Sunday, February 24, 2008
here is the article of Vogue about Fez and Riad Laaroussa:
"Fez has always had charm-now it has the hotels to match. Housed within and old palace, Riad laaroussa's seven luxurious rooms are furnished with moroccan antiques. www.riad-laaroussa.com "
We are proud as we become famous..ah ah ah !!!!!
Samira is now a star when she goes to the market...
in the mean time we have now guests coming from spain and germany so we are going to start to learn spanish and german......inch allah
Sometime, We have some good fun in the kitchen because some are learning french, some are learning english and Fred our boss is trying to learn arabic.....he is very funny...mezian
Riad laaroussa becomes international.....
Tuesday, February 19, 2008
Tuesday, February 12, 2008
1/2 kilo de farine
1 cube d'ail
1 onion haché
Persil coupé en petit morçeau
1/2 cuillére de sel
2 carré de fromage
100 g du beurre fondu
1 verre d'eau
Nous mélangeons tout les ingredients, aprés on le roule et on le coupe en dée avec le ciseaux
on le met au four 30mn
1/2 kilo of cubic flower
1 of carlic
1 onion choped
Parseley cut into small peaces
100g of melted butter
1 glass of water
We mix all the ingredients after it is rolled and one cuts it in dée with sciser and put it at
the furnace 30mn.
Wednesday, February 6, 2008
3 Moroccan salads ( aubergine with tomatoes, zicchini with garlic and parsley, sweet carrot).
Lamb tagine with peas and artichoke.
Stawberrys with orange flower.
This night we give you recipe of lamb tagine with peas and artichoke:
3lbs meat cut in pieces.
2 onions, sliced.
1/2 tsp ginger.
1 tsp pepper.
Put the meat and onions sliced in a covered pan over medium for 1 hour.
When is cooked take out the meat and add :
1 spring parsley chopped
1 kg artichoke
Put the artichoke in pan alone with 2 big cups of watter,1tsp salt,2 tsp flower.
Cooked in médium heat for 10 min.
Arrange the meat in the centre of the dish with the peas in a ring round it and put the sauce over it with artichoke.
Monday, February 4, 2008
The menu tonight:
Moroccan salads(carrots with suggar and cinnamon, green beans,peppers).
Chicken tagine with apricots and almonds, vegetarian couscous.
Custard milk with orange flower.
Sunday, February 3, 2008
2 big onions sliced.
2 cloves of garlic, crushed.
1 cup of tea oil olive.
1 tsp ginger
1/2 tsp saffron.
1/2 tsp pepper.
1/2 tsp salt.
While the meat are cooking 60 minutes, over medium heat.
Peeled and seeded and diced 10 of tomatoes in a frying pan over a low heat.
Cook until all the juice has been absorbed and the tomatoes begin to caramelise, then put 1/2 glass suggar and 1 tsp cinnamon. Stir for a few minutes and keep hot.
Arrange the meat on a dish and cover them with the tomatoes puree, put the sauce over them
and put some sesame seeds on top.
Saturday, February 2, 2008
we keep going to the American center. It's good for us because we want to improve our English,
we realy need to improve as we expect a busy year 2008 at Riad Laaroussa because we are
proud to anounce you the following:
RIAD LAAROUSSA WINS BEST
TOP 10 BEST HIDEEN GEMS OF AFRICA
2008 TRIPADVISOR TRAVELERS’ CHOICE AWARDS
Only TripAdvisor’s hotel awards represent the opinions of millions of travelers. The winners were determined by a combination of the highest traveler ratings and the TripAdvisor Popularity Index, a measurement of overall traveler satisfaction.
“The 2008 Travelers’ Choice winners are once again singled out for their great service and extraordinary value,” said Michele Perry, director of communications for TripAdvisor. “Determined by millions of real travelers, the Travelers’ Choice award winners raise the bar for hotels around the world, with their exceptional properties and great staff that enhance the overall travel experience.”
For reviews on RIAD LAAROUSSA go to: http://www.tripadvisor.com/Hotel_Review-g293733-d633231-Reviews-Riad_Laaroussa-Fes.html
For the complete 2008 Travelers’ Choice list, go to www.tripadvisor.com/travelerschoice.