La Braise d'Or review: our verdict
Here, meat is not subjected to just one method of cooking. At the Casablanca Marriott, Chef Taki Kabbaj, trained at the Institut Paul Bocuse and previously worked by Michel Troisgros in Paris, prepares it on the grill, over the braise, or in the smoker, as well as at low temperatures to serve it confit or shredded. Expect crispiness, melt-in-your-mouth tenderness, and that distinct taste of wood fire that lingers even in the grilled fish.
The chef moves from table to table, offering suggestions and encouraging sharing: tacos filled with shredded beef or shrimp, cuts of beef, and fish of the day. This is the perfect table for a group dinner or a celebration, set in a room with dark wood paneling and a black-and-white chevron floor. It is not a spot for a quick meal or a tight budget, and the house opens only in the evening.
The dish to order: the rib-eye or the lamb chops, the two signature pieces the house highlights. The best tip: let the chef compose a selection to share for the whole table. The best time slot: from 6:30 PM every day.
