Orange, red, pink ...


In the workshops of Fez or Marrakech, the threads of wool or cotton are immersed in large steaming vats and stirred without end by men. Pigment-based colors are now replaced by chemical dyes. Once stained, the skeins dry on long reed poles in the street.

In the district of tanners, from the top of the terraces plunging on the basins, these alveoli to the open make up a multicolored palette. In the tanks filled with lime salt and dye, the men immersed to the waist flush and trample the skins. They underwent many treatments, including hair removal and fleshing, before being tanned.

Once dyed and tanned according to an ancestral artisan technique.

Sheep and goat skins are dried on the terraces of the medina or the hills around the hillock. Converted into a soft rot-proof leather, they will be worked by leather merchants in the form of ottomans, slippers or cushions.

Presented in bulk in conical piles or in woven baskets, the spices color the stalls of the markets and exhale their tangy or sweet flavors. Cinnamon ocher, red paprika, orange saffron, light ginger, cumin, nutmeg ...

This colorful fragrance has contributed for centuries to the reputation of Moroccan gastronomy.

Agadir the southern plain or orange trees are protected from the winds by the slope, is the Anti-Atlas. Navels, Sanguinetti, bigarades. No fewer than five varieties of oranges bloom by thousands and reach maturity one after another. In the gardens, the flowers of the orange-trees embellish the air with their sweet fragrances.

Babouche and souk


In thousands too, pairs of slippers line the shoemakers' shops. Originally in leather, rounded or pointed, they are babbled today with raffia, snakeskin carpets ... and are declined in colors.

In February, in the Tafraout region, the ephemeral whiteness of the almond blossoms blends with the green of the palm trees and the pink tints of the houses built at the foot of stunningly shaped rocks. This sudden flowering is marked by the almond festival, which brings together dancers, musicians and storytellers.

In Morocco, the almond is the offering by which one honors one's guests, the queen of dried fruit. It is eaten fresh at the beginning of summer, it is eaten on feast days, in bread in almond milk, in pastry or simply grilled. It is found in pastilla, in some tajines with sweet-savory flavors. In the gazelle horns or in the stuffed dates. The almond tree is the most important cultivated fruit species in Morocco after the olive tree.

A sacred color in Morocco, white exults on the very fragrant flowers of jasmine, a plant originating in Central Asia and Persia. While India and Egypt are the largest producers of jasmine, Morocco, Italy and France provide an important share. Jasmine blooms between June and October. Hand picked before sunrise, flowers are processed by extraction: eight thousand flowers are necessary to harvest a kilo of jasmine, and 750 kilos of flowers give a kilo of absolute.

The Blue City Chefchaouen


Blue-white as the waters of the Atlantic, wild and foaming, jostling at the foot of the cliffs or extinguish themselves reaching the sandy shore. Blue-white coastal towns, blue fishing boats wisely aligned in the port of Essaouira. Blue-white ceramics from Fez to graceful drawings, the finest and most worked Moroccan pottery.

White traditional clothing and whitewashed walls, white wheat semolina or barley seed coated with a little flour and water, base couscous.

Chefchaouen invites you to stroll. In this charming little town of the H if. White lime mixed with blue pigments retains freshness and keeps insects away. The alleys play with the light, sinking under the vaults that connect the houses between them, while the reflection of lime feigns the cold color of the glacier,

We climb two steps, we turn off on the right before coming out on a square.