L’Étoile du Maroc

Traditional Maghrebi soup, rich and spicy, often prepared with lamb, vegetables, and crushed wheat or vermicelli.

Creamy Moroccan soup based on tomatoes, lentils, chickpeas, and fresh herbs. A comforting classic.

Starter of cooked carrots, marinated in a cumin, garlic, and olive oil vinaigrette.

Assortment of fresh, seasonal raw vegetables, served as a light salad.

The ultimate festive dish: wheat semolina served with stewed vegetables and a complete assortment of meats (lamb, chicken, merguez).

Steamed wheat semolina served with a traditional meat and vegetable stew with mild spices.

Light semolina served with a rich broth of various vegetables (zucchini, carrots, turnips), without meat.

A sweet and savory classic: tender lamb stewed with candied prunes, toasted almonds, and fragrant spices.

Chicken slowly cooked in a creamy sauce with preserved lemons and olives, offering a characteristic tangy flavor.

Pieces of chicken stewed with sweet prunes, creating a delicate balance between sweet and savory flavors.

Tender chicken cooked with raisins and caramelized onions, for a sweet and honeyed taste.

Seasoned minced meat balls, cooked in a rich and spicy tomato sauce.

Colorful mix of seasonal vegetables slow-cooked in a terracotta dish with Moroccan spices.

Fresh fish stewed with vegetables (potatoes, peppers) and a chermoula marinade with herbs and garlic.

Crispy puff pastry pie filled with a mixture of chicken, almonds, and eggs, sprinkled with powdered sugar and cinnamon.

Lamb piece slowly roasted in the oven or on a spit, tender and flavorful, simply seasoned with cumin and salt.

Seafood version of the pastilla, filled with seafood, fish, and vermicelli in a crispy puff pastry.

Homemade cake served with a hot drink of your choice, typically a sweet mint tea or coffee.

Thin slices of fresh orange, generously flavored with cinnamon and often drizzled with a little orange blossom water.

Rolled pastry filled with a creamy almond paste.