far from the grand socco is a 14-acre estate owned by christopher gibbs, a well-known dealer of antiques's having a garden party. who's coming in jonathan, you know. maggie dean is from scotland. she's been living here for more than a decade. gp, a frenchman who has a hand on a lot of businesses, including a cafe in the casbah. an american, she's been here forever, led many lives, i gather, and occasionally translate books from ma grabbi to english, and the dashing and mistier use baron, an artist from chile, who's been living and working in the casbah since a haste yegg exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs' full-time cooks. jamilla and fat ma. it's chicken slow-cooked, pulled or shredded and folded into an egg mixture. this is layered with blanched almonds, poutered sugar and cinnamon. the whole lot is wrapped in a crepe-like dough. after baking to a golden crispyness, the final touch is a dusting of even more cinnamon and sugar. it has a sweet savory thing going

far from the grand socco is a 14-acre estate owned by christopher gibbs, a well-known dealer of antiques a garden party. who's coming? jonathan you know. maggie dean is from scotland. she's been living here for more than a decade. gp, a frenchman who has a hand on a lot of businesses, including a cafe in the kasbah. years lived here, unknown. an american, she's been here forever, led many lives, i gather, and occasionally translate books from magrabbi to english, and the dashing and mistier use baron, an artist from chile, who's been living and working in the kasbah since a hasty exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs' full-time cooks. jamilla and fatima. it's chicken slow-cooked, pulled or shredded and folded into an egg mixture. cooked in a reduced stock from the boil. this is layered with blanched almonds, powdered sugar and cinnamon. the whole lot is wrapped in a crepe-like dough. after baking to a golden crispiness, the final touch is a dusting of even more cin