01 — THE MIRAGE PROGRAMME
A complete hospitality system organised as adaptable parts.
01
GUEST-FACING
Guest Pavilion
An open-air or lightweight dining environment shaped by shade, comfort, weather protection, service and a strong relationship with landscape.
02
SUPPORT
Culinary & Beverage Core
A protected professional kitchen, bar, refrigeration, storage, washing, waste and service system capable of delivering consistency behind the visible guest experience.
03
GUEST-FACING
The Oasis
Water, shade, planting, daybeds and social landscape forming the slower centre of the destination. Technical design remains subject to site conditions, water strategy, engineering and regulatory requirements.
04
GUEST-FACING
Social & Cultural Areas
Flexible spaces for sound, art, informal gathering, fire, lounging and the Social Club, including pétanque, darts, chess and a pool table where appropriate.
05
GUEST-FACING
Private-Occasion Flexibility
Layouts able to support selected private gatherings without compromising the destination’s daily identity, circulation or guest comfort.
06
GUEST-FACING
Movement & Wellbeing
A flexible, appropriately scaled area for yoga, movement, breathwork, stretching, after-surf recovery, potential ice-bath use and selected practitioners. Kept as one part of the complete programme, not a standalone spa department.
07
STAY
Eco Lodge
A limited collection of premium nomadic tents and lightweight lodge structures positioned through the landscape, designed around privacy, views, natural materials and minimal permanent construction.
08
SUPPORT
Guest Comfort & Sanitation
Premium, accessible and operationally realistic toilets, changing requirements where needed, shade, seating, wayfinding and weather protection.
09
TECHNICAL
Staff, Service & Technical Infrastructure
Power, water, wastewater, storage, refrigeration, waste management, staff spaces, changing and rest areas, deliveries, fire strategy, security, emergency access and separated service circulation.
PRELIMINARY CONCEPT — SUBJECT TO SITE AND PROFESSIONAL DEVELOPMENT
The programme is preliminary. Exact components, dimensions, capacities and construction systems depend on the selected site, operating model, professional design and approvals.
02 — CIRCULATION LOGIC
Atmosphere in front. Operations resolved behind it.
The guest should experience ease. The operation must be designed around the work required to create it. Guest, staff, supply, waste and emergency routes should be considered separately from the beginning. The Eco Lodge should be positioned with meaningful spatial and acoustic separation from MIRAGE’s main music and social areas.
DAY GUEST
Arrival and threshold
Welcome and orientation
Table, garden or social space
Movement between food, play, culture and quieter areas
Sunset and evening transition
Safe and simple departure
LODGE GUEST
Arrival and threshold
Daytime experiences
Sunset and evening transition
Dinner and evening
Quieter accommodation zone and Eco Lodge
First light, wellbeing and breakfast
OPERATIONAL JOURNEY
Staff arrival
Receiving and storage
Preparation and service
Guest-facing pass and bar
Clearing, washing and waste separation
Supplier and waste departure
Emergency and technical access
Preliminary concept — subject to site and professional development. This is a route-logic diagram, not a circulation plan or site boundary.
03 — CULINARY SYSTEM
Fire outside. Precision inside.
A modular or container-based professional kitchen may protect preparation, cold storage, hygiene, extraction and precision work from heat, dust and weather. Visible fire and final finishing can then connect cooking to the guest experience without exposing the complete operation.
Conceptual visual — no site secured.
PRELIMINARY FUNCTIONAL FLOW
01
Receiving and dry storage
PROTECTED
02
Refrigeration and cold preparation
PROTECTED
03
Hot preparation
PROTECTED
04
Live-fire or charcoal finishing
GUEST-FACING
05
Pass and final touch
GUEST-FACING
06
Bar and beverage service
GUEST-FACING
07
Washing and waste separation
SERVICE
08
Staff and service circulation
SERVICE
Preliminary concept — subject to site and professional development.
REQUIRED NOTE
The culinary system must be developed with qualified architects, kitchen designers, engineers, fire-safety professionals, food-safety advisers and the relevant authorities.
04 — REVERSIBILITY
Present when needed. Responsible when removed.
Demountable shade structures, modular decks, independent service modules and limited heavy foundations may support a lighter relationship with the land. Any occupation framework should still include credible installation, maintenance, removal and restoration obligations.
05 — MATERIALS & VALIDATION
Chosen for use, weather and time.
Preliminary concept — subject to site and professional development. Not a final approved specification.
MATERIAL SAMPLES — INDICATIVE
Canvas — shade and weather protection
Timber — decks, structure and furniture
Stone — thresholds, terrain and thermal mass
Metal — fixings, service modules and durability
Woven fibres — craft, texture and shade filtering
PROFESSIONAL VALIDATION
The public architecture is an intent and preliminary system. A licensed and experienced project team will be required to test, design, coordinate, cost and approve the final site-specific solution.
EXPLORE THE PROJECT — SCROLL
01
Concept & Positioning
The category, guest proposition and relationship between MIRAGE’s experiences.
02
Why Taghazout
The place, audiences, demand context and seasonal logic shaping MIRAGE.
03
Site Strategy
The qualities, infrastructure and validation criteria required of the future site.
04
Architecture & Design
How light structures, serious operations and landscape may form a coherent system.
05
Development Roadmap
The gates, dependencies and decisions that lead from concept to opening.
06
Founder
The perspective, relevant background and role of the person developing MIRAGE.