L'amalgame

Tunisian starter made of grilled peppers and tomatoes, chopped and seasoned with olive oil and garlic. Melting texture and slightly smoky taste. Served with a homemade flatbread to accompany.

Plate of seasonal raw vegetables (often tomatoes, cucumbers, corn) accompanied by a hard-boiled egg topped with mayonnaise. A classic, fresh, and simple bistro starter.

Fish fillet marinated in oil, salty and tender, or a hot soup with various vegetables. Intense marine flavor for the herring, mild and comforting for the soup.

Classic dessert: either an egg flan with a creamy, vanilla texture, or a slice of sweet and fruity apple pie.

Upside-down apple pie where the fruits are caramelized in butter and sugar before baking. Crispy pastry on top, melting apples underneath. Served warm.

Individual chocolate cake with a molten or very moist center. Rich in cocoa, dense and creamy texture.

Assortment of Maghreb pastries, often made with almonds, honey, and orange blossom water. Very sweet, varied textures (crispy, shortbread). Ideal with tea.

Alcoholic beverages served before the meal to whet the appetite. Includes anise-flavored spirits (Ricard, Pastis) or fortified wines (Porto, Martini).

Strong alcohols served after the meal. Includes grape brandy (Cognac), apple brandy (Calva), or mint liqueur (Get 27).

Sweet carbonated drinks (sodas) or fruit juices. Refreshing and non-alcoholic.

Naturally sparkling mineral water. Slightly salty taste and fine bubbles. Aids digestion.

Still mineral water (no bubbles). Neutral and thirst-quenching taste.

Glass of hot tea, usually served with mint and sugar. Sweet and fragrant.

Large teapot of tea (often mint) to share for four people. Served hot.

Black or decaffeinated espresso coffee. Intense and hot, served in a small cup.

Dry rosé wine from the South of France. Fruity, pale, and refreshing. Pairs well with grilled meats and spicy dishes.

Moroccan grey wine, very pale and light. Close to a rosé, it is dry and thirst-quenching. Ideal with couscous.

Moroccan red wine. Smooth and fruity, with spicy notes. Pairs well with meats and tagines.

Wine (often from Tunisia), structured and aromatic. Pairs well with rich Mediterranean dishes.

Red wine from the Bordeaux region. Tannic and balanced. Classic with red meat.

Red wine from the Loire Valley (Cabernet Franc grape). Fresh, with aromas of red fruits and sometimes bell pepper.

Rhône Valley red wine. Generous, spicy, and warm. Perfect with sauced dishes.

Classic lager blonde beer. Light, golden, and refreshing with a slight bitterness.

French blonde beer (Kronenbourg 1664). Malty and slightly floral taste. Thirst-quenching.

Prestigious French sparkling wine. Fine bubbles and elegant taste. For celebrations.

Traditional dish of steamed wheat semolina, served with slow-roasted lamb (méchoui) and vegetables in a spice-infused broth. The meat is tender and flavorful.

Couscous served with beef paleron, a gelatinous and tender cut braised for a long time. Accompanied by semolina and vegetables.

Couscous served with two skewers of grilled beef. The grilled taste of the meat contrasts with the sweetness of the semolina.

Couscous served with a piece of roasted free-range chicken. Tender white meat and golden skin.

Couscous served with three spicy sausages (beef and mutton). Adds a piquant and rich touch to the dish.

Couscous allowing you to choose two types of meat from those offered. Ideal for varying the flavors.

The most complete version of couscous, generally including an assortment of all meats (lamb, chicken, merguez, meatballs). Very hearty.

Fish couscous, served with a fillet of cod (white fish). Lighter than meat versions, delicate flavor.

Couscous without meat, highlighting the semolina and the rich vegetable broth (carrots, zucchini, turnips, chickpeas).

Lean and tender cut of beef, grilled. Intense meat flavor. Served hot.

Pieces of beef threaded onto a skewer and grilled. Tender and slightly charred on the outside.

Small lamb chops grilled. Juicy and flavorful meat, to be eaten off the bone.

A set of lamb chops roasted together. Very tender and refined meat.

Quarter or half free-range chicken, roasted in the oven. Crispy skin and moist flesh.

Spicy red sausages, grilled. Spicy cumin and chili flavor.

Potatoes cut and fried on-site. Crispy and golden.

Vegetables slowly simmered in a terracotta dish with spices. Tender and fragrant.

Portion of plain or lightly seasoned rice or pasta, served as a side dish.