Moroccan cuisine
Tagines, couscous, slow-cooked dishes, pastillas, fillings, meat, poultry, fish, vegetables, sauces, Moroccan salads, starters and briouates.
Tradition supported by modern production tools.Moroccan know-how · World cuisines · Professional production
Your culinary production partner.
CCM develops, produces, standardises, packs and delivers Moroccan and international recipes for foodservice, hospitality and event professionals.
01
Our know-how
Protecting a recipe’s identity as volumes grow.
Drawing on more than twenty years of operational experience, CCM turns a culinary idea into a reliable method: recipe development, trials, tastings, technical sheets, standardisation, production, packing and delivery.
We preserve each concept’s personality — from Morocco’s culinary heritage to international cuisines — through documented, repeatable methods suited to real service conditions.
Restaurants, hotels, caterers, franchises and multi-site networks gain an organised production partner able to support small or large series.
- Specification-led development
- Moroccan and international recipes
- Centralised, standardised production
- Packing, cold chain and delivery
Our productions
Culinary depth built for professionals.
This section shows what CCM can cook. Workshops, equipment and food-safety controls are explained separately.
Italian cuisine & pizza
Pasta, sauces, lasagne, risotto, antipasti, pizzas and dough balls made with selected Italian flours, precise mixing, fermentation and maturation.
Traditional methods with consistent dough performance.French cuisine
Slow-cooked dishes, gratins, sauces, meats, poultry, fish, vegetables, bistro cuisine and classic French recipes adapted to professional service.
Recipes matched to the finishing level required on site.Asian & international cuisine
Noodles, rice, woks, vegetables, chicken, meat, fish, Asian sauces, nems and bites, alongside Mediterranean, European and Eastern inspirations.
Adaptable development, never limited to a single country.Moroccan pastry
Moroccan petits fours, gazelle horns, almond cakes, sweet bites, tea pastries, reception assortments and small event formats.
Tradition, quality and regularity.Western pastry
Entremets, tarts, cakes, individual desserts, mignardises, petits fours, sweet verrines and buffet desserts.
Calibrated formats for service, display or reception.Fish, meat & poultry
Preparation, trimming, portioning, marinades, fillings, sauces, cooking and packing, including fish pastillas and Moroccan or international recipes for restaurants and events.
Separated flows and continuous temperature control.Ready-to-heat or finish dishesCooked & pre-cooked productsSauces, bases & marinadesSemi-finished or finished productsSmall & large seriesSpecification-led recipes
Professional solutions
An organisation adapted to your business.
For restaurants, hotels, cafés, chains, franchises, caterers, companies, institutions, dark kitchens and multi-site brands.
Who we serve
What we provide
CCM can also take over a targeted part of production to relieve kitchens, secure sensitive operations and create one reliable standard across several sites.
Partner brands
Operational proof.
CCM remains the production brand. Each partner keeps its own territory, recipes and customer relationship.
Operational
Three Afood restaurants are currently supplied by Les Cuisines Centrales du Maroc.
Coming soon
Farrouj Äffendi will soon join the brands supplied and supported by CCM.
Selected ingredients from recognised partners
Your CCM journey
From first contact to regular supply.
One clear specification and successive validations turn a brand idea into a documented, repeatable solution.
- 01
Understand
Concept, network, requirements and point-of-sale constraints.
- 02
Frame
Recipes, volumes, portions, formats, frequencies and conditions of use.
- 03
Develop
Trials, tastings, adjustments and feasibility validation.
- 04
Standardise
Technical sheets, parameters, checks, packing and integration protocol.
- 05
Produce
Planning, manufacturing, lot identification, storage and order preparation.
- 06
Support
Supply, field feedback and continuous improvement.
Workshops & production
How CCM produces.
Receiving, vegetable preparation, meat, poultry and fish preparation, cooking, sous-vide, pastry, pizza, packing, rapid chilling, positive and negative cold storage, and dispatch operate as one coherent chain.
Moroccan cuisine built for the future
Technical sheets, trials, tastings and controls do not replace craft. They protect it as volumes grow and several restaurants must deliver the same promise.
Receiving & controlVegetable prepPreparationCookingPastryCold & logistics
Preparation
Weigh, dose, mix, standardise
Controlled ingredients enter dedicated areas. Weighing, marinades and seasoning follow validated specifications to preserve taste, texture and portions.
Programmable cooking
Repeat the right result
Steam, low temperature, controlled cooking and roasting according to product and protocol.
Multifunction cooking
Sear, braise, reduce
Professional systems support homogeneous cooking and control of critical parameters.
Sous-vide
Prepare and portion precisely
Preparation, seasoning, vacuum packing, controlled cooking where relevant, chilling and storage.
Vegetable preparation
A separated workflow
Receiving, sorting, bubble washing, peeling, cutting and drying before packing.
Chilling & cold
Control the post-cooking transition
Rapid chilling, freezing where required, positive or negative storage, product-family separation and temperature monitoring.
Quality & food safety
How CCM secures production.
HACCP, forward flow, separated zones, temperature control, hygiene, cleaning, disinfection, traceability and internal checks frame every production stage.
Zones & flows
Separated activities and prevention of cross-contamination.
Incoming control
Compliance, temperature, integrity and lot identification.
Hygiene
Personal hygiene, cleaning, disinfection and corrective action.
Cooking & temperatures
Critical parameters monitored according to each process.
Rapid chilling
Fast temperature reduction after cooking limits microbial growth, preserves quality and prepares refrigerated storage.
Cold storage
Positive or negative storage, product separation and temperature monitoring.
Traceability
Links between suppliers, batches, products, temperatures and destinations.
Internal checks
Records, deviation reviews and continuous improvement.
Events & catering
Productions designed for entertaining.
CCM supports seminars, cocktails, launches, receptions, buffets, company meals and private events with Moroccan and international food tailored to guest numbers and service format.
Refrigerated logistics
Protecting products to their destination.
Every item follows a defined route: packing, lot identification, storage at the required temperature, order preparation, pre-departure checks, loading and delivery.
Refrigerated vehicles, monitored temperatures and organised routes protect the cold chain and keep products traceable through reception.
ProductionPackingIdentificationStorageOrderRefrigerated transportReception
Prepare
Grouped orders, verified references and product-appropriate packing.
Maintain
Temperature control through storage, loading and transport.
Organise
Routes structured around volumes, frequency and reception constraints.
Trace
Lots and destinations connect production, delivery and reception.
Our values
Craft before appearance.
A responsible production culture grounded in trust, transmission and respect for the product.
Do it right, check, document and correct.
Deliver the expected product, order after order.
Preserve taste, texture and culinary identity.
Formalise useful gestures and help teams grow.
Work safely, cleanly and with care for resources.
Keep commitments and communicate transparently.
Frequently asked questions
Understand before you begin.
The essentials for a useful first conversation with CCM.
Who does CCM work with?
Restaurants, hotels, networks, franchisors, investors and concept founders seeking more reliable production or multi-site supply.
Does CCM impose its own recipes?
No. Work begins with the brand’s positioning and specifications, followed by trials and validation.
What can be centralised?
Dough, vegetables, portioned or marinated proteins, sauces, cooked products, pastry, desserts and Moroccan specialities, subject to technical and food-safety feasibility.
How is consistency maintained?
Through separated flows, technical sheets, validated parameters, lot identification, temperature checks and field feedback.
Can CCM handle supply?
Yes, where included in the agreed operating model, with controlled preparation, transport and reception.
How does a project start?
With a review of the concept, recipes, expected volumes, formats and operational constraints.
Join CCM
Good processes begin with good people.
Production, quality, logistics, maintenance, administration or management: tell us about your experience.
CCM welcomes profiles who value discipline, teamwork and respect for the product.
Contact CCMLet’s discuss your project
A brand, network or new concept to structure?
Tell us about your recipes, projected volumes, sales formats, operating constraints and expected level of standardisation.