On September 11, Le 7ème Ciel will gather three chefs above the skyline of Casablanca for an evening built around cuisine, education and solidarity. Three figures from Le Cordon Bleu Paris « Éric Briffard, Yann Morel and Emanuele Martelli »will join Benjamin Brau-Nogué and Édouard Henry, the two chefs behind the restaurant, to create a menu for one night only.
Éric Briffard arrives with a career that has passed through Joël Robuchon, the Plaza Athénée and Le Cinq, alongside the title of Meilleur Ouvrier de France. He now leads the culinary section of Le Cordon Bleu Paris. Yann Morel, who once worked beside him at Le Régence before continuing through the Centre Pompidou, the Shangri-La and the École Lenôtre, brings another expression of the same tradition. Emanuele Martelli will carry the dinner into pastry, drawing on a path shaped by Georges Blanc, Alain Roux at The Waterside Inn and Rémi Chambard at Les Étangs de Corot.
They will enter a kitchen already defined by two complementary figures. Benjamin Brau-Nogué, trained alongside chefs including Jacques Maximin and Clément Bruno, created Le 7ème Ciel as a contemporary French table suspended above Casablanca. Édouard Henry now directs its daily culinary expression, working between French and Mediterranean influences, precise sauces, charcoal cooking and the produce found in Morocco. Their presence ensures that the dinner will emerge from the identity of the restaurant itself.
Every benefit from the evening will be donated to Um Mami, supporting the training and professional integration of young Moroccan talent in the culinary professions. The five chefs will therefore share more than a kitchen. For one evening, the knowledge carried through their own careers will help another generation begin its own.
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