MOROCCO FUSION

ON THE IMPORTANCE OF CREATING A UNIQUE DINING EXPERIENCE

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Hamza Afquir, Chef Selman Marrakech Restaurant 

Hamza Afquir, the chef of the Selman Marrakech restaurant in Morocco has set about creating an unforgettable journey within his own hotel. It’s a journey to destinations where diners have set foot… to imaginary regions that are born from the mind of the master chef, and that come to life in the colourful, exotic serving dishes on the table.

“I call what we do ‘fusion’ cuisine, so as not to be confused with what many people term ‘Moroccan cuisine revisited’, which has become totally cliché,” says Hamza Afquir. “We prepare local Moroccan produce with western savoir-faire and methods, and western produce is prepared with a Moroccan touch. An example might be a Magret de Canard sautéed with Moroccan Ras El Hanout spices and cinnamon. The aim is to add a ray of sunshine to all of our dishes.”Selman Marrakech

Hamza Afquir’s influences are not only from Morocco and France: “I have travelled through Equatorial Guinea and the Ivory Coast and have derived some ideas from these regions as well. Each time I try to being a little touch from a different far away place and marry or integrate it with Moroccan products and spices.”

The aim, says Hamza Afquir, is not to shock peoples’ taste buds, but to delight them in new and interesting ways, with, of course, a dash of finesse.