the lesson which I thoroughly enjoyed. I find your enthusiasm for your country’s cuisine contagious and I have been cooking Moroccan since I got back!”
– Collette Bardell-Murphy, owner and Cordon Bleu-trained head chef at Casa Cinco in Vejer la Frontera, Spain

“Lahcen, your cooking is fabulous! I still dream of the stuffed quails and the orange, radish, and fennel salad. Thank you for a wonderful dinner!”
– David and Lynda Martin-McCormick, Washington, DC