A Culinary Revolution in Rabat
Perched on the 33rd floor of Morocco's tallest building, the Mohammed VI Tower, Alain Ducasse has introduced a new culinary experience with his restaurant, Aldabaran. This establishment marks Ducasse's debut in Morocco and opens its doors for breakfast, showcasing a delightful blend of Riviera-inspired cuisine. For long, Rabat has been overshadowed by the more famous cities of Marrakech and Fès, often perceived merely as a political hub characterized by ministries and embassies. However, the skyline is now transformed by this stunning new tower, which elegantly rises above the twin cities of Rabat and Salé, resembling a rocket poised for launch. In April, the Waldorf Astoria Rabat Salé opened within this architectural marvel, featuring 55 luxurious rooms and suites. By late September, Ducasse himself arrived in Rabat to unveil his culinary vision, aiming to infuse the hotel with a distinctive gastronomic identity.
Alain Ducasse's culinary journey began on a farm in southwestern France. He honed his skills under the tutelage of culinary legends such as Michel Guérard, Roger Vergé, and Alain Chapel, who were pivotal in modernizing French cuisine in the 1970s. A life-changing event occurred in 1984 when he was the sole survivor of a plane crash in the Alps, leading to a lengthy recovery. Three years later, he took over the prestigious Louis XV at Hôtel de Paris in Monte-Carlo, which earned three Michelin stars in 1990, becoming the first hotel restaurant to achieve this accolade. By 2005, Ducasse had achieved the remarkable feat of operating three three-star restaurants across three different countries: Monaco, Paris, and New York.
A Unique Dining Experience
Today, Ducasse is more recognized as a successful entrepreneur than a chef in the kitchen. His culinary empire spans multiple continents and includes restaurants, cooking schools, and a chocolate factory in Paris. A Ducasse restaurant signifies a unique philosophy and methodology. At Aldabaran, Morgan Perrigaud leads the kitchen, with Ducasse’s team collaborating to develop the menu, workflow, and service. In recent years, Ducasse has simplified his culinary approach, focusing on vegetables, fish, and grains while minimizing elaborate sauces and luxury ingredients—a trend that will continue in Morocco. Plans are underway for Ducasse to open a second restaurant in the Palais Jamaï in Fès, in collaboration with renowned chef Fatema Hal.
The name Aldabaran is derived from the brightest star in the Taurus constellation. Arabic astronomers referred to it as al-Dabarān, meaning 'the Follower,' because it trails the Pleiades in the night sky. This original Arabic name is reflected in the restaurant's branding, further echoed throughout the hotel’s design, including a reinterpretation of the famous Waldorf Astoria lobby clock in New York, designed to resemble a solar system.
Aldabaran offers breakfast daily—an uncommon feature in Ducasse's restaurants. Guests can indulge in freshly baked pastries and classic dishes such as Ducasse’s Cocotte of eggs and mushrooms, paired with delicately shaved Wagyu ham. The lunch and dinner menus feature dishes inspired by the Côte d’Azur, including Petits farcis, a stuffed vegetable dish from Nice, Gambero rosso with ricotta tortellini, and lamb served with caponata. Notably, the restaurant incorporates local Moroccan ingredients, sourcing citrus fruits from L’Agrumiste. Laurent Boughaba cultivates over 250 varieties of citrus on approximately 100 hectares in M’Kansa, north of Fès, including rare lemons and mandarins—this exchange of local flavors is poised to elevate Aldabaran beyond a mere extension of Monte-Carlo sophistication.
The wine list is crafted with a similar philosophy, highlighting Morocco's long-standing viticulture tradition, which remains largely unfamiliar to many European guests. It features local wine regions alongside selections from France, ranging from prestigious Grands Crus in Bordeaux and Burgundy to smaller producers in the Rhône and Loire valleys.
The interior of the restaurant, designed by Pierre-Yves Rochon—also responsible for the hotel's ambiance—reflects the tower's curves. Handcrafted Zellige tiles and ceramics in black and gold evoke traditional Moroccan artistry, complemented by damask detailing. Geometric patterns and a black wooden floor with monochrome accents pay homage to the Art Deco style of Rabat's Ville Nouvelle, established during the French protectorate. Floor-to-ceiling windows provide breathtaking views of Rabat, Salé, the Bouregreg Valley, and the Atlantic Ocean beyond.
Aldabaran is situated on the 33rd floor of the Waldorf Astoria Rabat Salé within the Mohammed VI Tower. The restaurant serves breakfast daily, lunch from Wednesday to Sunday, and dinner from Tuesday to Saturday. Reservations can be made via SevenRooms, by phone at +212 5 30 48 20 20, or through email at rbart.restaurants@waldorfastoria.com.
As reported by reisenexclusiv.com.
