morocco mall ouverture

Mall Maroc continue à faire les manchettes mondiales. Après avoir remporté un record du monde Guinness en Novembre 2011, et après la cérémonie d'ouverture spectaculaire avec comme invité spécial Lopez Mega Star Jennifer, le projet a remporté le meilleur centre commercial "le MIPIM Award prestigieuse au MIPIM à Cannes au début Mars 2012. Le prix, l'un des plus important dans l'industrie du détail et de la propriété, est un témoignage de la réussite Mall du Maroc apres, seulement 90 jours de son ouverture au public.

Le Prix, qui a reçu les temoiniage de plus de 50 pays dans 11 catégories, a vu la concurrence féroce entre de nombreuses entreprises d'architecture respectés, parmi eux Foster & Partners, l'Atelier Jean Nouvel et Aedas, qui se sont affrontées à deux tours. Le premier tour a été décidé par un jury d'experts de l'industrie, qui ont choisi 3 finalistes dans chaque catégorie. Dans la ronde finale, le public au MIPIM, quelque 20.000 délégués, ont voté pour leur projet favori du Maroc Mall face a ses deux concurrents en provenance de Hong Kong et Séoul, Corée du Sud. Au cours de la remise des prix à la fameuse «Palais des Festivals à Cannes, Mall Maroc a été félicité pour son architecture exceptionnelle, intelligente combinaison de détail et de la contribution positive du centre commercial à l'économie marocaine et la réputation du pays dans le monde.

Mall Maroc, qui borde l'océan Atlantique sur la côte de Casablanca Corniche, est le centre de destination première et la seule dans le bassin méditerranéen et en Afrique. Il s'étend sur 10 hectares (24,700 acres) avec 250.000 m² (2,691,000 pieds carrés) de la construction, 30.000 m² (323.000 pieds carrés) d'espace extérieur et 14.000 m² (150,694 pieds carrés) de jardins paysagers. Avec 70.000 m² (753,500 pieds carrés) d'espace commercial sur 3 niveaux et 350 magasins, le centre commercial le Maroc réunit 600 marques d'une grande variété, dont beaucoup d'ouvrir un magasin en Afrique pour la première fois, tels que: les Galeries Lafayette, la FNAC et cinéma IMAX.

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Moroccan Cuisine.

A Culture of Eating, Drinking, and Being Hospitable HISTORY AND INFLUENCES Moroccan cuisine is considered one of the most important cuisines

Morocco's reigning monarch, King Hassan II, likens his country to a desert palm: "rooted in Africa, watered by Islam and rustled by the winds of Europe." A poetic description for a place which can appear mystical, magical and foreboding all at once.

Situated on the northwest coast of Africa, Morocco is one of three countries which make up the maghreb("furthest west"), the other two being Algeria and Tunisia. The Atlantic Ocean is to the west, while the calm waters of the Mediterranean are due north and the harsher sands of the Sahara are to the south. Snaking through the center of the country are a series of mountain ranges, beginning with the Rif mountains in the north and continuing with the Middle Atlas, High Atlas and Anti-Atlas ranges, which nearly split the country in half along a vertical axis. It is these mountainous areas which are heavily populated by the Berbers, the indigenous people of Morocco who still comprise 80% of the population. The Berbers are not ethnically Arabs, but they are Islamic.

The Phoenicians, merchants from North Africa, were the first to establish a series of trading ports along the coast of Morocco nearly three thousand years ago. Along with the increased trade, the Phoenicians brought with them new skills for the Berbers such as masonry, weaving and iron and metalwork. A period of Roman rule followed, leading to the Arab conquest in the 7th century which brought Islam to the people of Morocco. The Arabs ultimately left but the message and traditions of Islam held firm with the fiercely independent Moroccans. The city of Fez, the country's first royal capital, was founded in 799 AD and quickly became the center of cultural, economic and political life. A succession of tribal dynasties proceeded to rule Morocco, culminating with the Alaouites, Arab sultans who seized power in 1668 and hold it to this day.

Despite a reigning monarchy, the Europeans vied for control of Morocco throughout the 1800s, with the French finally prevailing as signaled by the Treaty of Fez in 1912. This document declared Morocco to be both a French and Spanish protectorate, influences which remain strong in the country. The second world war muddied the waters of leadership anew, with the Moroccans finally regaining their independence in 1956. The ruling sultan took to calling himself King Mohammed V in keeping with a new constitutional monarchy. His son, King Hassan II, assumed the throne in 1961.

Today, this rich country of nearly 25 million people is heavily involved in agriculture, although tourism and mining contribute significantly to the economy as well. Spanish, Jewish and Arab influences combine with the native Berbers to create the cultural stew which is the spice of Morocco. To really get to know this country one must look past images of smoky Casablanca (the famous movie wasn't even filmed here!) and exotic, Euro-styled Tangier, although both of these cities are well worth a visit. True Morocco can be found by exploring the medina ("old town") of Fez and the souks ("market") of Marrakech. The unique cuisine of this North African country is yet another way to savor the flavor of Morocco.

The foods of Morocco take great advantage of the natural bounty of a country where eating is both a practical and social ritual. The cooks in the kitchens of the four royal cities (Fez, Meknes, Marrakech and Rabat) helped to refine Moroccan cuisine and create the basis for what we know as Moroccan cuisine today. The midday meal is the main meal, except during the holy month of Ramadan, and abundant servings are the norm. The meal usually begins with a series of hot and cold salads which are followed by a tagine, or stew. The heartiest plate, often a lamb or chicken dish, is next, followed by a heaping plate of couscous topped with meats and vegetables. A soothing cup of sweet mint tea is the grace note to this repast. It is not uncommon for Moroccans to eat using the first three fingers of a hand, and to use bread as a "utensil."

The strong Arab influence found in two of the royal cities, Fez and Marrakech, contributed greatly to Moroccan cuisine, as did the Andalusian sensibilities of Tetuan and the Jewish traditions from the coastal city of Essaouira. Aspects of all of these cultures can be found in four of the best-loved Moroccan dishes: couscous, plumped semolina grains which are served with a variety of toppings; bisteeya, a delectable three-layer pie which is both savory and sweet and wrapped in the thinnest of pastry; mechoui, tender roasted lamb; and djej emshmel, succulent roasted chicken cooked with olives and lemon.

While spices have been imported to Morocco for thousands of years, many commonly-used raw ingredients are home-grown: mint and olives from Meknes, oranges and lemons from sunny Fez, prickly pear from Casablanca and shad from the Sebou river. Also cultivated in Morocco are pomegranates, almonds, dates, walnuts, chestnuts, honey, barley, cherries and melon. Seafood is abundant along the Atlantic coast while lamb and poultry are raised on higher ground.

The Moroccans are quick to point out that the best meals are found not in the restaurants but in the homes. In this land of good and abundant food, the emphasis is clearly on preparing your own. It is worth mentioning that women do virtually all of the cooking in this very traditional country.

All photos courtesy of the Moroccan Embassy in Washington, D.C.

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Moroccan Beach Chic: La Sultana Oualidia

 Moroccan Beach Chic: La Sultana Oualidia to his -Travel resorts- postboard via the Juxtapost bookmarklet.

For those of you who fell in love with the exotic glamour of La Sultana Marrakesh this week, check out the hotel’s sister boutique property, La Sultana Oualidia.  The 11-suite hotel is located 2 1/2 hours away on Morocco’s Atlantic coast, and pairs gorgeous Moroccan design with a glorious beachside setting. Staying at both hotels would be a dreamy way to explore Morocco.

The boutique beachside resort overlooks a lagoon on Morocco’s Atlantic coast.  The walls are crafted from cooling tadelakt and stone, while the floors are made from ancient marble. Working with local craftsmen trained in traditional Moroccan design, the hotel took two years to build.

Each of the 11 suites is designed around  a painting by artist Regis-Dolène Bartholdi. I usually don’t love beds in the corner, but the built-in ceiling canopy and sheer curtains make the bed feel incredibly romantic and separate from the rest of the space. Each suite also boasts its own terrace and sea water jacuzzi (I didn’t know those existed!)

Perfection.

Both properties are known for their spas. At Oualidia, the spa’s indoor pool is framed by carved stone.

An infinity pool blurs the line between pool and lagoon.

Wouldn’t you love to spend the afternoon here?

Happy travels! (Virtual or otherwise)

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