Au Royal Couscous

A complete lunch formula including a starter, a main course with garnish, and a dessert. Excellent value for money to taste traditional cuisine.

A Mediterranean dish of peppers and tomatoes simmered with spices, topped with an egg. Flavorful and slightly spicy, usually eaten with bread.

A thin, crispy fried pastry turnover filled with a savory mixture including an egg. Crispy on the outside and tender on the inside.

A fried, thin pastry turnover, stuffed with a savory tuna mixture, often with parsley and onions. Crispy on the outside and tender on the inside.

A delicious combination in a crispy brick pastry, featuring an egg and tuna. A starter rich in flavors and textures.

A seafood variation of the traditional brick pastry, filled with an egg and shrimp. The fried pastry provides a crunch that contrasts with the soft filling.

Two spicy red sausages, typical of the Maghreb, grilled to perfection. They have a zesty flavor and a juicy texture.

A refreshing mixed salad with tomatoes, hard-boiled egg wedges, and tuna. Simply dressed to highlight the fresh ingredients.

Slices of fresh tomatoes served as a salad, often dressed with a light vinaigrette. A simple and light starter.

Tuna preserved in oil, served as is or with a bit of bread. A protein-rich starter with a pronounced flavor.

A bistro classic made with hard-boiled eggs cut in half and topped with creamy mayonnaise. Simple, creamy, and satisfying.

Half an avocado served with vinaigrette sauce in the hollow. The creamy texture of the avocado pairs perfectly with the acidity of the sauce.

An avocado garnished with a portion of shrimp, often served with cocktail sauce or mayonnaise. A fresh and elegant starter.

A grilled, marbled piece of beef cooked to your liking. Tender and juicy, served with your choice of side dish.

A sirloin steak topped with a creamy pepper sauce. The sauce enhances the meat's flavor with a spicy and aromatic note.

A sirloin steak simply grilled to appreciate the natural flavor of the meat. Firm texture and pronounced taste.

Slow-roasted or grilled lamb, typical of North African cuisine. The meat is tender, juicy, and deliciously spiced.

An assortment of grilled meats including a skewer, a lamb chop, and a merguez sausage. Ideal for those who want to taste several varieties.

Three grilled lamb chops, served pink or well-done according to your preference. The meat is tender with a characteristic lamb flavor.

Two skewers prepared with marinated and grilled lamb leg pieces. Flavorful meat served on a skewer.

A tender veal cutlet served with a rich cream sauce. A mild and creamy dish.

A breaded veal cutlet, pan-fried until golden and crispy. Tender on the inside.

A quarter of oven-roasted chicken, with golden skin and moist meat. A simple and flavorful classic.

Four spicy grilled merguez sausages, served with your choice of side dish. A flavorful and hearty meal.

A delicate fillet of white fish, simply cooked to preserve its fine texture. Light and flavorful.

A grilled salmon fillet, rich in flavor and healthy fats. The skin is often crispy and the flesh melts in your mouth.

Fine semolina served with simmered vegetables and two grilled leg of lamb skewers. A mix of textures between the soft semolina and the grilled meat.

The most complete version of couscous, garnished with a generous assortment of meats: chicken, lamb, skewer, and merguez. Ideal for hearty appetites.

Couscous served with a portion of mechoui, tender and flavorful roasted lamb. The smoky taste of the meat complements the vegetables and semolina well.

Fine semolina and vegetables in sauce accompanied by three grilled lamb chops. A classic appreciated for the tenderness of the lamb.

A royal feast including grilled lamb, a skewer, a merguez sausage, and a meatball. A wide variety of meaty flavors.

A trio of popular meats: skewer, merguez, and meatball, served on a bed of couscous and vegetables. Balanced and varied.

Couscous served with a quarter chicken. The poultry is usually cooked in the broth or roasted, absorbing the spices.

For spice lovers, this couscous is served with four grilled merguez sausages. The spices of the sausages enhance the flavor of the dish.

Three seasoned minced meat meatballs, simmered or grilled, served with traditional couscous.

A traditional couscous where lamb is simmered for a long time in vegetable broth. The meat is melt-in-your-mouth and full of flavor.

Pieces of beef simmered in a rich sauce with vegetables and spices, served over semolina. A comforting and tender dish.

The chef's special selection, combining lamb chops, beef, skewer, and merguez. A rich and varied taste experience.

A balanced combination of two skewers and two merguez sausages. Simple and effective for grill lovers.

A vegetarian version of couscous, featuring a variety of vegetables simmered in a fragrant, spiced broth. Light and healthy.

An iconic sweet and savory Moroccan stew. The simmered lamb is accompanied by soft prunes and crunchy almonds in a creamy sauce.

A tagine with tangy and savory flavors. Lamb is cooked with olives and preserved lemon, offering a fragrant and characteristic sauce.

A variation of the sweet and savory tagine with chicken. The white meat pairs delicately with the sweetness of prunes and the crunch of almonds.

A classic Moroccan dish where chicken is simmered with preserved lemon and olives. The sauce is rich and lemony.

A fruity alcoholic beverage made from red wine, fruit pieces, and spices. Refreshing and sweet.

A classic French cocktail mixing Sauvignon white wine with cassis cream. Fresh and slightly sweet.

A sparkling version of Kir, made with sparkling wine instead of still white wine. Festive and elegant.

A classic Italian vermouth, which can be red (sweet) or white (dry). Served chilled, often with a slice of lemon or an olive.

A blend of Martini and Gin, higher in alcohol. Aromatic and sophisticated.

Anise-flavored spirits, typical of Southern France. Served with fresh water to dilute them, they become cloudy and milky.

A cocktail based on Campari, red vermouth, and a dash of soda water. Bitter and refreshing.

A bitter French aperitif made from gentian. It has a golden yellow color and a distinctive herbal taste.

A rich and sweet fortified Portuguese wine. Often served as an aperitif or with dessert.

A fig eau-de-vie from Tunisia. It is a strong, clear spirit, often consumed neat.

A non-alcoholic (or low-alcohol depending on the brand) drink with a bitter taste of herbs and citrus.

A classic highball cocktail made with gin and tonic water, served over ice. Fresh, bubbly, and slightly bitter.

A glass of prestigious French sparkling wine. Dry, crisp, and festive.

A bottle of dry, effervescent, and elegant Champagne. Perfect for celebrations.

Hot green tea infused with fresh mint and sweetened. Digestif and traditional.

A classic espresso.

Decaffeinated coffee.