Hssoua with semolina, foie gras, artichokes & argan oil 

Written by FDM

Our signature recipe today is deliciously prepared by Executive Chef Cédric d’Ambrosio of Mandarin Oriental Marrakech. Gluttony combines with gastronomy for a 5-star starter.


(For 4 people)
1 onion
1 bunch of fresh thyme
100 g of fine semolina
0.75 l of water
25 cl of milk
4 pieces of 50 g of fresh foie gras
4 artichoke hearts
10 cl of argan oil
10 cl of olive oil


Chop the white onion, sauté in a saucepan with a little olive oil. Add water and salt, boil. Add semolina and cook for 20 minutes. Heat the milk, when simmering put the thyme to infuse, keep out of the heat for 5 minutes. Add the milk to the semolina, without the thyme, boil for 5 minutes. Cut the artichokes in big cubes, and sauté with olive oil.

Sear the foie gras 2 minutes on each side over medium heat.
In bowls, arrange some diced artichokes, serve the soup, add the pan-fried foie gras and a dash of argan oil just before serving.