Restaurant L'Oasis

A popular French aperitif cocktail composed of crème de cassis topped with champagne. It has a sweet, fruity, and sparkling flavor.

The bartender's special creation. Generally a balanced mix of fruit juices and spirits to whet the appetite.

Classic spirits served neat or with a simple accompaniment. Baileys is a rich and sweet Irish cream liqueur.

Very popular anise-flavored aperitifs in France. They are usually served diluted with fresh water and ice, turning a milky hue.

Fortified wines or wine-based aperitifs. Port is sweet and rich, while Americano is more bitter and herbaceous.

Aromatized Italian vermouth. Can be sweet (white, red) or dry, served chilled or on ice.

French aperitif based on gentian. It has a characteristic bitter and earthy flavor, and a bright yellow color.

Traditional Burgundy cocktail made with Aligoté white wine and crème de cassis. Less bubbly than Kir Royal but just as fruity.

A high-end blended Scotch whisky, known for its smoothness and notes of honey and fruit.

Tennessee American whiskey, charcoal-filtered for a smooth flavor with notes of caramel and vanilla.

A popular blended Scotch whisky, balanced with malty and smoky notes.

Famous brand of Scotch whisky. The flavor profile varies by label but generally offers a complex and slightly peaty taste.

Smooth and complex blended Scotch whisky, with notes of chocolate, apple, and vanilla.

Very light blended Scotch whisky, known for its fruity and easy-drinking flavor.

A traditional assortment of Maghreb-style appetizers. Often includes olives, marinated vegetables, chickpeas, or small spicy salads.

A fresh and colorful salad made of small cubes of raw vegetables. Simply seasoned with olive oil, lemon, and herbs.

A cooked salad of grilled vegetables, mainly peppers and tomatoes. It has a melting texture and a characteristic smoky flavor, often enhanced with garlic and spices.

A hot dish of vegetables simmered in a spicy tomato sauce, topped with eggs and merguez sausages. Tasty and slightly spicy.

Crispy fried triangular or cylindrical pastry pockets. Crispy on the outside with a savory spicy meat filling inside.

Moroccan eggplant caviar, cooked with tomatoes, garlic, and cumin. Creamy texture, usually eaten with bread.

A spectacular sweet and savory festive dish. A fine pastry pie (warka) filled with shredded poultry, crunchy almonds, and sprinkled with powdered sugar and cinnamon.

Very thin pastry sheet fried until crispy, here filled with a melting mixture of cheese and shrimp.

Hearty version of the traditional brick, stuffed with meat, potato, and often a runny egg inside.

The most classic version: a crispy brick pastry containing an egg and melted cheese.

Crispy triangle filled with a savory mixture of tuna and cheese. A light and popular starter.

Rich and velvety traditional soup made from tomatoes, lentils, chickpeas, and fresh herbs (coriander, celery). Very fragrant and comforting.

Battered and fried calamari rings. Served hot and crispy, often with lemon.

Fine and delicate mollusks, served in their shells, usually gratinated or cooked with a creamy sauce.

Classic cold starter composed of shrimp served with a pink cocktail sauce (mayonnaise and ketchup) and salad.

Half avocado filled with fresh shrimp and topped with cocktail sauce. A creamy and fresh combination.

Simple preparation of flaked tuna mixed with mayonnaise, usually served with raw vegetables or bread.

A classic French bistro dish: hard-boiled eggs cut in half and topped with generous homemade mayonnaise.

Slices of fresh tomatoes seasoned with a simple vinaigrette, sometimes with onions or herbs.

Fresh salad leaves (lettuce, batavia...) served with vinaigrette.

Tender artichoke hearts, served cold in vinaigrette or hot with a sauce.

A complete composed salad from Nice: tomatoes, peppers, hard-boiled eggs, tuna, black olives, and anchovies.

A special house composed salad, likely incorporating a mix of fresh and colorful ingredients.

Fine semolina served with a generous half lamb shoulder roasted slowly until tender and crispy.

A very complete royal couscous for hearty appetites, including a wide variety of grilled meats.

The restaurant classic: semolina accompanied by several types of meat (often chicken, lamb, merguez) and vegetables.

A customizable couscous where you choose two meats from a wide selection of grills.

The standard option with your choice of a main meat to accompany the semolina and vegetables.

A flavorful vegetarian dish with semolina and a rich broth filled with various vegetables (carrots, zucchini, turnips, chickpeas).

A smaller portion adapted for children, with mild and easy-to-eat meats.

Supplement of couscous grains or vegetable broth for hearty appetites.

Traditional spicy red sausage from the Maghreb, made from beef and lamb.

Marinated and grilled pieces of meat on a skewer.

Spiced minced meat, molded around a skewer and grilled.

Marinated and grilled pieces of chicken breast.

Minced meat ball, usually cooked in sauce.

Slow-cooked piece of mutton.

Stewed piece of beef.

Traditional stew simmered in a conical earthenware pot. This 'Berber' version is rich in various vegetables and very fragrant.

Fes specialty combining the saltiness of meat with the sweetness of dried fruits (prunes, raisins). Sprinkled with toasted almonds.

Beef version of the vegetable tagine. The meat is simmered until tender, infused with the flavors of vegetables and spices.

Beef tagine with sweet flavors, combining tender meat with caramelized onions and dried fruits.

Chicken simmered with a variety of vegetables. Preserved lemon adds a characteristic tangy note that pairs perfectly with poultry.

Chicken prepared sweet and savory style with prunes and almonds, creating a creamy and honeyed sauce.

A great Moroccan classic. Chicken is cooked with olives and salted preserved lemon peel, offering an intense and tangy flavor.

A complete vegetarian dish where seasonal vegetables simmer gently with Moroccan spices.

Minced meat balls cooked in a rich tomato sauce. Often served with poached eggs directly in the hot dish.

An original seafood tagine, combining fresh fish and seafood simmered with vegetables.

A luxurious dish where scallops are cooked tagine-style, infused with mild spices.

Monkfish is a firm-fleshed fish that holds up well to stewing, perfect for absorbing the tagine sauce.

Whole or filleted sea bream braised with vegetables and seafood, revealing delicate marine flavors.

Delicate flatfish, floured and pan-fried in butter, served with lemon juice and parsley.

Cubes of firm monkfish grilled on a skewer, often marinated beforehand.

Classic French dish where monkfish is cooked in a rich sauce based on tomato, white wine, and cognac, spiced with chili.

Grilled salmon steak, crispy skin and tender flesh.

Whole fish or fillets, simply cooked to preserve the delicate flavor of its white flesh.

Lamb slow-roasted on a spit, very tender, served with an assortment of sautéed vegetables.

Assortment of grilled meats according to the chef's selection.

Large piece of beef with bone, grilled or pan-fried, ideal for lovers of rare red meat.

Stewed dish of tender beef served with a rich sauce.

Mutton stewed in sauce, flavorful and distinctive.

Grilled marbled beef cut, tender and juicy.

Very tender beef cut served with a rich, peppery cream sauce.

The most tender cut of beef, simply grilled to appreciate its melting texture.

Minced beef meat, grilled, a simple and popular dish.

Marinated meat cubes (often beef or lamb) grilled on a skewer with vegetables.

Tender grilled small ribs, often seasoned with herbs de Provence.

Spicy traditional sausages, grilled to be crispy on the outside.

Seasoned minced meat balls, grilled or in sauce.

Thin escalope served with a fresh cream and mushroom sauce.

Breaded and fried escalope, golden and crispy.

Simply grilled escalope, light and tender.

Slice of roasted meat, usually served with its cooking juices.

Traditional small cakes, often made with almonds, honey, orange blossom water, or date paste.

Fresh orange slices sprinkled with cinnamon and flavored with orange blossom water. A light and refreshing dessert.

Natural dates served on their branch, sweet and soft.

Classic French dessert with an airy texture and rich in chocolate.

Pieces of fresh pineapple served plain, with whipped cream, or drizzled with kirsch liqueur.

Peaches preserved in a sweet syrup, tender and fragrant.

Poached pears, sweet and tender.

Mixture of cut fruits served in a light syrup.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar.

Coffee or chocolate ice cream with sauce and whipped cream.

Lemon sorbet with vodka, a digestif and refreshing.

Dessert composed of peach, vanilla ice cream, and raspberry coulis.

Poached pear served with vanilla ice cream and topped with hot chocolate.

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

Assorted ice cream cups.

Mixture of seasonal ice creams and sorbets.

Renowned Moroccan wine, available in several colors.

Moroccan wine (Meknes region).

Moroccan wine.

Wine from the Guerrouane appellation in Morocco.

Rhône Valley wine, generally rich and spicy.

Prestigious French sparkling wine.

Champagne from the Mumm house.

Famous Champagne house.