Royal Mansour has chosen the unique setting of a legendary palace, the first five-star hotel in Casablanca in 1953, ideally located between the medina and the Art-Deco quarter, to open its second address, following the iconic one in Marrakech. This opening also marks the launch of the Royal Mansour Collection, headed by hospitality industry legend Jean-Claude Messant. A third address, Royal Mansour Tamuda Bay, will open this summer.
It took no less than eight years of massive work to create Royal Mansour Casablanca, with one objective in mind: to imagine a contemporary reinterpretation of the golden age of luxury, glamour and enchantment, a link between the hotel's illustrious past and modernity, between art deco and contemporary art, between the vibrant activity of the white city and the calm of its interior. The result is a sublime place where harmony reigns and where you can lose yourself looking at every detail.
The urban, ultra-luxury hotel, run by another great name in the hotel industry, Laurent Roussin, offers 149 keys over 23 floors - rooms and suites from 45 to 139 m2 and private flats from 150 to 220 m2 - a bar, a spa, a conference centre, a ballroom and three restaurants, including one on the top floor with a 360° panoramic view of the city and the ocean.
When it came to gastronomy, the Royal Mansour also had to make its mark. It chose to entrust its three restaurants to three great chefs: the Grande Table Marocaine is in the hands of Karim Ben Baba, who will offer the most refined cuisine in the image of the setting of a thousand and one nights. As for the Sushi Bar, the chef will be Keiji Matoba.
The third restaurant, La Brasserie, aims to be chic and gourmet, typically Parisian, a place where everyone wants to meet up. It will be Éric Frechon's new playground. The menu will feature the French chef's signature dishes as well as the great classics of Parisian brasseries. A tribute will also be paid to the best produce from Morocco, the source of inspiration for an original salad recipe.
One thing is certain, Laurent Roussin, Jean-Claude Messant and chef Éric Frechon share the same values of excellence and perfection, and will be committed to offering their guests unique experiences!
Sylvie Leroy, enthusiastic publisher since 1999 Her passion for luxury hospitality, "a score perfectly performed by a fantastic orchestra" as she often says, led Sylvie Leroy to build in 2004 Journal des Palaces the sole online daily news dedicated to luxury hospitality with news, jobs, directories and resources.
