This website is using cookies

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more or switch them off if you prefer.

However, by continuing to use the site without changing settings, you are agreeing to our use of cookies.

 

Bleu Pays Homage to Local Produce

Bleu, the modern French brasserie of Four Seasons Hotel Casablanca, has launched a new menu showcasing the culinary direction of Guillaume Blanchard, executive chef.


The à la carte menu pays homage to the best in local produce, and guests will also be able to discover some new items on the dessert menu from Thierry Metee, executive pastry chef, that include exotic-inspired desserts.


“Our new menu at Bleu has been curated to showcase local produce at its best. Our food and beverage team with the addition of our newly appointed executive chef Guillaume Blanchard, have done a wonderful job refining the culinary experience at Bleu and we are looking forward to sharing this with guests,” said Olivier Thomas, general manager, Four Seasons Hotel Casablanca.