Zouhair Bouhlal and Guillaume Lutard, the chefs at ALCAZAR
Zouhair Bouhlal, several cultures in one cuisine
Italo-marocain, Zouhair Bouhlal a construit son parcours entre différentes cultures culinaires.
Il passe notamment plusieurs années auprès d'une maison triplement étoilée près de Padoue, une expérience qui nourrit son rapport au produit, à la précision et à la construction d'une assiette.
Italian-Moroccan chef Zouhair Bouhlal has built his career across different culinary cultures.
He notably spent several years in a three-Michelin-starred restaurant near Padua. An experience that shaped his approach to produce, precision and the construction of a dish.
He then continued his career in Parisian and Mediterranean venues including Casa Amor, Noto Paris and Noto Marrakech, where cuisine was already part of places bringing together dining, atmosphere and celebration.
His world therefore finds a natural home at ALCAZAR: demanding yet immediately accessible cuisine, open to Mediterranean and Italian influences and to memories drawn from a career shaped by several cultures.
Master the classics. Then know exactly how far to take them.
An award that resonates with ALCAZAR
In 2026, La Liste recognised Casa Amor and Zouhair Bouhlal with the Festive Gastronomic Restaurant Award.
The distinction specifically rewards establishments capable of bringing together gastronomy, entertainment and staging.
A territory that resonates directly with the new ALCAZAR, where the cuisine must maintain all of its standards within an experience combining the table, music, artists and celebration.
Two backgrounds, one cuisine
The identity of the table is born precisely from this complementarity.
On one side, Zouhair Bouhlal’s international career, his Italian and Mediterranean influences and his experience of restaurants where gastronomy and celebration meet.
On the other, Guillaume Lutard’s knowledge of ALCAZAR and his practical understanding of the rhythm of the house.
Together, the chefs return to the French repertoire as their starting point: pâté en croûte, French onion soup, beef fillet, fish with beurre nantais, roast poultry, rum baba or profiterole.
Around these familiar references come Mediterranean accents, Italian influences and more personal touches.
The food reassures with what you recognise. It surprises where you may not expect it.
No unnecessary showmanship
The chefs’ philosophy can ultimately be summed up in a few simple principles.
- A beautiful product.
- Clear, honest flavour.
- A dish you can understand.
- Generosity without apology.
The classics are not preserved under glass. A sauce, a spice, a touch of acidity or an unexpected pairing can shift them somewhere new — without losing what made you want to order them in the first place.
Because at ALCAZAR, the food does not need to raise its voice to be noticed alongside the show. It simply needs to make you want the next plate.
Questions fréquentes
Zouhair Bouhlal spent several years working at a three-star restaurant in Italy, among other places, before continuing his career at restaurants such as Casa Amor.
In 2026, La Liste recognised Casa Amor and Zouhair Bouhlal with its Festive Gastronomic Restaurant Award, dedicated to establishments that bring together gastronomy, entertainment and staging.
Guillaume Lutard notably brings his knowledge of ALCAZAR, its rhythm and its guests. This experience helps ensure that the culinary offering is fully integrated into the practical workings of the house.
They take the French repertoire and its great classics as their starting point, enriching them with Mediterranean accents, Italian influences and personal touches. Their cuisine is intended to be precise, accessible and generous.