Where would the Rallye Aïcha des Gazelles du Maroc bivouac be without its restaurant?

Every day, Badr Essouja’s team bend over backwards to prepare delicious buffet meals for the Gazelles. Feeding more than 700 people every day requires meticulous organization. A total of 70 people work in the kitchen and the dining room, including 30 cooks. “We prepare 150 kg of meat, 150 of chicken, and more than 200 kg of vegetables for dinner alone,” explains Badr Essouja, manager of traiteur Afrah, based in Fès, which has run the bivouac restaurant for fifteen years.

In the dining room, Ali manages a team of 22 smiling wait staff who serve the meals end ensure that everything runs smoothly. “It’s incredible how well we eat here, we love it, it’s just great when we get back after a long hard day! “It’s a real four-star restaurant!” exclaim many Gazelles. Every year, more than 20,000 bottles of Eaux minérales d’Oulmès spring water are distributed. Leading agri-food leader Diana Holding supplies the bivouac with Les Celliers de Meknès wine.

The cooks start their day at 2:00 a.m. in order to have breakfast ready for the Gazelles at 4:00. The famous Moroccan crêpes, herchas and msamens, are prepared in advance the evening before. The Gazelles and members of the organization consume 300 litres of tea and coffee each day. Rallye partner since 1997, Moroccan agri-food giant Aïcha supplies the Rallye with jam. As is done everywhere at the bivouac, all waste produced by the kitchen is sorted and food scraps are sent to nearby villages to feed livestock.