Moroccan Culinary Excellence in Cordoba
On October 19, 2026, the Moroccan chef Lahcen Hafid, hailing from Agadir, made a remarkable impression at a prestigious gastronomic dinner held in Cordoba, Spain. The event featured an exclusive gathering of culinary elites, where Hafid had the honor of preparing the dessert for a select audience of around one hundred guests, each of whom paid a staggering 200 euros for the experience. This dinner was part of the Córdoba Califato Gourmet festival, celebrating the rich culinary heritage of Morocco, which was the guest country for this year's festival.
Hafid's dessert, creatively named "Brioua Signature," is a delightful fusion of almonds, amlou, and orange blossom, showcasing the essence of Moroccan pastry. His participation was highlighted by various reputable media outlets, including _El Día de Córdoba_, which documented the event that brought together some of Spain's most distinguished culinary figures, including three-Michelin-star chefs Paco Morales and Elena Arzak, along with Kisko García, a renowned star chef.
A Culinary Journey from Agadir to Paris
Hafid's journey to this prestigious platform is a testament to his dedication and passion for culinary arts. Growing up in Agadir, he was inspired by his mother’s cooking from a young age. After receiving formal training in hospitality in Morocco, he began his career in his hometown before moving to Casablanca, where he honed his skills with the ambition of one day working in the illustrious kitchens of Paris. His dream was realized as he gained experience at renowned establishments such as Sofitel Paris Le Faubourg, Park Hyatt, and the Ritz, working alongside celebrated chefs like Yannick Alléno.
Today, Lahcen Hafid leads the culinary team at the Magnolia brasserie located in the Waldorf Astoria Rabat-Salé, situated in the Mohammed VI tower. There, he creates Mediterranean dishes that beautifully blend Moroccan influences with flavors from the Levant. As the president of the Disciples d’Escoffier in Morocco, he is committed to mentoring young culinary professionals, ensuring the transmission of culinary knowledge and skills within the industry.
Through his recent participation in Cordoba, Hafid not only represented Moroccan gastronomy but also highlighted the unique flavors of his homeland, leaving a lasting impression on both guests and fellow chefs at this high-profile culinary gathering.
As reported by bladi.net.
