Au Banquier

Whole lamb roasted slowly on a spit or in the oven. The meat is very tender, juicy, and fragrant. Traditionally served with couscous semolina and vegetables.

A hearty couscous served with an assortment of several meats, usually lamb, chicken, and merguez. Accompanied by semolina and a rich vegetable broth.

Marinated meat pieces grilled on skewers. The meat is tender with a smoky flavor. Served on a bed of couscous.

Grilled lamb chops, juicy and flavorful. Served with couscous semolina and simmered vegetables.

Couscous served with pieces of simmered mutton. The meat has a pronounced and rich flavor, typical of North African cuisine.

Couscous served with tender pieces of beef simmered in vegetable broth.

Couscous served with chicken (usually thigh or drumstick) cooked in the broth. A lighter option than red meat.

Couscous served with spicy beef and lamb sausages. Piquant flavor and firm texture.

Two grilled spicy merguez sausages, served as an extra side.

Couscous semolina served with a variety of simmered vegetables (carrots, zucchini, turnips, chickpeas) and broth, without meat.

Assortment of small sweet cakes, often made with almonds, honey, pistachios, and phyllo dough (like baklava).

Hot green tea infused with fresh mint leaves and generously sweetened. Traditional digestif.