Les Héritiers

Traditional Maghreb soup, rich and spicy. Usually prepared with meat (lamb or mutton), tomatoes, chickpeas, vermicelli, and fresh herbs like coriander.

A comforting soup prepared with a mix of seasonal stewed vegetables. Healthy and light, served hot.

Thin and crispy brick pastry filled with tuna, often with egg, parsley, and capers, then fried until golden brown.

Crispy appetizer made of a brick pastry sheet filled with minced chicken and mild spices, fried to perfection.

Crispy fried pastry triangle filled with a savory minced beef filling, seasoned with herbs and spices.

The complete emblematic dish. Steamed wheat semolina served with a rich vegetable broth and four different meats (usually merguez, chicken, lamb, and meatballs).

Light semolina accompanied by vegetables and a piece of tender, stewed beef chuck.

Semolina and vegetable dish served with seasoned minced meatball (kefta) with oriental spices.

Couscous served with a piece of oven-roasted lamb (méchoui), crispy on the outside and meltingly tender on the inside.

Semolina and vegetable broth served with grilled meat skewers.

Classic couscous garnished with pieces of chicken simmered in vegetable and spice broth.

Couscous served with merguez, spicy grilled beef and lamb sausages.

Vegetarian version of couscous, featuring a variety of stewed vegetables (carrots, zucchini, turnips, chickpeas) on a bed of fine semolina.

Moroccan stew slow-cooked in a terracotta dish. Chicken is simmered with olives and preserved lemon, offering a creamy sauce with tangy notes.

Stewed dish composed of minced meatball (kefta) in a rich tomato sauce, usually served with an egg broken on top at the end of cooking.

A sophisticated sweet and savory tagine. Tender lamb is paired with the sweetness of prunes and the crunch of toasted almonds.

Classic dessert made of a rich vanilla custard covered with a layer of crunchy caramelized sugar.

Creamy egg custard topped with a golden liquid caramel. Sweet and melt-in-your-mouth.

Layered Italian dessert alternating coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Assortment of small traditional Maghreb pastries, often made with almonds, honey, pistachios, and orange blossom water.