Mint tea, coffee, cakes and dates are served on arrival, but it is the meals that are used in the kitchen that astound. Dinner is served by candlelight, encircled by lanterns placed strategically around the tent’s perimeter. It’s a four-course set menu that fuses Moroccan and French cuisine and can go something like this: vegetable soup, Moroccan savory pastries, Tagine – beef or chicken – and dessert.

Breakfast, served outdoors (or inside the tent if it is cold) consists of boiled eggs, Moroccan and French pastries, fresh orange juice, and tea or coffee.