Leave no food unattended and no country unvisited
In partnership with M&M Meat Shops to promote National Family Dinner Night I created a recipe using their products. My Moroccan Spiced Lobster Tails with Yam Fries and Orange-Saffron Aioli is a fancier version of “fish and chips”. Half the work is already done for you too, thanks to the help of M&M Meat Shops.
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I still enjoyed the food and it offered excellent value, so mediocre dishes were easily overlooked, but it was the cultural experience that really made it. I strongly recommend coming with a group (minimum 4) because African food is best shared and meant to be enjoyed family style.
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I discovered Cafe D’Afrique back in May when I was trying to find an off-the-beaten-path family owned restaurant rarely talked about. Their current standard is good enough to get some repeat customers, but they have more to bring to the table to get the word-of-mouth and line up at the door.
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It is known as the first Moroccan restaurant to receive a Michelin Star, I wouldn’t celebrate it as that. Some of the Tasting Menu courses seemed New American and I was more intrigued with Mourad’s creativity and techniques than I was with his “New Moroccan” flavours. Aziza is ahead of the game and almost before its time.
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It received James Beard Award nominations for the restaurant, Chef Mourad, and his Pastry Chef Melissa Chou. The restaurant and team is still on the rise and it’s a strong collaboration. The dessert menu should not be missed and Melissa’s talent is contributing to Aziza’s 1-Michelin Star rating.
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The Tasting Menu was riskier and more exciting than the a la carte menu, and without trying the Tasting Menu I would have missed out. It wouldn’t have been bad, but I wouldn’t have been surprised and my dining experience would not have reached full potential. The flavours of Morocco were not always obvious, but the food still good.
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Mourad’s personality came out in the Tasting Menu. His creativity is best expressed in his Tasting Menu and I wasn’t expecting it to get as intense as it did. He is a real chef who is passionate about cooking and the menu was progressive, artistic, and innovative to Moroccan cuisine.
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This menu was almost an edible translation of our Buick Encore culinary itinerary. The courses foreshadowed the series of events to come which I found very smart and well played. It’s a very unique restaurant and chef’s method of approach to food and menu conceptualization are one of a kind.
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