Chez François

White-fleshed fish, delicate and flavorful. Often served grilled whole to preserve its aromas. · Tender and moist flesh. · Generally enjoyed with a squeeze of lemon and olive oil.

Noble fish with firm, fine flesh. Subtle and elegant flavor. · Flaky and pleasant texture. · Excellent grilled, served with seasonal vegetables.

Red, dense-fleshed fish, reminiscent of meat. Rich and pronounced flavor. · Firm texture, similar to a steak. · Often served medium-rare or grilled.

Small rockfish with a very characteristic and delicate iodized taste. · Delicate flesh that flakes easily. · Appreciated by connoisseurs for its distinctive flavor.

Flatfish renowned for its exceptional delicacy. Mild, slightly nutty flavor. · Firm but melt-in-your-mouth texture. · A gastronomic classic, often served meunière or grilled.

Large reef fish with white, lean flesh. Mild flavor. · Firm and consistent texture that holds up well during cooking. · Delicious grilled or in sauce.

Marbled cut of beef from the ribs. Powerful and juicy flavor. · Tender texture with a bit of fat that melts during cooking. · Ideal for red meat lovers, served rare or medium.

Grilled lamb chops. Delicate and fragrant flavor typical of lamb. · Very tender and juicy flesh. · Often eaten with fingers to enjoy the meat around the bone.

Thick and noble cut of veal. Milder and subtler flavor than beef. · Moist and refined texture. · Grilled to retain its juices and tenderness.

Noble offal, sliced and pan-fried or grilled. Distinctive but mild ferrous flavor. · Very smooth and melting texture. · Often served with onions or garlic and parsley.

Complete assortment of grilled meats and offal. Offers a variety of flavors, from the spiciness of merguez to the tenderness of liver. · Mix of tender and crispy textures. · Perfect for those who want to taste everything in one dish.

Boneless, grilled chicken thigh. Popular in kosher cuisine. · Juicier and more flavorful than chicken breast. · Grilled to perfection for crispy skin and tender flesh.

Spicy red sausages made from beef and lamb. Flavored with cumin and chili. · Firm and juicy texture. · A grilling classic, adding a spicy touch.

Traditional stew (often associated with Tunisian cuisine), usually made with offal or meat in a rich sauce. · Deep and concentrated flavors. · Enjoyed hot, often with bread for the sauce.

Steamed semolina grains served with a vegetable and meat broth. Emblematic dish of the Maghreb. · Light texture of the semolina contrasting with the melting vegetables. · Hearty and convivial dish, rich in mild spice flavors.

Variation of couscous served with fish (often grouper or mullet) instead of meat. · Delicate marine flavor mingling with the spices of the broth. · Specialty often prepared on specific days.

The chef's daily special, prepared with fresh market produce. · Changes daily according to inspiration and availability. · An ideal option to discover a specialty of the moment.

Extra portion of your chosen side dish. · Allows you to add more vegetables or starches to your dish. · Ideal for hearty appetites or for sharing.