Padam Padam review: our verdict
Even the dessert bridges the gap between Paris and Marrakech at Padam Padam, where a ganache awakens with harissa and amlou finds its way into pastry. Chef Alexandre, a young Frenchman, applies bistro techniques to local flavors, serving them on sharing plates like braised paleron, tuna tataki, or veal keftas. The decor follows the same line: terrazzo counter, velvet banquettes, ochre walls.
Pascale and Emmanuel welcome you personally, present without weighing in, and the atmosphere reflects this: festive, human-scale, with a carefully chosen playlist and a wine list that holds its own. Go with friends to order in the middle of the table, or come alone if you love lively venues. Less suited for a hushed, intimate dinner, and no need to think about lunch: the house opens only in the evening, from 7:30 pm to 1:30 am, in Guéliz.
The tip: order several plates for the table, the menu is designed for sharing. The dish to order: a dessert, for that is where the Franco-Moroccan blend shows its most audacious side. You can also dine on the terrace.
