Les Bonnes Saveurs

An assortment of Moroccan cold appetizers made of marinated vegetables. Ideal for whetting the appetite with spicy and tangy flavors.

A very refreshing raw salad with tiny diced vegetables. Simply dressed with oil and lemon for a light taste.

Cooked salad of grilled peppers and tomatoes, then peeled and chopped. It offers a melting texture and a characteristic smoky flavor.

Also called Zaalouk, it is a cooked eggplant puree simmered with spices. It is often enjoyed cold or warm with bread.

Small crispy puff pastry turnover filled with a savory mixture. A light and textured hot appetizer.

La Harira, a creamy and rich traditional soup. It combines legumes, tomatoes, and fresh herbs in a velvety broth.

Light and fragrant soup made from crushed wheat grains. Savory red broth with mild spices and coriander.

Iconic sweet and savory festive dish. A pie of crispy brick pastry leaves enclosing a fine filling, sprinkled with sugar and cinnamon.

Popular variation of the pastilla with shredded chicken. The crunchiness of the almonds contrasts with the softness of the egg filling.

Steamed semolina grains served with a broth of various vegetables. A complete and generous vegetarian dish.

The classic couscous accompanied by simmered chicken pieces. Light semolina absorbs the fragrant juices of the meat and vegetables.

Couscous served with minced meat balls (kefta) with herbs and spices. Rich flavors and tender texture.

Festive dish with a piece of lamb slow-roasted in the oven. The melting meat and crispy skin are served over the semolina.

Chicken stew gently simmered with olives and preserved lemon. A creamy sauce with tangy and savory notes.

Simmered dish combining the sweetness of peas with the delicacy of artichoke hearts. Light sauce flavored with ginger and saffron.

Famous sweet and savory tajine. Lamb meat is slow-cooked with soft dried fruits and sprinkled with crunchy almonds.

Lamb stew simmered with melting eggplant and whole chickpeas. Deep, Mediterranean flavors.

Dense flatbread made from fine semolina, incorporating small vegetables. Pan-fried for a golden crust.

Square, flaky, and slightly oily crêpe. Texture that is both crispy and elastic, plain or with honey.

Traditional round bread with a firm crust and dense crumb. The essential accompaniment for soaking up saucy dishes.

Extra portion of plain steamed couscous.

Extra portion of minced meat balls.

Extra portion of chicken.

Extra bowl of vegetable broth.

Fresh orange slices marinated in cinnamon and orange blossom water. A very fresh and fragrant dessert.

Thin almond, honey, and sesame cookies (like gazelle horns). Rich sweets perfect with tea.

Sweet and soft fruit of the date palm. Often served at the end of a meal or with tea.