President's Message

I am here to discover young Moroccan culinary talents. We chose to focus on Morocco, a country with exceptional gastronomic richness. Our goal is to judge and showcase true Moroccan cuisine, in all its diversity and authenticity.

Adapting the Gault & Millau Guide to the Moroccan context was a real challenge, but also a tremendous opportunity. Morocco has exceptional culinary know-how, a culture of taste and deeply rooted hospitality. That is precisely what we want to promote.

At Gault & Millau, we do not only highlight exceptional tables, but also the human experience, the warmth and generosity that make a meal a true moment of sharing. From this perspective, Morocco is a model: hospitality is an integral part of its DNA.

For this first edition, we plan to inspect around 150 tables across three major regions: Central Morocco, Southern Morocco and Northern Morocco. The first guide will be published after Ramadan 2026. We will then launch regional guides every three months to highlight the local specificities and regional culinary riches — from the Andalusian influences of the North to the flavours of the Centre and the aromas of the South. A digital component will complement this approach.