SABO, The New Exceptional Restaurant in the Heart of Selman Marrakech

Selman Marrakech, Oriental Splendor by Jacques Garcia

In the heart of the ochre city, the Selman stands out as a true jewel of elegance, where Jacques Garcia's refined interiors meet the grandeur of a lush estate animated by the majestic presence of purebred Arabians. We stayed there a few years ago, an unforgettable experience we shared in our article (The Paradise of Horses at Selman Marrakech). Its rooms and villas, combining traditional opulence with modernity, offer absolute comfort, while the spectacular pool, the Henri Chenot spa, and gardens dotted with ponds invite unparalleled relaxation. The experience is enhanced by the richness of its culinary offerings, and thus we had the pleasure of returning to discover Sabo, the hotel's latest gastronomic creation, which brilliantly combines the signature of Jean-François Piège with Moroccan art de vivre.

Between Orientalism and Elegance

The style of SABO embodies a subtle alliance between architectural refinement and the celebration of Moroccan craftsmanship. Imagined by Jacques Garcia, an undisputed master of unique atmospheres, this restaurant unfolds a decor inspired by Arab-Moorish palaces, where zelliges, chiselled stucco, and handmade objects create a cozy and warm ambiance. Built in the heart of a forgotten patio, now enhanced by a retractable roof, the place evokes the riads of the Medina where open-air dinners are filled with magic. This attention to detail, combined with spectacular scenography, transforms every evening into a moment of enchantment.

But SABO is not limited to its aesthetics: it embodies a vision of the art of living where French gastronomy meets Moroccan elegance in a resolutely festive spirit. A place of sharing and emotion, it extends the soul of Selman Marrakech by paying homage to the nobility of purebred Arabians, with the restaurant's very name evoking the grace of hooves in motion. More than just a dining venue, SABO is a sensory destination—joyful, elegant, and unique—true to the dreamlike universe of its creator and the high standards of its hosts.

The Vision of Jean-François Piège in Marrakech

At SABO, Jean-François Piège's vision takes root in the place, in the product, and in a strong desire to create an author's cuisine without artifice. Meilleur Ouvrier de France, twice Michelin-starred, Piège is a major figure in the French gastronomic scene. In Paris, he has built a constellation of addresses where true taste always prevails, from fine dining to bistro-style. For him, cooking is not about impressing: it is about telling a story. Telling the story of a product, a terroir, an emotion. It is this same sincerity that he brings to SABO, while embracing his position as an ‘enlightened visitor' in Marrakech. He does not seek to mimic a local cuisine he does not master: he encounters it, listens to it, and respects it.

SABO is neither a transplanted French restaurant, nor a reinterpreted Moroccan one—it is a unique place, designed for Marrakech, from Marrakech. The concept is based on instant cuisine, dialogue, and substance. Belle Époque classics are revisited with exceptional Moroccan products: Oualidia prawns flambéed with cognac, lettuce hearts enhanced with argan oil, wood-fire cooking in a specially installed oven by the chef. Every detail is designed to serve a single goal: to offer a sincere, festive, and deeply rooted experience, just like the Selman Marrakech that hosts it.

Our Evening at SABO: Chronicle of a Sensory Experience

We began the evening with two cocktails while browsing the menu. My husband chose the Smoked Bourbon, a blend of Ardbeg and Jack Daniel's, both smoky and round, enhanced with ginger and lemon. Honey softened the mix and orange zest brought a fresh note, completed by Cohiba smoke that gave a marked woody character. I opted for the Skyy's Flower, lighter and more refreshing. Skyy vodka blended with cucumber and mint, balanced by the acidity of lemon. Elder Flower syrup added a floral touch, softened by egg white foam, with a mint leaf finishing it off with freshness.

Carried by this beautiful introduction, we continued with two complementary starters. On one side, thin slices of local sea bream, marinated in olive oil, revealed all the freshness and delicacy of the fish. Pomegranate brought a tangy, crunchy touch, contrasting with the smoothness of the flesh, while dill added an herbal note. On the other, the duck foie gras terrine, gently cooked over embers, whose melting texture and delicately smoky aroma were enhanced by an orange condiment from the estate. Between intensity and liveliness, these two starters formed a harmonious prelude, both refined and generous.

As a sharing dish, the spoon-tender confit lamb shoulder stood out as a moment of pure indulgence. Slowly cooked to remarkable tenderness, the meat fell apart under the fork and was accompanied by a rich, flavorful jus. Fresh garden herbs added a lovely aromatic dimension, while the light, buttery mousseline potato purée completed this comforting and convivial dish, perfect for sharing between two.

Finally, the desserts brought a finishing touch balanced between lightness and indulgence. The vanilla bean millefeuille, airy and crispy, played with alternating textures and the fragrant sweetness of its cream, for a delicate interpretation of a great classic. The iced choux, revisiting the Paris-Brest spirit, combined the crunch of golden pastry with the freshness of ice cream, all elevated by a smooth hot chocolate poured at the table. Between freshness and warmth, crunch and melt-in-the-mouth softness, this generous and elegant dessert beautifully crowned a culinary experience of great finesse. And, as is customary in Marrakech, the dinner ended with the unmissable mint tea.

My Opinion

The latest gem of Selman Marrakech, SABO brilliantly embodies the encounter between the timeless elegance of Moroccan hospitality and the demands of an author's cuisine led by Jean-François Piège. Through its sumptuous décor, intimate atmosphere, and inventive menu, the venue transcends the gastronomic experience to become a true sensory journey. SABO is a celebration of taste, sharing, and emotion, faithful to the spirit of Selman and the unique art of living it passionately cultivates. An unforgettable address, to discover and rediscover, with the seasons and inspirations.

Practical Information

A big thank you to SABO for the invitation to discover their establishment. Of course, I remain free in my opinions in this article!