Following the September opening of La Terrasse by Jean-François Piège, which offers fresh, sun-kissed Mediterranean cuisine in an elegant outdoor setting, Selman Marrakech and Jean-François Piège continue their collaboration with the launch of SABO. This refined, festive dinner restaurant blends French culinary expertise with a Moroccan Belle Époque atmosphere created by Jaques Garcia.
Sharing & Artistry
This philosophy comes to life with beef tartare prepared tableside; dishes flambéed in the dining room, and meticulous attention to detail, such as the bold and successful choice of Ginori porcelain, which adds a luminous touch to the tables at SABO. Jean-François Piège has also curated a collection of antique silverware to establish a strong identity for this new venue.
“I want SABO to be, above all, a restaurant that delights its guests while staying true to the spirit of Selman Marrakech, a place that, to me, has a real soul,” explains Jean-François Piège, a leading figure in global gastronomy. “I love French culinary artistry, so it was important to me that the staging of the meal be thoughtfully designed, even somewhat theatrical at times.”
On the plate, the chef has joyfully explored the hallmarks of French culinary tradition, drawing inspiration from the Belle Époque and enhancing it with the opulence of Moroccan produce. Oualidia prawns, renowned for their quality, are flambéed with cognac and served with pepper sauce and fries. Meanwhile, lettuce hearts, which Jean-François Piège usually dresses with hazelnut oil, are seasoned here with local argan oil.
Chef Jean-François Piège drew on his many visits to Marrakech when designing the menu. Take, for example, the escargots served in their shells, accompanied by garlic-parsley butter – simple yet delicious. “At Jemaa El Fna square, I saw snails, but they’re eaten quite differently in Morocco than in France. So, I wanted to serve them in the style of La Poule au Pot, my Parisian brasserie. My intention is to borrow from Morocco’s richness while evoking a bygone era. I’ve created a menu that champions indulgence, which I so love and proudly advocate.”
And it works – from the croque-monsieur topped with caviar to the Viennese veal escalope and the Champagne-soaked strawberries and raspberries garnished with rosebuds.
There’s also a joyful spirit woven throughout the experience: from the first page, the menu includes a “Just for Fun…” section – dishes to share (or not) while waiting for the rest of the table to arrive. It’s a clear invitation to put pleasure at the heart of SABO.
The chef has even installed a wood-fired oven in the kitchen: “It creates a uniquely delicious result- the sea bass cooked this way has an unmistakable flavour. It’s served with wild fennel and a lemon sabayon made with citrus grown on the estate.” With its lush gardens, Selman Marrakech is a rich source of inspiration for Piège.
An Iconic Palace Setting
Since its opening in 2012, Selman Marrakech, designed as an Arab-Moorish palace by Jacques Garcia, has become an iconic address in the vibrant Red City.
“To us, Garcia is one of the greatest space designers in the world. He brought our original vision to life perfectly, and even thirteen years later, we’re still amazed by this orientalist universe inspired by the Alhambra that only he could create,” say the Bennani Smires Family, owners of the hotel. “So it was only natural to invite him back to design the culinary experience at SABO.”
SABO’s setting celebrates Moroccan craftsmanship with zellige tiles, intricately carved plaster and artisanal pieces that give the space an authentic and intimate feel, echoing Garcia’s distinctive world. Built within an existing patio that had yet to be fully brought to life, SABO features a retractable roof that opens to the stars on warm nights.
“In the Medina, many riads are built around central courtyards that allow for magical open-air dinners. We wanted to offer our guests that same enchantment. This restaurant is designed to showcase the best of French gastronomy for local clientele and the finest of Moroccan lifestyle for French and international visitors.”
SABO also extends into the hotel’s bar library, offering a more intimate setting for drinks or dinner. Although integrated into Selman Marrakech, SABO stands as a restaurant in its own right, where fine dining meets celebration. With its kitchen, private entrance, and website, it will undoubtedly become a must-visit destination on Morocco’s culinary map.
SABO, a Tribute to the Soul of Selman Marrakech
Selman Marrakech is unlike any other luxury Palace. Nestled on a six-hectare estate, it has celebrated from the start the beauty and elegance of Arabian thoroughbreds – horses of mythic grace and nobility. Through majestic stables, immaculate paddocks, and captivating equestrian shows, Selman brings to life an age-old passion cherished by the Bennani Smires family.
It is within this unique world, where equine nobility meets Moroccan refinement that SABO was born. The name is a poetic nod to horseshoes (sabots in French) and the graceful, almost choreographed movement of the animals.
This subtle link between the restaurant and stables extends the spirit of Selman, where every detail—from décor to menu—tells a story.
Like the Arabian thoroughbreds it celebrates, SABO embodies elegance, freedom, and singularity. It could only have been born here.
Photography courtesy of Selman Marrakech and Dimitri Coste.
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