Restaurant Le Maroc

Mix of tropical fruit juices, generally sweet and refreshing. Served chilled to whet the appetite.

Bartender's special creation, often based on fruit juices and a light spirit. Unique and balanced taste.

Drink based on red wine, macerated fruits, and spices. Fruity and slightly sweet flavor.

Classic southern aperitif made with pastis (or anisette) and orgeat syrup. Aniseed flavor softened by almond.

Classic cocktail mixing vermouth and gin. Dry, aromatic and high in alcohol.

Fortified wine (Port) or vermouth (Martini), served chilled or at room temperature. Sweet and rich in aromas.

Simple mix of vodka and orange juice. Fruity taste with a hint of alcohol.

Cocktail based on Campari, red vermouth, and soda water. Bitter, sweet, and sparkling.

Mediterranean anise-flavored spirits. Very pronounced licorice and anise taste, often diluted with water.

Typically French anise liqueur. Usually consumed diluted with plenty of fresh water.

Blended Scotch whisky. Balanced taste with notes of fruit and vanilla.

Scotch whisky with smooth and smoky aromas. Enjoy neat or with ice.

Tennessee whiskey filtered through charcoal. Notes of caramel, vanilla, and toasted wood.

Premium Scotch whisky. Smooth texture and rich taste with notes of honey and fruit.

Traditional Tunisian fig eau-de-vie. Strong, dry white alcohol with a subtle fruit aroma.

Cocktail mixing fig eau-de-vie (Boukha) and orange juice. Refreshing and fruity.

Classic French aperitif made with white wine and fruit cream (cassis or blackberry). Sweet and slightly sugary.

Sparkling version of Kir, made with Champagne instead of white wine. Festive and elegant.

Fresh salad made of tomatoes, grilled peppers, cucumbers, and finely chopped onions. Seasoned with olive oil and herbs.

Dish of peppers and tomatoes simmered together with mild spices. Melting texture, enjoyed hot or cold with bread.

The enriched version of Tchektchouka (peppers and tomatoes) enhanced with pieces of spicy merguez.

Thin and crispy brick pastry folded into a triangle and fried, filled with a runny egg inside.

Crispy brick pastry filled with an egg and flaked tuna. A savory and protein-rich combination.

Gourmet version of the brick with an egg and melting cheese inside the fried pastry.

Fried brick filled with an egg and shrimp. Combines the crispiness of the pastry with the sweetness of seafood.

Traditional sweet and savory puff pastry tart, usually filled with poultry, almonds, cinnamon, and powdered sugar.

Eggplant caviar cooked in the Moroccan style with tomatoes, garlic, and spices. Creamy and fragrant texture.

Light and refreshing salad mixing green leaves and orange slices, often flavored with orange blossom water.

Simple and fresh starter made of ripe tomatoes and tuna, seasoned with a light vinaigrette.

Marinated and grilled lamb pieces on a skewer, served with a fresh tomato and pepper salad.

Spicy minced meat molded onto a skewer and grilled, served with a traditional Moroccan salad.

Grilled spicy beef and lamb sausages, served with a fresh vegetable salad.

Small triangular fried pastry pockets, filled with minced meat (kefta) and spices.

Steamed wheat semolina served with a rich broth and an assortment of seasonal vegetables (carrots, zucchini, turnips, chickpeas).

Vegetable couscous served with two grilled spicy merguez sausages.

Generous portion of vegetable couscous served with three grilled merguez sausages.

Traditional couscous served with beef meatballs seasoned with herbs and spices.

Couscous accompanied by tender chicken pieces simmered in vegetable broth.

Classic couscous served with melting lamb pieces, simmered for a long time.

Couscous served with marinated and grilled lamb skewers.

Varied couscous accompanied by a mix of different grilled skewers.

Couscous served with skewers of marinated and grilled chicken breast.

Festive couscous accompanied by a piece of oven-roasted lamb (mechoui), tender and crispy.

Very complete couscous combining four meats: lamb, merguez, meatballs, and chicken.

The king of couscous, offering a generous assortment of five grilled and simmered meats. Ideal for hearty appetites.

Two grilled merguez sausages served with a side of your choice.

Three grilled merguez sausages served with a side of your choice.

Beef meatballs with herbs served with a side of your choice.

Grilled lamb skewers served with a side of your choice.

Marinated and grilled chicken skewers served with a side of your choice.

Oven-roasted lamb, tender and flavorful, served with a side of your choice.

Assortment of grilled meats served with a side of your choice. Perfect for discovering different flavors.

Menu adapted for children including a main course (couscous or fries) and ice cream for dessert.

Fruits of the date palm, sweet and soft, served plain.

Traditional pastry with honey, almonds, or pistachios (e.g., gazelle horn, baklava).

Fresh, juicy, and sweet pineapple slices.

Fresh pineapple drizzled with kirsch (cherry eau-de-vie) for a fragrant dessert.

Fresh fruit salad marinated in a light orange blossom water syrup.

Fresh orange slices sprinkled with cinnamon, a classic and light Moroccan dessert.

Cup of three scoops of ice cream or sorbet of your choice.

Tropical fruit sorbet, fresh and tangy.

Special house ice cream sundae.

Vanilla ice cream with a meringue center, coated in praline.

Dessert composed of poached pear, vanilla ice cream, and hot chocolate sauce.

Frozen dessert with peaches, vanilla ice cream and red fruit coulis.

Banana cut in half served with three scoops of ice cream, whipped cream, and chocolate.

Coffee or chocolate ice cream served with cold coffee or chocolate and topped with whipped cream.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Digestive dessert composed of lime sorbet drizzled with vodka.

Ice cream cup combining cassis sorbet and vodka.

Fresh mint and chocolate mix with mint liqueur (Get 27).

Frozen dessert combining lemon sorbet and Boukha (fig eau-de-vie).

Sorbet served with Champagne for a sparkling dessert.

Whole fruit (orange or lemon) hollowed out and filled with its own sorbet.

Traditional Moroccan dessert made from steamed couscous semolina, sweetened, flavored with cinnamon, and often garnished with almonds.

Prunes cooked in syrup, sprinkled with sesame seeds.

Hot green tea infused with fresh mint and sugar. Traditional hospitable drink.

Green tea flavored with jasmine flowers, delicate and floral.

Mint tea served with pine nuts floating on top, adding a nutty note.

Short and strong coffee.

Decaffeinated coffee.

Fig eau-de-vie.

Williams pear eau-de-vie.

Mirabelle plum eau-de-vie.

Anise liqueur.

Liqueur based on cognac and bitter orange.

Green mint liqueur.

Eaux-de-vie aged in oak barrels.

Norman apple eau-de-vie.

Triple sec orange liqueur.

Hot coffee mixed with Irish whiskey and sugar, topped with cream.

Lunch formula two courses (Starter and Main Course).

Lunch formula two courses (Main Course and Dessert).

Full lunch formula three courses (Starter, Main Course, and Dessert).