For breakfast each morning, the Gazelles savour a glass of typical Moroccan-style mint tea along with traditional Moroccan crêpes hercha and balbout, covered with Aïcha jam, official event partner. Dominique Serra warned them before the start of the competition: “You’re not going to lose any weight at this rally.”
A kitchen staff of 65 spends each day preparing a buffet of Moroccan specialties. This evening, for the last supper, Ali and the other members of the team doubled their efforts! The menu includes couscous, harira (soup), pastillas, keftas, beans and a variety of salads as well as wine vin supplied by official event partner Diana Holding. In short, at the start and end of every day, the Gazelles will always find something to their taste in the dining tent.