01
The restaurant
First, the restaurant: a West African kitchen in the heart of Marrakech, serving thieb, yassa, mafe-style simmers and street classics with the music up and the welcome warm.
Fig. 01 · The dining room
Restaurant. Epicerie. Traiteur
The Lab
The flask on the sign is not a joke. Le Labo Africain treats African cooking like a craft worth experimenting with, plate after plate.
Three labs under one roof
02
The epicerie
Second, the epicerie: house-made jars, starting with our own peanut butter, so the flavours of the kitchen can ride home in your bag.
Fig. 02 · House peanut butter
03
L'Atelier
Third, L'Atelier: our traiteur and culinary studio arm, cooking for your events with the same hands that run the Friday thieb.
Fig. 03 · Catering spread
Fig. 04 · Service, toasted
Fig. 05 · The purple uniform
The hands behind the plates
A young team in embroidered purple, proud of where the recipes come from. On Africa Cup nights the whole room wears its colours.
House rules
Rule 01
Cook it like home
Recipes stay true to their roots. Spice levels honest, portions generous.
Rule 02
Fresh over fancy
Market produce, house sauces, everything from scratch. The lab only ships what passes the taste test.
Rule 03
Everyone at the table
Students, families, homesick Dakarois, curious Marrakchis. Pull up a chair.
Come see the lab at work
We are at 5 Av. 4eme D.M.M., a short hop from the city centre.
Fig. 06 · The sign on Av. 4eme D.M.M.