The terracotta gate of Les Portes de l'Atlas Farmhouse, opening onto a path through the olive grove

Cook a Moroccan feast on an olive farm facing the Atlas

Morning or afternoon, up to 15 guests. Pick from the potager, cook your tagine over charcoal, swim while it simmers, then share it at our long table.

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A cooking class on the farm

Behind the gate is a working olive farm: old trees, a potager, fruit trees, a few hens, and the High Atlas on the horizon. We open it to small groups for half a day of cooking, the way it's done at home here.

You don't watch a demonstration. You pick the vegetables, layer and season your own tagine, set it on the embers, and eat it at our long table with everyone you came with.

Sessions: Morning 10:00 – 14:30
Afternoon 15:30 – 20:00
Group: Up to 15 guests. Private groups welcome.
Price: From 600 MAD per person
Included: Mint tea on arrival, the cooking class, the meal you cook, time at the pool
Where: Just outside Marrakech, facing the High Atlas

Clay tagines, vegetables and spices laid out on a long wooden table, with the pool behind the windows

Morning

10:00 – 14:30

Arrive in the soft morning light, cook through the late morning, and sit down to lunch at the long table.

Book the morning

Afternoon

15:30 – 20:00

Cook as the heat softens, swim in the late sun, and eat as the light turns gold over the Atlas.

Book the afternoon

The programme

Six moments, about four and a half hours, at the pace of the farm.

1
Mint tea on the terrace

We welcome you with mint tea under the reed pergola, the Atlas on the horizon, then walk you through the olive grove.
2
Into the potager

Fill a basket with whatever is ripe: tomatoes, courgettes, aubergines, mint and coriander. On the way back, say hello to the hens.
3
Build your tagine

At the long table, Naïma, our cook, shows you how to layer, season and finish your own tagine: spices, preserved lemon, dried fruit, and a generous pour of olive oil.
4
Onto the embers

The tagines go onto clay kanouns filled with charcoal, under the olive trees, and the slow cooking begins.
5
Swim while it simmers

The pool, the sunbeds and the shade are yours while the tagines bubble away.
6
Lift the lid

Everyone sits down at the long table to eat what they made, with warm bread and the farm's olive oil.

On the table

Choose your tagine when you book. The vegetables and herbs come from the potager, the oil from our olives, the bread from the clay oven.

Chicken, preserved lemon and olives

The classic: saffron, ginger, a whole preserved lemon and green olives.
Sweet tagine with prunes and apricots

Slow-cooked meat under onions, prunes, dried apricots and golden raisins.
Vegetables from the potager

Whatever is ripe that day. Vegetarian guests are always looked after.
Bread from the clay oven

Baked by Naïma in the garden oven, for mopping up every last drop.

A red earth track lined with agaves leading to the stables, the snow-covered High Atlas behind

A working olive farm

Every autumn the olives are picked by hand and pressed into oil. Around the grove grow lemons, peaches, loquats and roses, a donkey still pulls the cart, and on clear winter days the snow of the High Atlas fills the horizon.