All the produce for the restaurant are sourced fresh locally and used to create our fusion of Moroccan, French and South-East Asian Cuisine. We work directly with the fishermen, and locals to establish a restaurant that provides a gastronomical experience while supporting the local community.
The Octopus for our famous Octopus salad is caught by Fatima’s husband who passes his days fishing at the end of the beach.
Our Herbs are delivered to L’Ane Vert by Hassan and his brother, two brothers from the village who help their father collect the herbs from the family farm.
Our Argan oil is hand pressed by Aicha and her family and delivered each week to add that special flavour to salads, fish and couscous nights!
Our Salt comes from the salt mine on the way to Smimou, it has a distinct flavour and is hand collected.
Our Preserved Lemons are hand-preserved by Keltoum and are the best in town!
Our Bread is baked by the local women and delivered by donkey each morning from Mohamed.
Our chefs are a team that take each of these special ingredients and turns them into a fusion of flavours on each plate.