We caught up with Executive Chef Yassine Khalal to discuss his biggest inspirations in the kitchen, favourite dishes and what makes Kasbah Tamadot so special…
1. Who’s your biggest inspiration?
In my 18 years working in the kitchen, I have been lucky enough to work with well-known chefs such as Alain Ducasse, Yannick Aleno and Rachid Maftouh (all French 3 Michelin star chefs) all of whom have inspired me to be passionate about my job. I truly believe that without passion you cannot create food for your guests to enjoy.
2. What’s your favourite dish?
My all-time favourite dish to cook and eat is chicken tagine with lemon and olives; it’s also a favourite amongst our guests at Kasbah Tamadot too.
3. What is your cooking style?
I love to combine both local and international flavours when cooking, especially Mediterranean cuisine like our fish tagine marinade in Chermoula sauce – a must for all guests to try!
4. What’s the 1 Moroccan ingredient people should be using more, and how?
It would have to be pistil saffron. The smallest amount can add so much flavour to an entire recipe, plus it has the added health benefits of being an antioxidant too!
5. What’s the most important tool in your kitchen?
The most important tool for any chef has to be the food. I’m passionate about using local ingredients and it’s something that Kasbah Tamadot has ample of. The on-site garden and orchard provides seasonal fruit, vegetables and herbs throughout the year that we use in all of our menus.
6. What makes Kasbah Tamadot such a great place to eat (…and stay of course!)
Alongside the stunning views and delicious food, the people are what make Kasbah Tamadot so special; they are professional, kind and attentive to one another and guests.