From a small workshop tucked away in the heart of Marrakech’s Sidi Ghanem district, Morgan Lechâtellier is quietly rewriting the rules of frozen desserts. With a deeply artisanal approach and a flair for reimagining Moroccan culinary traditions, this French-born ice cream maker brings a bold sense of creativity to every scoop.
Trained in Italy and shaped by experiences in Agadir before settling in the Red City, Lechâtellier has always followed a path driven by curiosity and exploration. His journey, rich with cultural encounters and discoveries, led him to dive into Morocco’s diverse local ingredients, crafting ice creams and sorbets that challenge conventions and defy expectations.
Inside his lab, nothing is off-limits. Argan oil, heirloom tomatoes from Inezgane, and even couscous semolina find their way into his creations. The results are surprising, yet strangely harmonious—like a Berber couscous ice cream drizzled with a sweet-and-savory tfaya-style syrup, or a sorbet that blends bell peppers, raspberries, and tomatoes into something completely new.
For Lechâtellier, quality is non-negotiable. Every ingredient is sourced from a tight-knit network of local producers who share his commitment to excellence. His process is painstaking, yet his mission is clear: to make artisanal ice cream that is both exceptional and approachable. Each flavor is more than just a taste—it’s a narrative rooted in place, memory, and emotion.
With over fifty unique recipes under his belt, Lechâtellier has drawn the attention of both adventurous food lovers and purists searching for honest, high-quality ice cream. What began as a niche passion has now earned him a devoted following, including chefs and culinary insiders seeking inspiration from his inventive palate.
In every frozen creation, Lechâtellier pays tribute to Morocco’s rich culinary heritage—while giving it an unexpected, refreshing twist. His work elevates ice cream from simple dessert to sensory experience, reclaiming its place at the heart of gastronomic artistry.
