q&a with chef maria
Meet Chef Maria Merouane, the visionary behind La Table Nomade, where Moroccan heritage meets French fine dining. Trained at the Paul Bocuse Culinary Institute, Chef Maria combines the rich traditions of her Amazigh roots with modern techniques, crafting menus that spark curiosity and celebrate culture.
From her signature confit duck pastilla to the creative use of preserved lemons, every dish is a story told with precision and passion. At La Table Nomade, Chef Maria invites you to experience warmth, discovery, and the magic of Moroccan cuisine reimagined.
Q: Tell us a little bit about yourself.
I’m Maria Merouane, a chef trained at the Paul Bocuse Culinary Institute (Lyfe) in Lyon. My journey started with a passion for flavors from my Moroccan /Amazigh roots, blending tradition with global influences. I now bring these stories to life through La Table Nomade in Dubai.
Q: Where did your culinary journey begin, and how has your Moroccan Amazigh heritage shaped your approach to cooking?
My culinary journey began in the kitchens of my family, shaped by the rich cuisine of my grandmother from Fes, known for her classical Moroccan dishes. Alongside this, my Amazigh great-grandmother introduced me to ancient techniques. Growing up, I was also inspired by street food specialties, from Morocco and beyond. This unique blend of influences is at the heart of my cooking today.
Q: What inspired the creation of La Table Nomade?
I wanted to create a business that respected my nomadic nature and gave me the freedom to host events anywhere, especially after the impact of Covid in our business. La Table Nomade is built in 2020 on the idea of nomadic and personalized cuisine. Each menu is a tailor-made experience, prioritizing high-quality products, to craft dishes that awaken the senses and tell a story.
Q: How has your French fine dining training influenced the way you interpret traditional Moroccan dishes?
My French training taught me precision, which I now apply to Moroccan dishes. Techniques like sous-vide or refined plating surprise guests by presenting familiar flavors in unexpected ways.
Q: What do you want guests to experience when they attend one of your supper clubs?
I want guests to feel transported, immersed in warmth, culture, and discovery. Each dish is designed to spark curiosity and evoke memories, whether of home or a distant adventure.
Q: Is there one dish you make that holds a particularly special story or cultural significance for you?
The signature pastilla of La Table Nomade is a personal favorite. The pastilla itself reflect Morocco’s rich history with its layers of sweet and savory flavors. I make it with confit duck, pistachios, and orange caramel, which reflects my double culture – Moroccan and French- . It’s a modern interpretation of a classic dish that is very subtle.
Q: Can you share a recent pairing you’ve created, and what inspired it?
I paired Moroccan kafta with Ghanaian shito sauce for an event. The inspiration came from exploring the shared love for bold spices across African cuisines, highlighting unity in diversity.
Q: What is your favorite Moroccan ingredient to cook with, and how do you use it in unexpected ways?
Preserved lemons are my favorite. I use lacto-fermentation to create them, a process where lemons are packed with salt and left to ferment naturally over time. This technique enhances their umami flavor, making them perfect for dishes, sauces, or even desserts like a lemon tart with an earthy twist.
Q: If you could cook for anyone, living or historical, who would it be and why?
Paul Bocuse would be my dream guest. Known for his vision of "nouvelle cuisine," he believed that great dishes could be created from the simplest ingredients. His philosophy and impact on the culinary world have always inspired me.
Q: What’s your ultimate comfort food after a busy supper club evening?
In winter, nothing beats a warm bowl of harira soup or barley soup. These dishes are nourishing and remind me of home. They’ll also feature in our Moroccan Ramadan iftar menus, offering comfort and tradition during this special time.
Q: Outside the kitchen, what’s something people might be surprised to learn about you?
I used to work in IT consulting before becoming a chef in 2017, at the age of 30. This shift taught me that it’s never too late to follow your passion and redefine your life’s path.
Q: For those new to Moroccan cuisine, what’s one dish or tradition you’d recommend they start with, and why?
Tagine is the best introduction—it’s versatile and embodies the heart of Moroccan cooking. The slow cooking captures the essence of spices and storytelling.
Q: Looking ahead, what’s a dream project or idea you’d love to bring to life through La Table Nomade?
I dream of creating a luxurious culinary retreat in Marrakech and more rural villages of Morocco. Imagine exploring vibrant markets, cooking traditional dishes with me, and dining under the stars in an unforgettable setting. It’s a chance to immerse in the soul of Moroccan culture through food and experience.