Nawal Rezagui

You have just been awarded your first Michelin star. What were your first thoughts when you heard the news?

My family, and especially my mother. My husband was beside me and deeply moved as well. I thought about all the work that had gone into this achievement, the moments of doubt, fatigue and stress, as well as all the people who supported me and those who did not believe in me.

How would you define the identity of your cuisine today?

I create a cuisine that reflects who I am, marked by technical precision, subtle flavour pairings and a distinct personality.

Which dish best expresses your culinary identity?

My entire menu!

Is there a particular piece of feedback from a guest that has stayed with you throughout your career?

Yes. One guest burst into tears while tasting my lamb dish with mild spices. It brought back memories of the dishes her grandmother used to cook for her.

You often say that “cooking is a journey through time: when we eat something, it always takes us back to childhood”. Which flavours of Morocco still accompany you in everyday life?

There are so many. The smell of grilled sardines in the streets during summer, slow cooked dishes infused with spices, the flavour of meat with prunes prepared for special occasions and, of course, Friday couscous shared with the family.

If you had to tell the story of Morocco through a single dish, what would it be?

A traditional rfissa made with free range chicken. It is a generous dish, deeply connected to the values of sharing and transmission.