Philippe Bonnet welcomes you to his table at Picolo’s in Rabat.
As a disciple of Bocuse and Ducasse, his apprenticeship led him to success.
The rich and varied cuisine is inspired by many countries, with à la carte: Nems de bas in greenery and vegetable tartare with barley seed, Filet of ostrich in rosemary wood, Macaroons with chestnuts.
International specialties to delight all its guests.
