Mon Village

A weekday lunch special including two courses. Ideal for a complete and quick meal at a great price.

Thin and crispy brick pastry, fried and stuffed as you choose. A typical Maghrebi starter, tasty and golden.

Fresh Italian cheese with a creamy center served with tomatoes and basil sauce. A fresh and smooth starter.

Battered and fried calamari rings. Crispy on the outside and tender on the inside.

Traditional dish made of stewed peppers, tomatoes, and onions, often served with an egg. Rich in Mediterranean flavors.

Hot sandwich on white bread, filled with ham and melted cheese. A comforting bistro classic.

Variation of croque-monsieur topped with a fried egg. Tasty and hearty.

Large portion of crispy brick pastry with your choice of filling.

The house's signature couscous with a full variety of grilled meats. Served with semolina and stewed vegetables.

A festive couscous garnished with several types of meat, including lamb and merguez. Hearty and rich in flavor.

Couscous served with merguez and another meat of your choice. Ideal for variety.

Fine semolina and vegetables served with grilled meat skewers.

Couscous served with lamb neck, a tender and gelatinous cut that adds a lot of flavor to the dish.

A classic served with tender chicken pieces and vegetable broth.

Couscous with spicy Maghrebi sausages.

Couscous served with seasoned ground meat meatballs.

Couscous with stewed beef.

Couscous served with grilled lamb chops.

Semolina dish served with a generous portion of stewed vegetables (zucchini, carrots, turnips, chickpeas). No meat.

Braised stew with ground meat meatballs (kefta), often in a tomato and egg sauce.

Slow-simmered chicken pieces with spices and vegetables.

Tangy specialty, prepared with chicken, preserved lemons, and olives.

Assortment of seasonal vegetables gently stewed in a terracotta dish.

Tender beef dish slow-cooked with oriental spices.

Tagine with stewed peppers and tomatoes, served with an egg.

Refined sweet and savory tagine combining lamb with the sweetness of prunes and the crunch of almonds.

Rich vegetarian dish with sweet flavors, combining various dried fruits and caramelized onions.

Large mixed salad with grilled chicken, croutons, egg, and creamy dressing.

Classic French mixed salad with ham, cheese, and mushrooms.

Salad served with warm goat cheese toasts (Crottin de Chavignol) and walnuts.

Salad with crispy brick pastry and stewed vegetables.

Beautiful piece of marbled and grilled beef, known for its flavor.

Tender and lean beef cut, grilled.

Selection of the day from the butcher, a flavorful beef cut.

Grilled lamb chops, tender and flavorful.

Lamb slow-roasted on a spit or in the oven, very tender.

Breaded and fried fish fillet, served with fries.

Salmon fillet cooked and flavored with dill, a fresh aromatic herb.

Diced and fried potatoes, prepared on-site.

Green vegetables steamed or sautéed.

Assortment of 'al dente' cooked vegetables.

Served with pasta or rice.

Pan-fried diced potatoes.

Small new potatoes cooked with their skin, tender and melting.

Sweet tart prepared according to the day's inspiration.

Upside-down baked caramelized apple tart, served warm.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar.

Light and airy dark chocolate dessert.

Egg custard topped with a layer of liquid golden caramel.