F. Kabbaj review: our verdict
Here, duck has a pedigree. Farida Kabbaj, an agricultural engineer, launched her artisanal foie gras in Tit Mellil in 1981, using ducks raised outdoors and fed on corn. In 2010, the family opened their own table in Casablanca to move from farm to plate: homemade foie gras, honey and spice-glazed duck breast, confit leg with its vegetables, and even foie gras lasagna for those who can never have enough.
The dining room is quiet, almost hushed, and the owners still circulate between the tables. It is the address for a gourmet lunch between duck lovers, a quiet meal for two, or a work meeting where you want to be heard. It is not suited for a late dinner: the house closes at 8 p.m., and is closed all day on Sunday. Nor is it the place to stray from the main theme: the reputation of the house rests on the duck, not the rest of the menu.
The dish to order: the honey and spice-glazed duck breast, or the homemade foie gras. The right time slot: lunch, Monday to Saturday. The trap: arriving after 8 p.m. or on a Sunday, the door is closed.
