‘Moroccan and Spanish cuisine are very similar because we share the same coasts, the same fish and many ingredients’

Lahcen Hafid is one of the most prestigious chefs in Morocco. He is developing his career in France and has attended the 2025 edition of Madrid Fusión to showcase some of his most iconic dishes, at a stand organised by the Moroccan National Tourist Office in Spain. 

How did your career begin and what are you doing now? 

I started my professional career in Paris, although I began studying in Morocco, in Agadir. Then I arrived in France, where I have worked in several establishments, such as Yannick Alléno's, at the Sofitel Paris le Faubourg, at the Park Hyatt... I have also worked at the Ritz in Paris, I have worked in Normandy. I am currently head of consulting and I am involved in several projects in both Paris and Morocco. 

What is your objective at this edition of Madrid Fusión? What are you going to show?  

Our objective is to tell a story to all the visitors, to vindicate our Moroccan gastronomy, to modernise and to advance this cuisine. We want to present various dishes of Moroccan cuisine here at Madrid Fusión. 

Moroccan cuisine is very good, beyond the tagine, the couscous or the pastela... 

I completely agree: I think that Moroccan cuisine is not just tagine, couscous or pastela. Moroccan cuisine consists of very, very diverse dishes, such as artichoke salad, corn salad, chilli salad, fish... Moroccan cuisine is a great cuisine.  

How important is it for a restaurant to have good raw materials, such as good fish, meat, vegetables, fruit...? 

They are top quality products. And Moroccan products, Moroccan cuisine is a cuisine that works with fresh products, seasonal products, and it is also a cuisine that supports respect for the environment and sustainable development. 

What role does gastronomy play in attracting tourists to Morocco? 

The gastronomic aspect is very important when it comes to attracting the public, visitors and tourists. However, I think that, with regard to professionals and renowned restaurants, there is still work to be done. Moroccan cuisine was named the best in the world in 2024, and we have to take advantage of that. 

Do you think Moroccan cuisine can grow here in Spain? Because I think we need more Moroccan restaurants. Have you considered coming to Spain to work? 

It's a very good idea. I would love to come to Madrid and open a Moroccan restaurant, because bringing Moroccan food to Madrid, Barcelona or Seville is necessary. It's very important for the customer to be able to live the experience. 

What message do you have for Spaniards to encourage them to enjoy Moroccan cuisine? 

What I want to say to Spaniards, to our dear friends, is that Moroccan cuisine is very similar to Spanish cuisine, because we share the coastline, we share the fish, we have Andalusian cuisine, which is very similar. There are restaurants here in Spain that have a Moroccan touch, using confit, saffron, argan oil. That's why Spanish and Moroccan cuisine are like a marriage. If there is a possibility of opening Moroccan restaurants in Spain, in Madrid, I will be the first to do it. 

And the price is not expensive...  

Exactly. Because it's a modest cuisine, it's a simple cuisine, it's a generous cuisine, and it's a vegetarian cuisine. We have lots of salads: mechouya, zalou, artichoke salad, bean salad, broad bean salad, chilli pepper salad, couscous, legumes, potatoes... As for the price, it's affordable for everyone. And in terms of variety, you can have beans, you can have fish, you can have meat... you can also have all the products that are exceptional, such as onion cheese to make cheesecake. 

Have you thought of any special menus for the Africa Cup of Nations 2025 or the World Cup 2030 that Morocco, Spain and Portugal are going to organise? It's a good opportunity to showcase Moroccan cuisine... 

Exactly, I think it's a good opportunity. For the organisation of the World Cup, those responsible meet around a table. So we would have to bring together three chefs: one from Morocco, one from Spain and one from Portugal, which allows us to create this fusion of football and cuisine, because we can bring everyone together around the table.