If there is one constant in the career of Alain Ducasse—the titan of French gastronomy, who grew up in the countryside of the Landes region and became the first chef in history to earn three Michelin stars in three different cities—it is his relentless desire to push his own boundaries. His latest project? A restaurant that is “exquisite in every sense,” set to open in Morocco at the Waldorf Astoria Rabat Salé.
From his renowned philosophy of “naturalness” and deep respect for ingredients and the seasons, to his numerous culinary academies for advanced training scattered around the world, Ducasse continues to chart the course of global gastronomy. This time, he does so by looking out over the Mediterranean from the heights of an unprecedented architectural masterpiece.
A high-altitude dining experience in Morocco’s capital
Ducasse’s new venue is called Aldabaran and is located on the 33rd floor of the majestic Mohammed VI Tower, the country’s tallest building at 250 meters high(watch the chef’s arrival at the venue here!). Located along the Bouregreg River, between Rabat and Salé, the restaurant boasts a breathtaking view that sweeps across the valley and stretches out to the Atlantic Ocean.
The venue is part of the exclusive Waldorf Astoria Rabat Salé complex, located within a 55-story skyscraper certified for its environmental excellence (LEED Gold and HQE Excellence) and designed by engineering giants BESIX and TGCC.
Between Arab astronomy and the Art Deco legacy
The restaurant’s name, Aldabaran, pays homage to one of the brightest stars in the constellation of Taurus, while also celebrating the historic and fundamental contribution of Arab astronomers to the observation of the sky. An enticing and symbolic reference to a dining experience suspended among the clouds. The interior atmosphere of the 66-seat restaurant (spanning over 500 square meters) is the work of Ducasse’s longtime architectural collaborator, French interior designer Pierre-Yves Rochon. The space evokes the charm of 1930s Rabat: black parquet flooring, rosewood, and sand-colored leather blend with iconic black-and-white zellige tiles, damask patterns from Meknes, and ceramics from Fez. The imposing floor-to-ceiling windows ensure a constant interplay between local craftsmanship and the coastal panorama.
The Menu: The Riviera Meets Local Flavors
The culinary offering remains firmly rooted in one of the master chef’s areas of expertise: Mediterranean cuisine. The menu blends the elegance of the French and Italian Rivieras with the finest local Moroccan ingredients, adhering to strict seasonal principles and precise cooking techniques.
Among the standout dishes are:
Lucien Tendret-style stuffed vegetables, stuffed with suckling lamb and free-range poultry.
Red shrimp served with ricotta tortellini.
Lamb casserole accompanied by caponata.
Surprisingly, Aldabaran also offers a full breakfast service, pairing classic madeleines and freshly baked pastries with the exclusive “Cookpot” dish of eggs and mushrooms.
The Kitchen Leadership and Continuity with Morocco
To lead the kitchen, Ducasse has appointed Chef Morgan Perrigaud, a talent who has already proven himself within the group through his leadership of the Jiwan restaurant at the National Museum of Qatar in Doha.
Although this opening is being hailed as a completely new venture, for Alain Ducasse, it is actually a grand and well-deserved return to Moroccan soil. His connection to the country dates back to 2005, when he served as a consultant for Le Crystal at the Pacha in Marrakech; it continued in 2017 with Ducasse Conseil projects at the Palmeraie Country Club in Bouskoura and included the brasserie Le Béret in Casablanca. With Aldabaran, however, the chef is creating a premier signature dining experience, cementing Morocco’s role as the new capital of luxury hospitality and international fine dining.
