Pantry staples

A single-estate Moroccan olive oil, cold-pressed within hours of harvest. Grassy, peppery, full of life.

A wildflower honey from the Souss-Massa region, with a soft argan note and a slow, golden pour.

Whole raw almonds from a small Tafraout grove. Sweet, oily, and beautifully fresh.

A six-pack of glass-bottled mineral water from a small Atlas spring.

A 500 g box of soft, caramel-rich Medjool dates from the Erfoud oasis.

A 60 g jar of our house ras-el-hanout — twenty-three spices, signed by Mehdi.

A small-batch apricot preserve made with whole halves and a touch of vanilla.