Les Saveurs du Maroc

A fruity and sweet alcoholic mix prepared in-house. Refreshing and colorful.

A powerful cocktail based on vodka and tequila, topped with orange tonic. Lively and citrusy flavor.

A complex cocktail mixing several orange liqueurs and rum. Sweet with a hint of grapefruit bitterness.

A mix of various fruit juices without alcohol. Naturally sweet and rich in vitamins.

White wine mixed with cassis cream. A classic French aperitif, sweet and fruity.

Anise-based liqueur. Very pronounced licorice taste, usually served with fresh water.

Typical anise aperitif from the South of France. Becomes cloudy when water is added (the 'louche' effect). Refreshing.

Italian vermouth, available in sweet (white) or spicier (red) versions. Served on ice.

Bitter Italian aperitifs. The Americano is a cocktail based on Campari, vermouth, and sparkling water.

Portuguese fortified wine, rich and sweet. Ideal for whetting the appetite.

Classic white spirits, served dry or with a mixer.

Grain spirit aged in oak barrels. Woody and malty notes.

Cooked salad made of grilled peppers and tomatoes, peeled and marinated in olive oil and garlic. Melting texture and slightly smoky flavor. Enjoyed cold with bread.

Selection of small salads and various Moroccan appetizers (olives, marinated carrots, etc.). Ideal for sharing and tasting multiple flavors.

Large, rich, and fresh composed salad, mixing seafood and vegetables. Dressed with a light vinaigrette.

Wheat semolina salad, lots of parsley, mint, tomatoes, and lemon juice. Very fresh and fragrant.

Finely chopped raw vegetable salad. Crunchy and refreshing, simply dressed to highlight the vegetables.

Sweet and savory mix of green salad and orange slices, often flavored with orange blossom water and cinnamon. Very fresh.

Spicy minced meat balls, served here as a starter with a small tomato and onion salad.

Small crispy fried brick pastry triangles, stuffed with a mixture of chicken and saffron spices.

Crispy pastries filled with shrimp. Crispy texture on the outside and tender on the inside.

Crispy puff pastries filled with melting goat cheese. Savory and rich.

Vegetarian version of briouates, stuffed with a mixture of spiced vegetables.

Crispy fried pastry rolls (like spring rolls or cigars), filled with seasoned minced meat.

Large folded and fried brick pastry containing a whole egg, often with a little parsley or onion. The yolk remains runny.

Crispy pastry filled with flaked tuna, sometimes with capers or potatoes.

A type of Maghrebi ratatouille made from simmered peppers and tomatoes with spices. Eaten hot with bread.

Traditional sweet and savory festive dish. A pie in brick pastry sheets stuffed with shredded chicken and almonds, sprinkled with powdered sugar and cinnamon.

A tasting plate including three different flaky pastries (briouates) accompanied by a fresh salad.

Lamb stew slowly simmered in a terracotta dish with a variety of seasonal vegetables. Very fragrant and tender.

Fes specialty. A sweet and savory tajine combining melting lamb and caramelized onions with raisins.

A Moroccan classic. The acidity of preserved lemon and the bitterness of olives balance the richness of the lamb. Creamy sauce.

Refined sweet and savory dish. Meat is accompanied by soft prunes and crunchy almonds.

A spring tajine with sweet and vegetal flavors, simmered with artichoke hearts and peas.

Lamb simmered with melting eggplants that absorb the fragrant sauce.

A colorful mix of seasonal vegetables simmered slowly with Moroccan spices. No meat.

Original tajine made of meat brochettes cooked with a tomato-pepper sauce, often topped with an egg.

Delicate and sweet dish. Chicken is paired with the sweetness of pears and the rich aroma of honey.

The chicken version of the great Moroccan classic (Mchermel). Lemon and tangy flavors.

Sweet and savory combination of poultry and sweet simmered figs.

Chicken simmered in a creamy sauce with sweet dried fruits and almonds for crunch.

A rich variation using confit duck, whose fat pairs perfectly with the sweet flavor of dates.

Confit duck prepared with an orange sauce, reminiscent of duck à l'orange but with Moroccan spices.

Spicy beef or lamb meatballs, cooked in a tomato sauce, with eggs poached directly in the dish.

Salmon fillet cooked slowly with a marinade (chermoula) of herbs, garlic, and spices.

Firm-fleshed fish simmered in a rich sauce with spices and vegetables.

Mix of seafood (shrimp, mussels, calamari) cooked in a spicy tomato sauce.

Steamed wheat semolina, served with chicken, various vegetables, and a fragrant broth.

Couscous served with spicy grilled merguez sausages.

Couscous accompanied by marinated and grilled lamb skewers.

Gourmet combination of lamb skewers and merguez sausages with semolina and vegetables.

Couscous served with tender and spicy minced meat balls (kefta).

Sweet version of couscous. Semolina is steamed and served with powdered sugar, cinnamon, and fried almonds. Often served as a dessert or festive dish.

Sweet and savory mix: sweet couscous with cinnamon and almonds, served with meat.

Couscous accompanied by grilled lamb chops.

Couscous served with marinated chicken or turkey skewers.

A very hearty royal couscous including a complete assortment of grilled and stewed meats.

Festive couscous served with a large piece of slow-roasted lamb shoulder, very tender.

Assorted plate with several types of grilled meats.

Fes-style couscous, characterized by a sweet and savory sauce with caramelized onions (tfaya) and raisins.

Traditional couscous prepared with mutton, often with chickpeas and almonds, without or with very little vegetables.

Semolina and rich broth with seasonal vegetables, no meat.

Extra portion of meat to enhance your dish.

Extra portion of grilled or stewed meat.

Spicy minced meat skewers grilled over wood fire or on the grill. Served juicy.

Tender small lamb chops, simply grilled with herbs.

Lamb meat cooked very slowly steamed for maximum tenderness, served with cumin and salt.

Moroccan-style roasted or grilled chicken piece.

Festive dish. Lamb shoulder slow-roasted until the meat is melting and the skin is crispy.

Marinated and grilled poultry pieces on skewers.

Marinated and grilled cubes of lamb. Tender and flavorful.

A large platter of various grilled meats, ideal for hearty appetites.

Small traditional pastries, often made with almonds, honey, orange blossom water, or sesame seeds (e.g., gazelle horns).

Fresh and light dessert. Orange slices marinated with cinnamon and orange blossom water.

Sweet and soft dates from the date palm. Served plain.

Crispy and creamy dessert (Ktefa). Fried brick pastry sheets layered with a light cream flavored with orange blossom water and almonds.

Fresh pineapple slices.

Mix of seasonal fruits cut into pieces.