π²π¦ Morocco Β· Moroccan cuisine Β· b. 1968
The Marrakech-born chef redefining Moroccan cuisine in San Francisco.
Mourad Lahlou is a Marrakech-born chef who has done more than almost any other contemporary chef to introduce Moroccan cuisine to American fine dining. He moved to San Francisco for a master's in economics, taught himself to cook out of homesickness, and opened Aziza in the city's Outer Richmond in 2001. Aziza became the first Moroccan restaurant in the United States to receive a Michelin star (2010).
He followed it with Mourad in downtown San Francisco β also Michelin-starred β which presents Moroccan cuisine in a fully modern format: tagines deconstructed and reassembled, couscous made from non-traditional grains, classical preparations like b'stilla rendered in fine-dining tasting-menu form.
His cookbook 'Mourad: New Moroccan' is widely regarded as the most comprehensive English-language treatment of Moroccan cuisine.
Moroccan cuisine has the depth to support a fine-dining renaissance. Lahlou argues that the Moroccan tradition β preserved lemons, slow-cooked tagines, b'stilla, layered spice mixtures, multi-day couscous preparations β has the same complexity as any of the world's great cuisines, but has been packaged abroad as cheap, exotic kebab food. His restaurants are a corrective.
First Moroccan restaurant in the US to earn a Michelin star (2010).
Lahlou's modern Moroccan flagship downtown; Michelin-starred.
Original recipes we created as homages to Mourad's cooking style and signature dishes. Not direct reproductions of any copyrighted material β these are our interpretations of the traditionsMourad has worked with throughout their career.
These recipes from our database reflect the moroccan cooking tradition that Mourad works in. They are not direct reproductions of Mourad's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.
Moves from Marrakech to San Francisco to study economics at San Francisco State University.
Opens his first restaurant, Kasbah, in San Rafael β teaches himself Moroccan cooking out of homesickness.
Opens Aziza in San Francisco's Outer Richmond β relocates and expands the modern Moroccan concept.
Aziza is awarded a Michelin star β first Moroccan restaurant in the United States to receive one.
Publishes 'Mourad: New Moroccan,' a comprehensive English-language reference to modern Moroccan cuisine.
Opens Mourad, his downtown San Francisco flagship in the Pacific Telephone Building; subsequently earns a Michelin star.
Launches the Aziza concept in a smaller follow-up location after the original closed.
Yes β when Aziza received its Michelin star in 2010, it became the first Moroccan restaurant in the United States ever to be awarded one. Lahlou's later restaurant Mourad has also held a Michelin star.
Lahlou is self-taught. He moved to San Francisco from Marrakech to study economics and taught himself Moroccan cooking out of homesickness, calling his mother and aunt in Morocco for recipes. He had no professional kitchen training before opening his first restaurant.
B'stilla (or pastilla) is a celebratory Moroccan layered pie traditionally made with squab or chicken, almonds, eggs and a sweet-savoury spice mixture (cinnamon, sugar, saffron) wrapped in warqa pastry. Lahlou's modern interpretations at Aziza and Mourad have been instrumental in introducing this dish to American fine-dining audiences.
Mourad is located in the historic Pacific Telephone Building at 140 New Montgomery Street in downtown San Francisco. The space combines original art deco architecture with contemporary design and serves a fixed and Γ la carte menu of modern Moroccan dishes.
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