Le Martel

Asparagus served warm or cold with a classic vinaigrette sauce. Accompanied by a poached egg with a runny yolk and shavings of salty Parmesan.

A light salad made with 'al dente' cooked green beans. Simply seasoned to enhance the freshness of the vegetable.

Puy lentils, known for their nutty flavor and firm texture when cooked. Served as a cold salad, often with shallots and a mustard vinaigrette.

A whole artichoke cooked steamed or boiled. Eaten leaf by leaf, dipping the base in a vinaigrette sauce.

Sweet and savory Moroccan specialty. A crispy phyllo pastry pie stuffed with a mixture of shredded chicken, almonds, eggs, and flavored with cinnamon and powdered sugar.

Crispy Tunisian appetizer. A thin phyllo pastry folded into a triangle and fried, containing a whole egg with a runny yolk.

Variation of the Tunisian brick pastry filled with flaked tuna and an egg. Crispy on the outside and soft on the inside.

Simple salad of peppery arugula leaves. Enhanced with shavings of aged Parmesan and olive oil.

Typical cooked salad from the Maghreb. Made with grilled, peeled, and chopped bell peppers and tomatoes, seasoned with olive oil, garlic, and spices.

Classic Caprese salad. Slices of fresh tomatoes and creamy buffalo mozzarella, served with olive oil and basil.

A large composed salad served as a main course or hearty appetizer, garnished with warm grilled chicken pieces.

Vegetarian stew simmered in a conical earthenware dish. Mixture of melting seasonal vegetables flavored with mild spices (cumin, turmeric).

Tagine with minced meat balls (beef or lamb) simmered in a spiced tomato sauce. Often served with eggs cracked on top.

Sophisticated sweet and savory dish. Tender lamb pieces simmered with sweet pears and caramelized onions.

Chicken stew combining the sweetness of dried figs and the fruitiness of apples. A creamy and fragrant sauce.

A Moroccan classic. Braised chicken with salt-preserved lemons and olives, offering a tangy and rich flavor.

The ultimate festive tagine. Tender lamb combined with the sweetness of prunes and the crunch of toasted almonds.

The most complete couscous. Wheat semolina served with an assortment of meats (often lamb, chicken, merguez) and a vegetable broth.

Vegetarian version of couscous. Light semolina accompanied by a rich broth containing carrots, zucchini, turnips, and chickpeas.

Fine semolina served with chicken pieces cooked in aromatic vegetable broth.

Couscous served with sautéed or stewed lamb pieces, accompanied by vegetables and semolina.

Couscous served with a piece of slowly roasted lamb (mechoui), crispy on the outside and melting on the inside.

Semolina and vegetables served with lamb skewers grilled over a wood fire or grill.

Couscous garnished with marinated and grilled chicken cube skewers.

Popular couscous served with spicy beef and lamb sausages (merguez).

Grilled duck fillet, served pink. Accompanied by a pepper sauce and a sweet and savory fig and apple garnish.

Very tender and lean beef cut, topped with a creamy crushed pepper sauce.

Tender beef fillet served with a rich cream and morel mushroom sauce, mushrooms with a pronounced forest flavor.

Flavorful and firm beef steak, served with a spicy pepper sauce.

Marbled beef cut (intramuscular fat) renowned for its juiciness and flavor. Grilled to your desired doneness.

Noble veal offal (thymus) with a creamy and delicate texture. Pan-fried with a creamy morel mushroom sauce.

Thick slice of fresh, seared tuna, coated with sesame seeds or fresh herbs.

Grilled offal skewers (kidneys), served with a tarragon-flavored sauce.

Couscous served with spicy minced meat balls, accompanied by semolina and vegetables.

Lamb chops seared on the grill, seasoned with Provençal or fresh herbs.

Sweet and savory chicken stew using fresh seasonal figs for a compote sauce.

Raw tuna cut into small cubes, usually seasoned with lemon, olive oil, and herbs. Served fresh.

Slice of veal liver quickly cooked on a hot plate to remain pink inside. Very tender texture.

Grilled duck breast served with roasted figs or in sauce.

Thin pan-fried veal cutlet, served with a rich fresh cream sauce.

Firm fish stew simmered with aromatics, olives, and tangy preserved lemons.

Beef cut from Argentina, renowned for the quality of its breeding and its intense flavor.

Homemade tart with seasonal fruits or other flavors depending on the day's inspiration.

Classic airy and creamy dessert, made with melted dark chocolate and whipped egg whites.

Small traditional Maghrebi sweets (gazelle horns, baklava, makroud...) made with almonds, honey, and orange blossom water.