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Slow Food Foundation for Biodiversity - Alliance between the chefs and Slow Food Presidia

A ma Bretagne, Casablanca

Jacques Halbert

In 1957, French oyster farmer Jacques Halbert immigrated to Morocco and opened a restaurant just a few steps from the ocean. The restaurant - A ma Bretagne - was destined to become one of the most renowned in Casablanca. Today, sixty years later, it is his son André who defends its solid reputation.


One of the first to join the Alliance Between Chefs and Slow Food Presidia project, André Halbert offers a menu that unites the traditional cuisine of Morocco with that of France. The couscous pilaf, the pastilla of duck and the lacquered fillet of lamb confit served with a ginger nougatine are just some of the elaborate recipes from André: recipes in which French culinary techniques are applied to typical ingredients from Morocco, where the spicy flavors of one are mixed with the more delicate flavors of the other.


The creative ability of the chef is not the only reason behind the success of A ma Bretagne. In fact it is the quality of ingredients used that is key to the great dishes. André prefers local products, selected with great care and consistency: He regularly visits the producers that provide his raw ingredients, stopping at the market every morning to personally select the ingredients for the daily special. André directly brought forward the search for local resources, introducing Moroccan products through his menu that until then were absent from the restaurants of Casablanca, for example argan and coriander oil. Thanks to Slow Food, he has been able to discover the richness of the traditional grains produced by the cooperative of Maroc Taswiq (including the food community of producers of couscous from Misdaqia).


"A great chef must adapt to the products and people of a place," says Dalinda, André's wife and dining room manager. "The reason why A ma Bretagne has existed for so many years is this: Its chef knew how to adapt to the context without forgetting his French-Swiss training, whilst at the same time not presuming to impose his ideas on his audience or employees."

A ma Bretagne
Sidi Abderrahman, Blv de la Corniche
Tel. 212 522362112
Open for lunch and dinner

  A ma Bretagne, Casablanca  
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