This month, the gardens of La Mamounia in Marrakech will host a culinary tribute to Paul Bocuse, one of the defining figures of French gastronomy.

Across three evenings, the palace revisits a moment from its own history, when Bocuse celebrated his 70th birthday beneath the Marrakech sky, in a gala that has since become part of La Mamounia’s legacy. The series also marks what would have been the chef’s 100th year.

The dinners will be led by Gilles Reinhardt, Meilleur Ouvrier de France and chef at the two-Michelin-starred Restaurant Paul Bocuse in Lyon, who will reinterpret the culinary codes associated with Bocuse’s enduring influence.

Guests will be served an exclusive menu paired with a refined selection of wines and champagne, created as a tribute to Bocuse’s culinary universe and to the art of hospitality that defines La Mamounia. Dishes include chilled blue lobster in lemongrass broth with carrot cream, beef en croûte with Périgueux sauce and Pierre Hermé’s Millefeuille Fhlor.