Moroccan and French specialties


The young chef of La Villa Blanch, Romain Fabre, was born in Lyon 33 years ago and he has been making the success of the restaurant for already 3 years.

He began his training in the best gastronomic restaurants, always “étoilés Michelin” based in Lyon: “La Mère Brazier”, “ l’ Alexandrin”, “ la villa Florentine”, “la Brasserie Hilton”.
Then he continues his professional career in Switzerland (restaurants “la Côte” 2* Michelin, “La Colombière” 1* Michelin) in Geneva.

After a one- year US experiment in San Diego California (Tapenade elected best French restaurant) and in Polynesia (four seasons Bora Bora), he leaves to Morocco in order to discover new flavors: first to Mohammedia (restaurant du Port) then to La Villa Blanche where he expresses his talent through a gourmet style.

His favorite foodstuffs are fish, seafood and vegetables and the wonderful products of Agadir and its surroundings are making the delights of its cooking. Lobster, monkfish, sea bass, green asparagus, carpaccio, ceviche and tartars are subtly seasoned by the tasty Moroccan spices.

The pastry chef, Mourad Mirbah, twenty eight years old and born in Marrakech produces amazing and delicious ice cream and his desserts are as beautiful as tasty.