Meryem Cherkaoui, from Morocco to the world
- Moroccan top chef
- Arabic cuisine with French technics
- The Gault & Millau 15,5 & 3 “toques” to Mes’Lalla Meryem Cherkaoui
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First of all, Meryem Cherkaoui’s roots are from Rabat. Later, she left Morocco after her scientific degree to achieve her goal : to learn cooking. Thus, the dream become true. Then, she takes courses at Paul Bocuse Institute and then she’s been to the most prestigious Palaces. From The Magestic in Cannes, to The Crillon at Paris, her success story has begun with famous chefs. In 2002, she came back to Morocco and founded La Maison du Gourmet, a gastromic reference in the country.
Meryem Cherkaoui used to make an alliage between french techninicty and her cooking inheritance
On top, she reveived in 2009 « L’esprit Entrepreneur Bocuse & Co » (The Entrepreneur mind Bocuse & Co). After this achievement, she went to «Les maîtres cusiniers de France » in March 2010. Many others follows like «Maitre ès foie gras».
Furthermore, Meryem Cherkaoui continues with differents cooking journey all around the world (Paris, Osaka, Hanoi, Sao Paolo, Maurice Island, Amsterdam, Montreal, The Reunion, etc.…). Moreover, she developped her activities of consulting. Indeed, she opens her workshop « Saveurs des chefs » where she teachs her knowledge to passionate amators and professionals in search of perfection. Today, she focus on teaching, consulting and she seeks exceptional products throught Morocco with her company Dima Terroir Morocco. Yet, Dima Terroir Morocco helps to improve work tools in women cooperatives and ameliorates their living conditions by giving them benefits. To conclude, in 2015, The Mandarin Oriental Marrakech gives her the direction of its gastronomic restaurant, the Mes’Lalla.
A trip between heritage and modernity
1996 – Baccalauréat. A degree in Expérimental Science, Morocco
1997/1998 – First year at PaulBocuse Institute
1997/1999 – First stage at the Majestic Hotel in Cannes “Villa des Lys” Restaurant with Chef Bruno Oger**
1999 – Diploma from Culinary arts and hotel school Paul Bocuse Lyon. Sponsor of the promotion, Bernard Lambert.
1999/2000 – Second stage at the Crillon Hotel “les Ambassadeurs” Restaurant with Chef Dominique Bouchet
2000/2002 – Chef at Aeropostale Restaurant in Casablanca
2000/2002 – She opened Maison du Gourmet Restaurant in Casablanca
2009 – Opening of the workshop Saveurs des chefs. Casablanca
2011 – Opening of the company « Meryem Cherkaoui sarl ». Creation of the company Dima Terroir, a finest grocery products from Moroccan terroir in partnership with women’s cooperatives
2013 – She creates the organization Slow Food Maroc with Zoubida Charrouf
2015 -2017 : Chef and cooking director of the Mes’Lalla restaurant. Mandarin Oriental Hotel, Marrakech.
Since 2018 : Consulting, training, education, concept developments