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A Feast for the Senses in Morocco
offered by supplier M05092 (view this supplier profile)
Key Information:
Tour Duration: 7
day(s)
Group Size: 2
- 15
people
Destination(s):
Morocco
Specialty Categories:
Food & Wine
Season: May - November
Airfare Included: No
Tour Customizable: No
Minimum Per Person Price: 2275 US Dollar (USD)
Maximum Per Person Price: 2525 US Dollar (USD)
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You will see the historical and cultural sites that have made Fes a world heritage city, the traditional souks (markets), the winding medieval streets, and of course the gastronomic specialties that make this one of our most special trips.
* About the location: The city of Fes was founded in 789 and for more than 400 years, it was the capital of Morocco. Today, it’s still Morocco’s intellectual and cultural capital. It’s also the oldest and largest medieval city in the world, with over 200,000 people currently living within the medina walls. It’s vibrant and alive — almost unchanged for hundreds of years. During your Moroccan cooking vacation, you’ll see the highlights of life in the medina: the historical and cultural sites that have made Fes a world heritage city, the donkeys and mules that are the predominant means of transportation through the narrow streets and the souks (markets) and craftsmen. You’ll learn about the traditional foods of Morocco through hands-on cooking classes and gastronomic visits—you will see olive oil pressed as it was hundreds of years ago, and you’ll see ouarka and couscous being made by hand — methods unchanged for hundreds of years.
Your home for the week is at Dar Seffarine, a magnificently restored 14th-century palace in the heart of the medina. You will be the only guests in the six room maison d'hote during our stay and hosts Kate and Alaa will make you feel completely at home in this wonderful place.
* About the lessons: During your four hands-on cooking classes, Chef Lahcen will teach you how to make the traditional dishes that are central to Moroccan cuisine: tagines, couscous and b’stila, a myriad of salads, breads, and desserts; and you’ll learn about the spices and key ingredients necessary to make authentic Moroccan cuisine.
Fes is a fascinating city and during your walking tours, you will have a glimpse of it’s long and noble history. The riad is magnificent and comfortable, and although your cooking classes are intense, they are always fun and informal. It is a week of great food in a historically and culturally spectacular city, with plenty of time to relax with your fellow Moroccan food enthusiasts to share stories and a glass of wine.
Tour Itinerary:
Day 1, Sunday:
* Arrive at the Fes airport or train station. Transfer to Dar Seffarine and check in.
* Welcome drink followed by orientation and dinner.
Day 2, Monday:
* Following breakfast, chef Lahcen Beqqi will take you to the souk to shop for your first cooking class.
* During your class you will see how ouarka (the dough used in b'steeya) is made and perhaps have time to buy a few spices to take home.
* Lunch to follow based on your efforts.
* Depart for a guided tour of Fes el Bali (Old Fes) to learn some of Fes's history, tour the souks, see the mosques and medersas and visit the famous leather tanneries.
* Return with some time at leisure before dinner at Les Trois Sources.
Day 3, Tuesday:
* After breakfast, will be your second cooking class, followed by lunch.
* This afternoon, take a guided historical tour of Fes el Djedid (New Fes) including the mellah (Jewish Quarter).
* On your way to Fes el Djedid, visit a leather auction, unchanged for hundreds of years, and watch the intricate trading of sheep, cow and camel skins.
* Continue through the Jardins del Boujeloud before reaching Fes del Djedid where you will see the Royal Palace, the synagogue and the Jewish cemetery in the Jewish quarter.
* Tonight's dinner is at Maison Bleue restaurant. Here you will enjoy fabulous food as well as a show of traditional Gnaoua music.
Day 4, Wednesday:
* After breakfast depart for a full day tour of Volubilis and Meknes. These two places embody much of Morocco's early history. Volubilis was the Roman Empire's most remote base and here you'll find the most impressive Roman sites in Morocco.
* In Meknes see some of the extraordinary monuments created during the time of Moulay Ismail who reigned from 1672-1727 and visit many historic landmarks as well as the medina and the mellah.
* Enjoy lunch in Meknes.
* Enroute to Volubilis, stop at a local olive press and see olives being pressed as they have been for hundreds of years.
* Tonight, dinner will be at Dar Seffarine.
Day 5, Thursday:
* Breakfast at the hotel.
* After breakfast, return to the kitchen for your third cooking class.
* For lunch, enjoy the dishes you've made in the morning.
* Afternoon and evening at leisure (this is an opportunity to return to the souk to shop or perhaps to visit the local hammam).
Day 6, Friday:
* After breakfast, your fourth cooking session followed by lunch.
* On Fridays, Moroccans eat couscous — today you will participate in this national tradition.
* This afternoon take a guided tour of Borj Sud and a tile factory where you will see some of Morocco's finest tiles and ceramics being produced — from their clay beginnings to the end product.
* Return home through the souks.
* Tonight, enjoy your final dinner at Dar Seffarine.
Day 7, Saturday:
* Breakfast at the hotel followed by transfer to airport or rail station.
Notes:
Airfare is not included in the tour price.
Prices:
- US$2525 per person, based on double occupancy
- US$2275 non-cooking companion
- US$400 single supplement.
Price Includes:
- Six nights accommodation based on twin occupancy with private facilities
- Four half-day cooking classes
- Airport transfers Fes airport or rail station and ground transportation
- All meals as outlined on itinerary
- Local wines served with dinner
- All scheduled excursions with local English speaking guides
- All entrance fees on excursions
- All tips and gratuities
- Apron and recipe booklet.
Also see tour packages in:
Africa
Morocco
Food & Wine
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, ext: 05092
