Restaurant review: Tired of Tagine? Nur takes Moroccan dining to next level - most expensive restaurant dishes in the world

212, Fez 694,277849 ,.
I finished talking to tagine.
I went to Morocco and looked forward to its bushel, but after three weeks in Takin --
Lunch and dinner dominate and I'm full.
Pasilia, filo-
Another delicious pie that is often packagedrecurring act.
In cities such as Marrakech, Tangier, Fez and esoria, we are looking for more restaurants to offer (
Although after a majestic beast took me to the Sahara dunes, I couldn't get myself to order a camel burger. )
The most ambitious dining experience I 've ever tried was in Fez, the world's largest Medina.
It is shocking to step into a sparkling modern room from the chaotic and ancient maze of Medina with marble, luxurious water features, towering contemporary paintings, and to the Byzantine era
The chef operates with her business partner Charles Accivatti.
Noor means light, of course he will light up the restaurant, visit each table and connect because 100 of the guests are tourists, so most of them are in English.
He tried to lure the locals, but by Moroccan standards it was a very expensive restaurant and Moroccan people enjoyed eating at home.
Kaanache has done stage in El Bulli, Noma, Alinea, French laundry room and itself, their chef is the God of modernism.
Not surprisingly, Noor takes an avant-garde approach to Moroccan cuisine and is considered one of the best restaurants in the country.
The dishes are changing every day and you sign up for 10-
Package with wine matching option.
The food portion is $75 per person.
While Accivatti is very welcoming and eager to describe the dishes in front of us, it is disappointing that there is no menu to describe the dishes, especially since other employees do not speak English, hesitate and unsure.
A waiter seemed to be guiding Miguel away from the Fawlty tower with his inept enthusiasm.
To a large extent, it leaves us to interpret what we are eating.
The first dish, a spoonful of vegetable puree and a salad on the crispy crust, is deconstructed by a vegetable label designed with a crispy chip pipe into a spiral maze.
Next, put a lace and dry orange peel on the shrimp strips and soaked fruits.
Then, a cup of black tea
Smoked salmon and cube of Italian ravioli, sitting on a pipe spiral of beets and avocado sauce.
Accivatti was at the table when the chicken with Moore sauce arrived.
I said it reminded me of the iconic mole course in Pujo, Mexico City (
Top 20 restaurants in the world).
He explained that the dish was actually a tribute to Kaanache's friend, chef Pujo, who had intended to attend Noor's opening party but failed.
The dish will remain on the menu until he finally visits Noor.
It is a beautiful mole and there is no doubt the taste of dark chocolate.
The next two dishes are fish dishes with sauce;
Both stores have local fresh products.
Next is the delicious beef tenderloin and lovely harissa sauce.
A white wine and beet granite taste like a rose.
Dessert is like a war on a plate.
Something like peach yogurt-
Dense Nanaimo bar with carob and peanut butter.
Mix and match not elegantup.
The last lesson was a box with drawers and some Moroccan biscuits inside. (
Boy, does Moroccan know how to possessed with cookies?
My favorite is The Gazelle, which looks really beautiful. )
Wine matching ranges from $22 to $60 depending on the two or three glasses of wine, and whether they are regular wines or reserve wines, all Moroccan wines.
I like some of the food here, such as deconstructed tagine, salmon, chicken and beef.
Fresh local ingredients add vitality.
The dishes are ambitious and delicate, but without the perfect and bright aesthetic of the master of Kaanache's apprentice.
But Kaanache and Accivatti are rolling.
They also run a Mexican fast food restaurant called Nacho Mama in Fez medina (
Because they missed Mexican food).
They plan to open an Italian restaurant next.
Meanwhile, they run the CUS Moroccan Grill in Mexico City.
Don't trust me for a minute when I say I'm done with tagine.
I have missed the Moroccan flavor and the nostalgia of the Naima restaurantin-
Mom used her hand to make the wall of Marrakech in cous (
So light and elegant! )
A big service-
Label it on the top.
Her sons helped run the store.
I thought affectionately of a place in Tangier, Saveur de Poisson, where there was no menu but came out of the kitchen with a range of snacks and fishcentred dishes. “No!
When we asked for l'addition, the waiter replied because we couldn't take another bite.
He gave us a small run and brought us a large bowl of beautiful stewed figs, as well as a wooden spoon and basket as a gift.
In Vancouver I know I can get some lovely Moroccan food here and it opened earlier this year and I will do it soon.