L'Orange Bleue

A creamy fish spread mixed with cream and fresh herbs. Rich texture and delicate marine flavor. Usually enjoyed spread on crusty bread.

Fresh tomatoes cut into small cubes and seasoned with various condiments to enhance the flavor. A fresh, light, and juicy dish. Ideal to start the meal.

Oven-baked avocados filled with melted Roquefort cheese. The strong blue cheese flavor contrasts with the creamy sweetness of the warm avocado. To be eaten with a spoon or with bread.

A gratin dish composed of a layer of shredded poultry meat covered with mashed potatoes. Melt-in-your-mouth and comforting texture. Served with a green salad for freshness.

Thin slices of beef marinated in Asian flavors and sautéed. Savory taste mixing salty and spicy. Served with fried rice.

Chicken fillet cooked with a tangy lemon sauce. The meat is tender and enhanced by the lemon. Served with grilled vegetables.

A slow-cooked beef cheek stew with oriental spices. The meat is very tender and gelatinous. A dish rich in flavors, inspired by Moroccan cuisine.

A large mixed salad combining ingredients from the land (meat or charcuterie) and the sea (fish or shellfish). Fresh and varied.

A selected cut of beef grilled by the chef. Juicy and flavorful meat. Served with thick-cut homemade fries.

Rich and moist chocolate cake, served with a scoop of Bourbon vanilla ice cream. A classic mix of hot-cold and textures.

Sweet tart filled with cooked apples, served with a scoop of vanilla ice cream. The crust is crispy and the fruit is tender.

Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and light texture.

Vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. Break the caramel with a spoon to reach the creamy custard.

Airy and light chocolate dessert. Mousse-like texture and intense cocoa flavor. Served chilled.

The ultimate complete dish: steamed semolina, vegetables, and an assortment of four meats (beef, chicken, spicy sausage, lamb). Served with a fragrant broth.

Luxurious variation of royal couscous including a grilled lamb chop in addition to the other meats. Rich and hearty.

Traditional couscous served with a variety of grilled and stewed meats, including beef meatballs.

A seafood version of couscous where semolina accompanies grilled seafood and fish. Delicate sea flavors married with couscous spices.

Semolina and vegetables served with juicy grilled lamb chops.

Couscous served with grilled meat skewers of your choice. The meat is tender and fragrant.

Classic duo of meats to accompany the semolina: roasted chicken and spicy merguez sausage.

Couscous served with a piece of slowly roasted lamb (méchoui). The meat is particularly melt-in-your-mouth and flavorful.

Semolina and vegetable dish served with a piece of golden roasted chicken.

Simple couscous served with merguez, spicy red sausages made from beef and lamb.

Couscous served with beef meatballs, seasoned with herbs and spices.

Couscous accompanied by beef stewed in vegetable broth, making the meat very tender.

Couscous served with lamb boiled in an aromatic broth. Mild flavor and tender texture.

Vegetarian option highlighting semolina and a variety of vegetables stewed in a fragrant broth.

Sweet and savory stew cooked in a slow cooker. The stewed lamb is accompanied by soft prunes and crunchy almonds. Very fragrant.

Traditional stew with tangy flavors thanks to preserved lemon and olives. Served with melting potatoes.

Stewed lamb served with melting eggplants that have absorbed the spicy cooking juices.

Meatballs (kefta) cooked in a spicy tomato sauce, with eggs poached directly in the dish.

A Moroccan classic: chicken stewed with preserved lemon and olives. The sauce is creamy and tangy.