Virtual Gourmet
Rita Hayworth, 1947 HAPPY 4TH OF JULY! ❖❖❖ THIS WEEK
THE ROAD TO MOROCCO PART
TWO NEW YORK CORNER GEM NOTES FROM THE WINE CELLAR The Wines of Morocco by John Mariani ❖❖❖ THE ROAD TO MOROCCO PART
TWO
Hotel Atlas Kasbah
Before
heading to Marrakech, we left Agadir and drove
into the Atlas Mountains, where, this being February,
the temperature dropped in the evening
to one requiring sweaters and coats. Winding our
way up through through the area called Tighanimine
Elbaz, we arrived at a unique hilltop inn, run by
Hassan and Helene Aboutayeb, a Berber and his French
wife, both of whom hold a Master's degree in
Sustainable Development. This was Hotel
Atlas Kasbah (right),
a nine-room Ecolodge that opened in 2009, located in
the Unesco World Heritage Site called the Argan
Biosphere, an area readily visited for its flora and
fauna, with the lodge as a home base. Helene is one of
the most enchanting guides and authorities to
everything in the region, and she will happily arrange
for tours and reservations, make recommendations and
explain the cooking at her inn. They also have a quiet
lounging room (actually, everything here is blissfully
quiet) where you sit on pillows, read, have tea or
watch a movie, including "Casablanca." This is a
very special place. The road out of
the Valley to Marrakech winds through the desert, gray
at dawn, the color of a roan horse at midday, and then
the land gets hilly, spotted with shrubs and desert
flowers, with mountains in the distance that might
make you think of Arizona. And as the miles roll by
the farms appear, the land greener. Mile by mile the
villages get larger, more people are on the side of
the roads, vegetable stands appear, and you can see
the road widen and shimmer with mirages of
water.
Far off, then closer and
closer, are squat houses and minarets, and planted
palm trees appear, and then, not suddenly, you start
to see broad, new avenues, white apartment buildings,
and ancient walls. Your arrival in Marrakech, called
the Ocher City for its color, is signaled by milling
masses of people in the outer squares festooned with
goods for sale, and the broad Avenue Mohammed VI
winds into the city center, where the traffic picks
up, the mosques come into view, and the eyes of the
people on the road regard your passage. You
drive through the Jardin des Jeunes, and then the vast
city of a million people engages your attention for
its historic cast and its low stature, for no building
may be built higher than a mosque, It needs to said right away of the Moroccans, and especially those in Marrakech, that they are extremely friendly and welcoming to foreigners, and despite a minority of Muslims bent on changing their country to Fundamentalism, Morocco has been one of the most peaceful countries throughout the Arab world. Morocco is a country of commerce, and profitable commerce effectively blunts unprofitable antagonisms that have elsewhere come to a boiling point. The government is a constitutional monarchy, and King Mohammud VI has been viewed by most as a tolerant liberal in a country with 50 years of independence behind it.
We drove up
to our hotel, the storied La
Mamounia, opened in 1923, the greatest of all
caravansaries and one of the grandest hotels in the
world. Indeed, three hotels this year have stood out
in my travels as among the very finest I’ve ever
stayed at: one is Glenmere
Mansion in New York’s Hudson Valley, the other I
will tell you about in a few weeks. La Mamounia is of
a caliber of fineness you find at the George V in
Paris, the Hassler in Rome, the Dorchester in London.
(Incidentally, no NYC, Chicago, Los Angeles, or San
Francisco hotel would rank as high in my estimation.)
A truly great hotel, for me, is not just one of unique
design, impeccable service, and modern amenities, but
one that is expressive of the spirit and vitality of a
city, without a chain mentality driven by management.
You are cordially greeted at the doorman by name and given dates to eat (there are 30 varieties in Morocco) and rosewater milk as a refreshment before being shown around the hotel by lovely young women dressed in white, past sunlit atriums with designer boutiques, and into the landscaped green gardens past the glowing pool, beside which you may take your extensive buffet breakfast.
My suite, which
looked out on the gardens and city, was sumptuously
decorated, the fabrics and linens of the finest
quality, pillows overstuffed, with as much artistry in
the wall finishings and moldings as in the carpets and
furniture. Sweet pastries and fruit were set on the
table and replenished during my stay.
There is a great
deal to see in Marrakech, a city that developed
from Berber encampments in the 11th century, though
museums are not among its more intriguing attractions.
This is an imperial city, and an important stop
is the Bahia Palace and Saadian tombs, where the
former rulers of the Saad dynasty are buried in
subdued splendor. There is also a large, rambling Garden
called the Jardins
Majorelle, which has been restored by Pierre
Bergé and the late Yves Saint Laurent, where
you'll also find Majorelle's Berber Museum of more
than 600 art objects of jewelry, leather, weapons, and
woven textiles.
The most vibrant
and fascinating of all places in Marrakech is the
Djemaa El Fina, the Main Square (right), where all
of the city’s street life swirls around you, including
fruit merchants, souvenir vendors, food tents and a
few snake charmers who are always happy to drape one
over your shoulder (try to avoid the cobras). From the
square you enter the Berber souk market, which itself
winds like a serpent through corridors crammed with
every imaginable item, from silks and shoes to food
and medicines. What I found most interesting about the
experience of walking through this market is the low
level of hustling, owing to a royal dictate that
merchants tone their appeals down with tourists who don’t
like be hassled step by step. This makes the route far
more appealing than you would find in a bazaar in,
say, Istanbul, where you are assaulted by merchants
calling out to you in whatever language you speak. You
can spend hours here, and it’s a good idea to leave at
twilight when the gas lamps come on and the pace of
everything slows and people leave work just to walk
and buy in the Square.
Having eaten so much seafood in the restaurants in the coastal cities leading up to our arrival in Marrakech, I was ravenous to try the specialties for which Moroccan cuisine is known--the tagines, couscous, and pastillas that are native here. For our first lunch in town, we went to a well-known place run entirely by women, called Al Fassia Gueliez (left), at 55 Boulevard Zerktouni, considered by many local gastronomes to serve some of the best traditional Moroccan food in the city, set within a sunny enclosed terrace that is charming at lunchtime. The breads are addictive, and we ordered a pastilla of squab, with wonderfully crisp pastry; a tagine of chicken with abundant sweet onions and tangy preserved lemon; and a lamb couscous that also included chicken on a base of steamy millet, laced with hot harissa. For dessert there was a delightful couscous called seffa, made with milk, cinnamon, and honey, and a pastilla of crushed almonds and honey served with a ladle of warm milk. (Incidentally, there is another restaurant in the city, attached to a hotel, named Al Fassia, but they are not connected.)
Le
Tobsil (right)
is a must-go place (it gets a big tourist crowd, but
then so do all the better known restaurants in
Marrakech), not only for its food but for the
bewildering route you must take within the medina to
reach it, hidden down a labyrinth of shadowy streets.
Fortunately a restaurant guide in a fez will bring you
to it, a door on a narrow street that opens to a
two-story restaurant run by a Frenchwoman named
Christine Rio and Moroccan chef Fatima Mountassarim.
In its décor and architecture, beautiful rugs
and tablesettings this is very evocative of old
Marrakech, low lighted, with a duo of musicians whose
droning plays continuously throughout the night.
(Obviously these are not union musicians.) You half expect Sidney
Greenstreet in a white suit and fez to be sitting
across from you negotiating exit visas. We had toured Morocco's western coast, along the Mediterranean and down the Atlantic, which gave us only one side of the country's character and history. The other lay in far into the desert, in tented accommodations, with different food and different culture. And that will be my next visit to a land that evokes all the images western art has itself tried to evoke crafted in pages and picture frames, but that also reveals a deeper, exotic spirit within its cities, in its deserts, and all along its seaside. Morocco, ancient and modern, is a country that others in northern Africa might well emulate.
More
than 30 years ago Paul Chou opened a restaurant in
Yonkers, NY (40 minutes from midtown Manhattan, 15
from the George Washington Bridge) called Hunan
Village, which at the time was exemplary for serving
the kind of hot, spicy Chinese regional food that had
become so popular, and ubiquitous, in the 1970s. It
was certainly the best of its kind in Westchester
County, and key to its success was Mr. Chou himself,
whose presence made every guest a friend after one
visit and whose suggestions on what was special to eat
on any given evening were taken by all who became
regulars--many of whom call him by the honorific Uncle
Paul--interested in true Chinese cuisine.
Over the next 20
years Hunan Village did well, changed décor,
introduced a wider range of dishes, and then, after a
bit of a health scare, Mr. Chou retired and leased the
restaurant to someone else, who pretty much squandered
all the good will he had worked so hard to build. Back
to peak health, Mr. Chou decided, almost on a whim
last year, to give the business another try, but not
simply to update Hunan Village. He had been traveling
extensively in China for years and collected ideas and
recipes that would find their way onto his new menus
at his new restaurant, Gem--as appropriate a name as I
can think of for a Chinese restaurant of this caliber.
In fact, after years when Chinese restaurants dotted
the long stretch of Central Avenue from Yonkers to
White Plains, Gem is one of very few left, really a
gem in a wilderness of mediocre chain
restaurants.
Decorously, Gem could not be more
different from the red-and gold interior of old Hunan
Village. Now the rooms are done in a clean, modern
style you’d find in an upscale restaurant in Taipei or
Hong Kong, with cool colors of white, gray, celadon,
and dark wood. A rippling wall of white
resembles snow or sand trails. You immediately sense
this is not a place you drop into for moo shu pork and
beef with orange sauce. Still, many of the true
classics of Chinese cuisine, with a stronger nod to
the more delicate cooking on Canton and the
seafood of Shanghai, are here, all artfully presented
in the modern style rather than just ladled onto an
oval dish.
The sharpened
menu reveals the intent here, but the specials of the
evening are the key to understanding what Mr. Chou and
his chef Pu are seeking to do, which is to educate the
American palate. Better yet, choose among those
items listed as "Paul's Recommendations"; best of all,
just put yourself in his hands, and you will be
treated to dishes of great taste and beauty. By
all means order the Beijing crispy
lamb (above)
with sesame seeds, set atop asparagus, and
glistening in its marinade. For starters have
the gargantuan Sichuan piquant shrimp, which indeed
they are, their tails in the air, on sliced
cucumbers and chile peppers. Or try the rice cake
with dried seaweed, the winter melon pickled in
tangerine juice, or the white mountain yam with
blueberry puree. Gem's
appetizers run $3-$14, main courses $14-$32. Open
for lunch and daily daily.
❖❖❖ NOTES
FROM THE WINE CELLAR
THE
WINES OF MOROCCO
by John Mariani Moroccan
Wines Survive Desert Winds, Heat and Religious
Prohibition
❖❖❖
LIFESTYLES
OF THE RICH AND MORONIC
HIGH ON A
HILL, IT CALLS TO ME….
❖❖❖
Any of John Mariani's
books below may be ordered from amazon.com.
❖❖❖ Everett Potter's Travel Report: I consider this the best and
savviest blog of its kind on the web. Potter is a
columnist for USA
Weekend, Diversion, Laptop and Luxury Spa Finder,
a contributing editor for Ski and a frequent contributor
to National
Geographic Traveler, ForbesTraveler.com
and Elle Decor.
"I’ve designed this site is for people who take
their travel seriously," says Potter. "For
travelers who want to learn about special places
but don’t necessarily want to pay through the nose for
the privilege of staying there. Because at the end
of the day, it’s not so much about five-star
places as five-star experiences." THIS WEEK:
Eating Las Vegas is the new on-line site for Virtual Gourmet contributor John A. Curtas., who since 1995 has been commenting on the Las Vegas food scene and reviewing restaurants for Nevada Public Radio. He is also the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past reviews can be accessed at KNPR.org. Click on the logo below to go directly to his site.
Tennis Resorts Online: A Critical Guide to the World's Best Tennis Resorts and Tennis Camps, published by ROGER COX, who has spent more than two decades writing about tennis travel, including a 17-year stretch for Tennis magazine. He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has authored two books-The World's Best Tennis Vacations (Stephen Greene Press/Viking Penguin, 1990) and The Best Places to Stay in the Rockies (Houghton Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the Wall Street Journal Business Guide to Cities of the Pacific Rim (Fodor's Travel Guides, 1991).
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Editor/Publisher: John
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Contributing Writers: Christopher Mariani, Robert Mariani,
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